Pilaf is a very ancient dish, the origin of which can hardly be reliably established. It can be assumed that the principles of cooking pilaf took shape in the Middle East and India not earlier than the 2nd-3rd centuries BC, that is, with the beginning of rice cultivation in the Middle East. It is likely that the roots of pilaf should be sought in India, where similar rice, but vegetarian dishes have existed since ancient times, obviously supplemented with meat already in ancient Persia. By the way, the widely preserved tradition of dyeing pilaf with saffron or turmeric can speak in favor of this. It is obvious that the principle of cooking spread from the east, was especially adopted and developed in Central Asia. In Tajikistan, pilaf is called "oshi palov" - a festive national dish. There are a lot of pilaf recipes, I offer the most common classic pilaf recipe "one to one" or as it is called in Tajikistan oshi "yak ba yak".
Pilaf is a very ancient dish, the origin of which can hardly be reliably established. It can be assumed that the principles of cooking pilaf took shape in the Middle East and India not earlier than the 2nd-3rd centuries BC, that is, with the beginning of rice cultivation in the Middle East. It is likely that the roots of pilaf should be sought in India, where similar rice, but vegetarian dishes have existed since ancient times, obviously supplemented with meat already in ancient Persia. By the way, the widely preserved tradition of dyeing pilaf with saffron or turmeric can speak in favor of this. It is obvious that the principle of cooking spread from the east, was especially adopted and developed in Central Asia. In Tajikistan, pilaf is called "oshi palov" - a festive national dish. There are a lot of pilaf recipes, I offer the most common classic pilaf recipe "one to one" or as it is called in Tajikistan oshi "yak ba yak".
Sign up to receive email updates on new recipes.