Pilaf

Pilaf, also known as pilau, pulao, or polo, is a dish in which rice is cooked in seasoned broth. The defining technique in many traditions is to toast the rice in fat or oil to coat the grains, then cook them gently in hot stock with aromatics such as onions, garlic, bay leaves, cinnamon, or cardamom. The aim is separate, fluffy grains rather than fried clusters. Vegetables or protein may be added during cooking or served alongside.

Regional varieties: In the Middle East and Central Asia, pilaf often uses long-grain rice and a clear, savory stock, sometimes with saffron or dried fruits and nuts. In South Asia, the dish is commonly called pulao and may include cumin, coriander, and whole spices, with meat or vegetables; the rice is usually cooked with broth and finished with the ingredients. In the Caucasus, Balkans, and Central Asia, pilaf-like dishes appear under numerous names, sometimes incorporating carrots, onions, and meat. Turkish and Persian versions both emphasize balanced spice and fragrant rice. Uzbek plov often uses carrots and meat; Indian and Pakistani pulao may focus on lighter spice blends.

History: Pilaf has ancient roots in the Middle East and Central Asia and spread with trade and empire across South Asia, Europe, and the Caucasus. It remains a staple across many cuisines, adapted to local tastes and ingredients.

Serving: Pilaf is typically served as a main or side dish, frequently accompanying grilled or roasted meats, vegetables, or stews.