pilav

Pilav, or pilaf, is a dish in which rice is cooked in seasoned liquid, often with meat, vegetables, or both. The typical method involves rinsing the rice to remove surface starch, sautéing the grains briefly in oil or butter, adding aromatics such as onions or garlic, then simmering in stock until the rice is tender and the grains remain distinct. The technique emphasizes absorption of flavorful liquids rather than boiling the grains to the point of mush.

The dish appears in many cuisines, including the Middle East, the Balkans, the Caucasus, Central Asia, and the Indian subcontinent. Turkish versions range from sade pilavı (plain rice) to şehriyeli pilav, where pasta is toasted with the rice. Persian polo often incorporates saffron, dried fruit, nuts, and a crisp bottom layer called tahdig. In the Indian subcontinent, pulao or pilau uses a blend of spices such as cumin, cloves, cardamom, and bay leaves, with vegetables, meat, or both; dum pukht varieties cook the pot sealed to concentrate flavors. Regional adaptations also appear with carrots, lentils, chickpeas, or raisins.

Etymology and use: The word pilav derives from Persian pilāv, Turkish pilav, and related forms in many languages. In many cuisines it is a staple accompaniment to kebabs, stews, or roasted vegetables, served as a side or as a main course in more elaborate versions.