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Cuisine Plov being prepared in a qozon There is historical evidence that the cultivation of rice was introduced systematically into Mesopotamia and southwestern Iran on a large scale in the 5th century BCE making rice available to the people of Central Asia and the Middle East on a scale that was not possible previously Persian culinary terms referring to rice preparations are numerous and have found their way into the neighbouring languages Polow rice cooked in broth while the grains remain separate straining the half cooked rice before adding the broth and then brewing Chelow white rice with separate grains Kateh sticky rice Biryani Tachine slow cooked rice vegetables and meat cooked in a specially designed dish also called a tachine There are four primary methods of cooking rice in Iran Chelow rice that is carefully prepared through soaking and parboiling at which point the water is drained and the rice is steamed This method results in an exceptionally fluffy rice with the grains separated and not sticky it also results in a golden rice crust at the bottom of the pot called tah digh literally bottom of the pot Polow rice that is cooked exactly the same as chelow with the exception that after draining the rice other ingredients are layered with the rice and they are then steamed together A Tajik man makes plov the national dish of Tajikistan Kateh rice that is boiled until the water is absorbed This is the traditional dish of Northern Iran Damy cooked almost the same as kateh except that the heat is reduced just before boiling and a towel is placed between the lid and the pot to prevent steam from escaping Damy literally means simmered In Italian cuisine pilaf is a rice pre cooking style that allows chefs in busy restaurants to cut down time in risotto preparation Usually a large tray of Carnaroli or Arborio rice will be baked for seven minutes with a large onion and a carrot in water After that it will be placed on a marble slab to cool d own Once cooled it will be kept in the fridge and used ad hoc to prepare risotti in a shorter time 7 to 10 minutes depending on the al dente texture that the chef wants to achieve rather than the usual 16 to 20 minutes In Greek cuisine pilfi is the fluffy and soft but neither soupy nor sticky rice that has been boiled in a meat stock or bouillon broth In Northern Greece it is considered poor form to prepare pilfi on a stovetop the pot is properly placed in the oven Gamoplafo wedding pilaf is the prized pilaf served traditionally in weddings and major celebrations in Crete rice is boiled in chicken broth then finished with lemon juice and melted staka butter In Afghani cuisine qabili palau is made by cooking basmati in a broth like sauce This dish may be made with lamb chicken or beef Qabili palau is baked in the oven and topped with fried sliced carrots and raisins Chopped nuts like pistachios or almonds may be added as well The meat is covered by the rice or buried in the m iddle of the dish Uzbek plov on the other hand differs from Persian preparation in that rice is not steamed but instead simmered in a rich stew of meat and vegetables called zirvak until all liquid is absorbed into the rice although some limited degree of steaming is commonly achieved by covering the pot Plov is commonly prepared with lamb or mutton browned in lamb fat or vegetable oil and then stewed for several hours with fried onions and carrots although beef could be substituted in a pinch Chicken plov is rare and usage of pork is discouraged It is usually spiced with cumin coriander barberries and garlic with the whole bulbs buried in rice during cooking although sweet variations with dried apricots and raisins aren t unheard of Uzbek plov became a very popular dish in the Soviet Union and countless variations abound in the whole post Soviet space History Qabili Pilau is the national dish of Afghanistan Paulao prepared using the punjabi style part of Pakistani cuisine O sh Palov is staple dish in Bukharian Jewish Cuisine as seen here it is in center and is the main course One of the earliest literary references to pilau can be found in the histories of Alexander the Great when describing Bactrian hospitality Bactria was an eastern Iranian province probably the birthplace of Alexander s wife Roxana and geographically located in modern Afghanistan Tajikistan and Uzbekistan Plov is often considered to be one of the oldest preparations of rice which has Persian roots It was known to have been served to Alexander the Great upon his capture of the Sogdian capital of Marakanda modern Samarkand Alexander s army brought it back to Macedonia and spread it throughout Eastern Europe It is believed that proper preparation of pilaf was first documented by the tenth century scholar Abu Ali Ibn Sina Avicenna who in his books on medical sciences dedicated a whole section to preparing various meals including several types of pilaf and described advantages an d disadvantages of every item used for preparing it Accordingly some Tajiks consider Ibn Sina to be the father of modern pilaf Pilau became standard fare in the Middle East over the years with variations and innovation by the Arabs Turks and Armenians It was introduced to Israel by Bukharian and Persian Jews The Mughals introduced many Persian dishes to South Asia including rice dishes Pulao sometimes spelt pulav is a South Asian dish made of rice It may be made with peas potatoes mutton beef or chicken It is usually served on special occasions and weddings and is very high in food energy and fat Meat pulao is a North Indian tradition especially among the Muslim population Biryani is a Pakistani and Indian dish very similar to pilaf introduced during the Mughal period It is made from basmati or similar aromatic rice In Persian cuisine and Pakistani cuisine yakhni also known as yahni a soup or stock is often served over pilaf pulao During the years of the Soviet Union the dis h spread throughout the other Soviet republics becoming a favorite in such diverse places as Russia Ukraine and Georgia Other names Albanian pilaf Armenian plav Assamese polao Azerbaijani plov Bengali polao polau Bosnian pilav Bulgarian Crimean Tatar pilv Danish pilaf Dutch pilaf Estonian pilaff Finnish pilahvi Gagauzian pirinc Greek pilfi Gujarati pulau pulv Hebrew oshpalov plov pilaf Hindi pulv Italian pilota Kannada palv Kazakh IPA 160 palw Korean pillapeu Kurdish Polaw Kyrgyz IPA 160 plo a plof origins Persian Turkic Russian Latvian Plovs Lithuanian Plovas Macedonian pilav Mandarin zhua fan Moldovan pilaf Nepali pulu Pashto pulao pulaa Persian polow polo Polish pilaw pilaf Romanian pilaf Russian pf Serbian pilav Swedish pilaff Tagalog Language pilaw Tajik palav osh Tatar plaw IPA 160 plaw Trinidad and Tobago pelau Tamil pulau Telugu palav Turkish pilav Turkmen palaw Ukrainian Plov Urdu pulo Uyghur polo Uzbek palov osh IPA 160 palw See also Wikibooks Cookbook has a recipe module on Rice Pilaf Wikibooks Cookbook has a recipe module on Kashmiri Pulao Paella Jambalaya Risotto Fried rice Cuisine of Xinjiang Persian cuisine Tajik cuisine Afghan cuisine Pakistani cuisine Biryani Chelow kabab Khoresht Yakhni External links Wikimedia Commons has media related to Pilaf v 160 160 d 160 160 e Cuisine of Cyprus Mezedhes Fattoush 160 Falafel 160 Hummus 160 Ka ak 160 Loukaniko 160 Lountza 160 Melitzanosalata 160 Pita 160 Pourgouri 160 Taramosalata 160 Ttalattouri Tzatziki 160 Tahini 160 Skordalia 160 Yoghurt Cheeses Anari 160 Feta 160 Halloumi 160 Kefalotyri Dishes Afelia 160 Ambelopoulia 160 Avgolemono 160 Couscous 160 Fried eggplant 160 Fasolada 160 Gyros 160 Keftedhes Kuftah 160 Klftiko 160 Koupepia Dolmades 160 Macaronia tou Fournou 160 Moussaka 160 Moukentra Mujaddara 160 Pastourma 160 Pilafi 160 Sheftalia 160 Souvla 160 Souvlaki 160 Stuffed Marrow 160 Tavvas Tajine 160 Tsamarella 160 Yahni Desserts Baklava 160 Flaounes 160 Gliko 160 Halvas 160 Kothr opita 160 Koupes 160 Lpa 160 Loukoumades 160 Loukoumi Turkish 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