steamed rice, bulghour, or lentils
PEE-lahf, PIH-lahf] This rice- or bulgher-based dish (also called pilau ) originated in the Near East and always begins by first browning the rice in butter or oil before cooking it in stock. Pilafs can be variously seasoned and usually contain other ingredients such as chopped cooked vegetables, meats, seafood or poultry.
A side dish of rice or other grains cooked in a broth with seasonings and sometimes tossed with vegetables or meat.
Traditional Middle Eastern style dish consisting of sautéed rice, onions, and various spices.
a rice dish made with herbs and spices.
rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
A rice dish with or without meat.
Also known as pilau, pilaf is typically a seasoned rice (or other grain) dish in which the rice is sautéed before the liquid and other ingredients are added. See: Pilaf Recipes and Information
A steamed rice dish often made with meat, shellfish, or vegetables in a seasoned broth. Along with bread, pilav is another staple in the Turkish kitchen. The most common versions are cracked-wheat and rice. The Turkish pilaf is distinguished by its smooth, soft buttery morsels of rice.
means rice sautéed in a little fat cooked in a flavorful broth with vegetables, herbs, fruit, and nuts. Recipes are as varied as cooks, but always interesting. Just like PILAF
Dish of rice and meat and/or vegetables which is baked.
A dish, consisting of rice (or, in certain areas, wheat) boiled with fowl, meat, or fish, and spices, raisins, etc
Rice or wheat cooked in meat or vegetable broth.
A dish that starts with browned rice or bulgur and adds cooked vegetables, meat, seafood, or poultry. It originated in the Near East and is called know as "Pilau."
a rice dish in which the raw rice is first simmered in a shortening or butter, then cooked with water or broth, and sometimes meat, poultry, fish or shellfish.
Pilaf, (Turkish pilav, Azeri plov, Bosnian pilav, Serbian pilav, Armenian pilav, Romanian pilaf, Persian polow, Afghanistan palow, Greek Ï€Î¹Î»Î¬Ï†Î¹, India/Pakistan pulav/ pulao, Uzbek and Russian plov, Kazakh palaw, Tajik Ð¿Ð¾Ð»Ð¾Ð²) also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a Middle Eastern and Central Asian dish in which a grain, such as rice or cracked wheat, is generally first browned in oil, and then cooked in a seasoned broth. Depending on the local cuisine it may also contain a variety of meat and vegetables.