poulou

Poulou, also known as polou or sometimes polow, refers to a family of rice pilafs found in various cuisines, particularly in the Caucasus and Central Asia. The core of a poulou dish is rice, typically long-grain varieties, cooked in a flavorful broth with a combination of ingredients that vary widely depending on regional traditions and personal preference.

Common additions to poulou include meats such as lamb, beef, or chicken, often browned before being added to the rice. Vegetables like onions, carrots, and sometimes dried fruits like apricots or raisins are also frequently incorporated, adding sweetness and texture. Spices play a crucial role in defining the flavor profile of poulou, with common choices including cumin, coriander, turmeric, and saffron, which also imparts a vibrant color.

The cooking method generally involves sautéing aromatics and meat, then adding the rice and liquid, and simmering until the rice is tender and the liquid is absorbed. Variations exist, such as the Azerbaijani plov, which often features a crispy layer of rice at the bottom of the pot called "qazmaq." Poulo is a staple dish, often served as a main course or as a side dish, and is a significant part of celebratory meals and everyday dining.