Rice pilaf is an international dish. It's also very versatile and can be featured as a main course or as a simple side dish. There are a few tricks to getting a good rice pilaf on the table, however.
History
The creation of dishes featuring rice date back to the time of Darius the Great, who in the fifth century introduced the cultivation of rice to much of the area now known as the . Rice pilaf became a standard part of the diet for Turks and Armenians and later for people in other parts of the Middle East. In modern times, it has become a favorite dish in the former Soviet Union.
Identification
Pilaf refers to any dish that is prepared with a grain and then cooked or baked with oil before being cooked with a seasoned broth. Rice pilaf includes rice. It may also include meat and other vegetables, though the type and seasoning vary by region. Onions, carrots, peas and potatoes are popular options as are mutton, beef and chicken. The rice that it incorporates can also vary from basmati rice to brown rice.
Geography
Rice pilaf is a truly international dish. Besides the Middle East, India has also adopted the dish, calling it biryani. It is popular in Russia, Georgia and the Ukraine. In fact, terms for rice pilaf are found in Mandarin, Greek and Danish. It is closely related to Spanish paella and Creole Jambalaya.
Significance
is a versatile dish. Cooked with vegetables and meat, it's a one-dish meal. Or, it can serve as a side dish tempering the flavors of the main dishes with which it is served. It contains carbohydrates, fiber and fat when cooked with meat and vegetables, making it an ideal supper on a cold night when you have only a little time to cook something hearty.
Expert Insight
Don't use converted rice to make a rice pilaf as it won't cook properly. Use a long-grain, wild rice for best results. Basmati rice is best, though other long-grain rices such as arborio rice are also good options. The secret to a good, not sticky, rice pilaf is to soak the rice for about 30 minutes prior to toasting it in the oil. When you bake or saute the rice in the oil, stir it frequently to avoid cooking the grains unevenly or burning them. For a richer flavor, boil the toasted rice in a broth rather than in plain water.
Tags: Middle East, cooked with, international dish, , rice best, Rice pilaf
