pilaf

Related to pilaf: bulgur pilaf

pi·laf

or pi·laff (pĭ-läf′, pē′läf′) also pi·lau (pĭ-läf′, -lô′, -lou′, pē′läf′, -lô′, -lou′)

A steamed rice dish often with meat, shellfish, or vegetables in a seasoned broth.

[Ottoman Turkish pilâv (Modern Turkish pilaf), from Persian pilāw, pilaw, from Hindi pulāv, ultimately from Sanskrit pulākaḥ, ball of cooked rice, probably of Dravidian origin; akin to Tamil puṛukkal , cooked rice.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

pi•laf

or pi•laff

(ˈpi lɑf, pɪˈlɑf)

also pilau,

a Middle Eastern dish of rice cooked in bouillon, sometimes with meat or shellfish.

[1925–30; < Turkish pilâv < Persian pilāw]

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Noun

pilaf - rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes

pilaff, pilau, pilaw

dish - a particular item of prepared food; "she prepared a special dish for dinner"

bulgur pilaf - pilaf made with bulgur wheat instead of rice and usually without meat

Translations

πιλάφι

pilahviriisi

pilaf

плов

pilaf

pilaff [ˈpɪlæf] n → pilaf m

Collins English/French Electronic Resource. © HarperCollins Publishers 2005

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To round off the meal, serve the kebabs with some steak sauce or a fruit chutney, and side dishes such as corn on the cob, rice pilaf, potato salad or macaroni salad.

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TURKEY PILAF INGREDIENTS (serves 4) 2tbsp light olive or rapeseed oil 1 onion, chopped 1 leek, washed and sliced 2 garlic cloves, crushed 400g turkey breast steaks, cut into 1cm strips 2tbsp medium curry paste 200g brown basmati rice 500ml chicken stock (or 1 chicken stock cube dissolved in 500ml boiling water) 1 head broccoli, broken into florets 100g frozen peas A handful of fresh parsley, chopped Salt and freshly ground black pepper, to season To serve: Plain Greek yoghurt METHOD: 1.

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To make the pilaf, cook the chopped onion with a splash of water in a medium-sized pan over a medium heat until soft, adding a little more water if needed.

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VEGETABLE PILAF Heat 1 tablespoon olive oil in a saucepan over medium-high heat.

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Pilaf (it goes by other names, like pilav, plov and pulao) falls into this category.

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Some of the items on their menu are dishes like dolma with grape leaves, saj of lamb, qutabs and pilaf fsinjan.