What is Pilaf?

When most people hear the term pilaf, they can immediately think of rice saw, usually considered America as a side dish that contains spicy rice, and vegetables like carrots and peas. This may vary from traditional pilafs, also called a saw that does not have to contain rice. This meal also has specific cooking methods, although the ingredients may vary. Most recipes begin with a similar process. The grain (usually dried) is roasted in oil, fat or butter to brown it slightly. To ensure full cooking, fluids are added as a broth that add an incredible taste to the bowl. Depending on the recipe, a number of vegetables and meat can also be added, so you can create much more than a pilaf side dish; Instead, it can be a whole and fulfills food. As about the 5th century BC, and probably for the first time in the Middle East. Some attribute the Persian empire with the formation of a bowl. Due to extensive trading in Persians, food has become particularly popular in most centerSea kitchens, including those from Armenia and Greece, were also popularized in parts of Eastern Europe, in places like Israel and elsewhere.

The "New World" research brought food to America and areas like Jamaica. Each culture has created its own version of pilafs. Jamaican Pilaf does not have to taste anything like a Russian version of food.

One of the relatively constant aspect of Pilaf is that the grain used is spicy by cooking in the broth, with the addition of various spices, meat and vegetables. Usually any liquid is cooked or sometimes exhausted if the liquid remains after fully cooking the grain. The additions at the end of cooking Mohunlude a little butter, although food is often so tasty that it hardly needs to dress.

Many meals take their allusion from Pilaf. Jambalaya and paella are variants. Fried rice in Asian cuisine is somewhat similar. Risotto is another meal that can be directly tied to this early Persian food.

In terms of a bowl available in the Middle East kitchen, you will find a number of variants. Some recipes, such as Chelow and Pelow, prematurely show rice by cooking and then drain the liquid and allow the rice to continue steam, creating a bark on the bottom of the bowl. Biryani, found in Iran, Pakistan and North India, are strongly spicy pilafs that can include various meat, vegetables and can vary in each region.