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Encyclopedia > Pullao

Pilaf, (Turkish pilav, Bosnian pilav, Armenian pilav, Romanian pilaf, Greek πιλάφι, India pulao, Uzbek plov) 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. Plov (Uzbek: плов, Russian: плов) is the national dish of Uzbekistan. ... A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ... This article needs to be cleaned up to conform to a higher standard of quality. ... Binomial name Oryza sativa L. Rice (Oryza sativa) is a species of grass in the genus Oryza, native to tropical and subtropical southeastern Asia, where it grows in wetlands. ... Liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. ... Meat is animal tissue (mainly muscle) used as food. ... Vegetables in a market Vegetable is a culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary grain, fruit, nut, herb, or spice. ...

The word pilau may be of Persian origin. However, in modern Persian, it is pronounced polo (پلو), with the first syllable short, and the second long. Persian (فارسی = Fârsi . ...

The Persian rice recipes probably go back to the expansion of rice cultivation within the Persian Empire under Darius the Great. There is historical evidence that the cultivation of rice was introduced systematically into Mesopotamia and South Western Iran on a large scale in the 5th century BC, making rice available to the people of Central Asia and the Middle East on a scale unthought of previously. Seal of Darius I, showing the king hunting on his chariot, and the Faravahar Darius the Great (ca. ... Sumerian list of gods in cuneiform script, ca. ... (6th century BC - 5th century BC - 4th century BC - other centuries) (2nd millennium BC - 1st millennium BC - 1st millennium AD) The 5th and 6th centuries BC are a period of philosophical brilliance among advanced civilizations. ...

The Persian culinary terms referring to rice preparations are numerous and have found their way into the neighbouring languages: Polo (rice cooked in broth while the grains remain seperate, straining the half cooked rice before adding the broth and then 'brewing'), Cholo (white rice with seperate grains), Kateh (sticky rice), Biryani (similar to polo but involve some frying in butter after it is cooked), Tachine (slow cooked rice, vegetable and meat cooked in a specially designed dish also called a tachine).

One of the earliest literary references to Pilau can be found in the histories of Alexander the Great when describing Sogdian (an Eastern Iranian province probably the birthplace of Alexander's wife Roxana and geographically situtated in modern Uzbekistan) hospitality. Uzbek "plov" is often considered to be one of the oldest preparations of rice. It was known to have been served to Alexander the Great upon his capture of the Sogdian capital of Marakanda (modern Samarkand) Alexander the Great fighting the Persian king Darius (Pompeii mosaic, from a 3rd century BC original Greek painting, now lost). ... Sogdiana (Sugdiane, Old Persian Sughuda, Persian:سغد, Chinese: Kang-Kü or Kang-Chi) ancient Iranian state, then was a province of the Achaemenian Empire, the eighteenth in the list in the Behistun Inscription of Darius the Great (i. ... Roxana (in Bactrian Roshanak, currently Rukhsana in the Indian Subcontinent, lit. ... Plov (Uzbek: плов, Russian: плов) is the national dish of Uzbekistan. ... A minaret in Samarkand. ...

The pilau became standard fair in the Middle East over the years with variations and innovation by the Arabs, Turks and Armenians. The Arabs probably introduced Pilaf to Iberia. Spanish paella was more than likely a standard Moorish method for cooking rice - with no wasted water, important in desert regions like North Africa. For other uses, see Arab (disambiguation). ... Iberia can mean: The Iberian peninsula of South west Europe; That part of it once inhabited by the Iberians, who spoke the Iberian language. ... A Valencian paella. ... The Moors were the medieval Muslim inhabitants of al-Andalus (the Iberian Peninsula including the present day Spain and Portugal) and the Maghreb, whose culture is often called Moorish. // Origins of the name The name derives from the old tribe of the Mauri and their kingdom, Mauretania. ... A dune in the Egyptian desert In geography, a desert is a landscape form or region that receives little precipitation - less than 250 mm per year. ... North Africa is a region generally considered to include: Algeria Egypt Libya Mauritania Morocco Sudan Tunisia Western Sahara The Azores, Canary Islands, and Madeira are sometimes considered to be a part of North Africa. ...

Pilau was likely brought from Central Asia to the Anatolian plateau during the Seljuk period. With the founding of the Ottoman Empire, the Turks introduced pilav to the Balkans and Greece. Pilav is also a main component of Armenian cooking. However, Armenians often prepare pilav with cracked bulgur rather than rice Anatolian can refer to: Someone or something from Anatolia The Anatolian Shepherd Dog This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... The Seljuk Turks (Turkish: Selçuk; Arabic: سلجوق Saljūq, السلاجقة al-Salājiqa; Persian: سلجوقيان Saljūqiyān; also Seldjuk, Seldjuq, Seljuq) were a major branch of the Oghuz Turks and a dynasty that occupied parts of Central Asia and the Middle East from the 11th to 14th centuries. ... This article needs copyediting (checking for proper English spelling, grammar, usage, tone, style, and voice). ... The Balkans is the historic and geographic name used to describe a region of south-eastern Europe. ... Bulgur or bulgur wheat is more properly known as Burghul in the Middle East and North Africa. ...

The Mughals introduced many Persian dishes to the subcontinent including rice dishes. Pulao is a South Asian dish made of rice. It is made with peas, potatos, mutton, beef or chicken. Usually served on special occasions and weddings; very high in food energy and fat. Biryani is an Indian and Pakistani dish very similar to pilav. It is made from basmati or similar aromatic rice. This is an original mughal dish introduced to India during the mughal period. The Mughal Empire, (Persian: مغل بادشاہ) was an empire that at its greatest territorial extent ruled parts of Afghanistan, Balochistan and most of the Indian Subcontinent between 1526 and 1857. ... The Cuisine of India is very diverse and is a result of Indias diverse population. ... Binomial name Pisum sativum A pea (Pisum sativum) is the small, edible round green seed which grows in a pod on a leguminous vine, hence why it is called a legume. ... Binomial name Solanum tuberosum L. The potato (plural form: potatoes) (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. ... See also lamb (disambiguation) An unweaned lamb The terms lamb, hoggett or mutton are used to describe the meat of a domestic sheep. ... Beef A salt beef with mustard bagel Beef is meat obtained from a bovine. ... Binomial name Gallus gallus (Linnaeus, 1758) A chicken (Gallus gallus) is a type of domesticated bird which is often raised as a type of poultry. ... Food energy is the amount of energy in food. ... Fat is one of the three main classes of food and, at approximately 38 kJ (9 kilocalories) per gram, as compared to sugar with 17 kJ (4 kcal) per gram or ethanol with 29 kJ (7 kcal) per gram, the most concentrated form of metabolic energy available to humans. ... Biryani is an elegant rice preparation from Pakistan and Muslim areas of Northern India. ... Basmati, is a small long-grained variety of rice, famous for its fragrance and delicate flavour. ...

In America, the Southern rice crops and the influence of the spice trade made the dish popular. Pilau has been a popular dish in many Southern states for 300 years, particularly South Carolina, Florida, and Louisiana. Jambalaya is a Cajun/Creole rice based dish popular in Louisiana. ... State nickname: Palmetto State Official languages English Capital Columbia Largest city Columbia Governor Mark Sanford (R) Senators Lindsey Graham (R) Jim DeMint (R) Area  - Total  - % water Ranked 40th 82,965 km² 6 Population  - Total (2000)  - Density Ranked 26th 4,012,012 51. ... State nickname: Sunshine State Official languages English Capital Tallahassee Largest city Jacksonville (largest metropolitan area is Miami) Governor Jeb Bush (R) Senators Bill Nelson (D) Mel Martinez (R) Area  - Total  - % water Ranked 22nd 170,451 km² 17. ... State nickname: Pelican State Official languages None; English and French de facto Capital Baton Rouge Largest city New Orleans at last official government census, but probably Baton Rouge since Hurricane Katrina Governor Kathleen Blanco (D) Senators Mary Landrieu (D) David Vitter (R) Area  - Total  - % water Ranked 31st 134,382 km... Plate of jambalaya This article is about the dish. ... The Cajuns are an ethnic group consisting essentially of the descendants of Acadians who came from Nova Scotia to Louisiana as a result of their refusal to swear allegiance to the British Crown. ... The term Creole is used with different meanings in different contexts, which can generate confusion. ...

Perloo is a dish often featured in Walt Kelly's 'Pogo' comic series. Walter Crawford Kelly, Jr (August 25, 1913 - October 18, 1973), known simply as Walt Kelly, was a cartoonist notable for his comic strip Pogo featuring characters that inhabited a portion of the Okefenokee Swamp in Georgia. ... Pogo as drawn by Walt Kelly. ... A comic book is a magazine or book containing the art form of comics. ...

See also

Plov (Uzbek: плов, Russian: плов) is the national dish of Uzbekistan. ... A Valencian paella. ... Plate of jambalaya This article is about the dish. ...

External links

Wikibooks has more about this subject:
Cookbook:Rice Pilaf
Wikibooks has more about this subject:
Wikibooks has more about this subject:
Cookbook:Kashmiri Pulao



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