Pilaf, also known as pilau, is a dish that can be made with any whole grain, but is commonly made with rice. It is sautéed in oil and cooked in broth with various spices, meats, and vegetables added. Pilaf originated in the Middle East and has spread to different cultures, each with their own version. Jambalaya, paella, and fried rice are variations of pilaf.
When most people hear the term pilaf, they may immediately think of rice pilaf, usually thought of in America as a side dish that contains seasoned rice and vegetables such as carrots and peas. This may differ from traditional pilaf, also called pilau, which may not contain rice. This dish also has specific cooking methods, although the ingredients can vary.
Any type of whole grain can be used to make pilaf, although rice is probably the most commonly used. Most recipes start with a similar process. Wheat (usually dried) is sautéed in oil, shortening or butter to lightly brown it. To provide thorough cooking, liquids such as stock are added, which add incredible flavor to the dish. Depending on the recipe, a variety of vegetables and meats may also be added, so you can create much more than a side dish with pilaf; it can instead be a whole, filling meal.
Though you’ll now find numerous versions of pilaf around the world, food historians often date pilaf as far back as the 5th century BC, and it likely first occurs in the Middle East. Some attribute the creation of the dish to the Persian Empire. Due to extensive trade with the Persians, the dish became particularly popular in most Mediterranean cuisines, including those of Armenia and Greece, and was also popularized in parts of Eastern Europe, in places such as Israel and elsewhere.
Exploration of the “New World” brought the dish to the Americas and areas such as Jamaica. Each culture has created its own version of pilaf. Jamaican pilaf may not taste anything like the Russian versions of the dish.
A fairly constant aspect of pilaf is that the grain used is seasoned by cooking it in broth, with various spices, meats and vegetables added. Usually, any liquids are cooked or sometimes drained if liquid remains after the grain is fully cooked. Additions at the end of cooking may include a little butter, although the dish is often so flavorful that it hardly needs dressing.
Numerous dishes take their cue from pilaf. Jambalaya and paella are variations. Fried rice in Asian cuisines is somewhat similar. Risotto is another dish that can be directly related to this Persian first course.
As for the dish available in Middle Eastern cuisine, you will find numerous variations. Some recipes like chelow and pelow pre-cook the rice by boiling, then drain the liquid and allow the rice to continue to steam, creating a crust at the bottom of the dish. Biryani, found in Iran, Pakistan, and Northern India, is highly spiced pilaf that can include a variety of meats, vegetables, and can vary greatly in each region.
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