Pilaf (English Wikipedia)

Perry 2014, p. 624. Perry, Charles (2014), "Pilaf", in Jaine, Tom (ed.), The Oxford Companion to Food by Alan Davidson, 3rd Edition, Oxford University Press, pp. 624–625, ISBN 978-0-19-967733-7.
Roger 2000, p. 1144. Roger, Delphine (2000), "The Middle East and South Asia (in Chapter: History and Culture of Food and Drink in Asia)", in Kiple, Kenneth F.; Ornelas, Kriemhild Coneè (eds.), The Cambridge World History of Food, vol. 2, Cambridge and New York: Cambridge University Press, pp. 1140–1150, ISBN 978-0-521-40215-6.
Roger 2000, p. 1143. Roger, Delphine (2000), "The Middle East and South Asia (in Chapter: History and Culture of Food and Drink in Asia)", in Kiple, Kenneth F.; Ornelas, Kriemhild Coneè (eds.), The Cambridge World History of Food, vol. 2, Cambridge and New York: Cambridge University Press, pp. 1140–1150, ISBN 978-0-521-40215-6.
Sengupta 2014, p. 74. Sengupta, Jayanta (2014), "India", in Freedman, Paul; Chaplin, Joyce E.; Albala, Ken (eds.), Food in Time and Place: The American Historical Association Companion to Food History, Univ of California Press, pp. 68–94, ISBN 978-0-520-27745-8.
Marshall Cavendish. World and Its Peoples. Marshall Cavendish, 2006, p. 662. ISBN 9780761475712
Bruce Kraig, Colleen Taylor Sen. Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO, 2013, p. 384. ISBN 9781598849554.
Russell Zanca. Life in a Muslim Uzbek Village: Cotton Farming After Communism CSCA. Cengage Learning, 2010, p. 92 92–96. ISBN 9780495092810.
Desmaisons, Jean J. (1908). Dictionnaire Persan-francais (in French). Brill Archive.
K. T. Achaya (1994). Indian food: a historical companion. Oxford University Press. p. 11. ISBN 978-0-19-562845-6.
Sen, Colleen Taylor (2014), Feasts and Fasts: A History of Food in India, Reaktion Books, pp. 164–5, ISBN 978-1-78023-391-8 Quote: "(pp. 164–165) "Descriptions of the basic technique appear in thirteenth-century Arab cookbooks, although the name pulao is not used. The word itself is medieval Farsi, and the dish may have been created in the early sixteenth century at the Safavid court in Persia. ... Although dishes combining rice, meat and spices were prepared in ancient times, the technique of first sautéing the rice in ghee and then cooking it slowly to keep the grains separate probably came later with the Mughals."
Nabhan, Gary Paul (2014). Cumin, Camels, and Caravans: A Spice Odyssey. University of California Press. ISBN 9780520267206.
Boardman 2019, p. 102. Boardman, John (2019), Alexander the Great: From His Death to the Present Day, Princeton University Press, ISBN 978-0-691-18175-2.
Παναγιωτάκης, Νικόλαος (1998). Ἄνθη χαρίτων: μελετήματα ἑόρτια συγγραφέντα ὑπὸ τῶν ὑποτρόφων τοῦ Ἑλληνικοῦ ἰνστιτούτου βυζαντινῶν καὶ μεταβυζαντινῶν σπουδῶν τῆς Βενετίας... (in Greek). Hellenic Institute of Byzantine and Post-Byzantine Studies in Venice. p. 72. ISBN 978-960-7743-01-5. Archived from the original on 2023-08-27. Retrieved 2023-04-12.
Algat, Ayla (30 July 2013). Classical Turkish Cooking: Traditional Turkish Food for the America. HarperCollins. ISBN 9780062039118.
Davidson 2014, p. 624. Davidson, Alan (2014), The Oxford Companion to Food, Oxford University Press, pp. 624–625, ISBN 978-0-19-967733-7.
Baboian, Rose (1964). Rose Baboian's Armenian-American Cook Book. Archived from the original on 2023-08-27. Retrieved 2023-05-01.
Long, Lucy M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield. p. 52. ISBN 978-1-4422-2731-6. Archived from the original on 2022-07-22. Retrieved 2022-07-22.
Ganeshram, Ramin (31 October 2005). Sweet Hands: Island Cooking from Trinidad & Tobago. Hippocrene Books. ISBN 9780781811255.
Davidson 2014. Davidson, Alan (2014), The Oxford Companion to Food, Oxford University Press, pp. 624–625, ISBN 978-0-19-967733-7.
Reejhsinghani, Aroona (2004). Essential Sindhi Cookbook. Penguin Books India. p. 237. ISBN 9780143032014. Archived from the original on 2023-04-15. Retrieved 2015-08-22.
Reejhsinghani, Aroona (25 July 2013). The Sindhi Kitchen. Westland. ISBN 9789383260171. Retrieved 2015-08-22.

bostonglobe.com

"Recipe for Armenian-style rice pilaf with vermicelli, peas, and herbs". Boston Globe. 14 January 2014. Archived from the original on 2019-02-14. Retrieved 2019-02-13.

doi.org

Nandy 2004, p. 11. Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 9–19, CiteSeerX 10.1.1.830.7136, doi:10.1177/0262728004042760, ISSN 0262-7280, S2CID 143223986.
Vieyra, Antonio, ""Chapter 2. Second part developing the title of this story and inviting the Portuguese to read it [Address to the Portuguese]"", History of the Future, UGA Éditions, pp. 92–100, doi:10.4000/books.ugaeditions.881, retrieved 2024-03-30
"English, v.", Oxford English Dictionary, Oxford University Press, 2 March 2023, doi:10.1093/oed/2599967978, retrieved 2024-03-30
Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 9–19, CiteSeerX 10.1.1.830.7136, doi:10.1177/0262728004042760, ISSN 0262-7280, S2CID 143223986 Quote: " (p. 11) Not merely ingredients came to the subcontinent, but also recipes. ... All around India one finds preparations that came originally from outside South Asia. Kebabs came from West and Central Asia and underwent radical metamorphosis in the hot and dusty plains of India. So did biryani and pulao, two rice preparations, usually with meat. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao or pilav seems to have come from Arabic and Persian. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani and pulao today carry mainly the stamp of the Mughal times and its Persianized high culture.
Davidson, Alan (2006). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780192806819.001.0001. ISBN 978-0-19-280681-9. Archived from the original on 2018-06-03. Retrieved 2018-07-16.
Voutira, Eftihia (2020). "Genealogies across the cold war divide: The case of the Pontic Greeks from the former Soviet Union and their 'affinal repatriation'". Ethnography. 21 (3): 360. doi:10.1177/1466138120939589. S2CID 221040916. Archived from the original on 2022-09-06. Retrieved 2021-04-10.

dx.doi.org

Vieyra, Antonio, ""Chapter 2. Second part developing the title of this story and inviting the Portuguese to read it [Address to the Portuguese]"", History of the Future, UGA Éditions, pp. 92–100, doi:10.4000/books.ugaeditions.881, retrieved 2024-03-30
"English, v.", Oxford English Dictionary, Oxford University Press, 2 March 2023, doi:10.1093/oed/2599967978, retrieved 2024-03-30

dsnews.ua

restaurant.dsnews.ua

Interview with Jabar Mamedov Archived 2008-12-21 at the Wayback Machine, Head Chef at the "Shirvan Shah" Azerbaijani restaurant in Kyiv, 31 January 2005.

epicurious.com

Aglaia Kremezi. "Greece Culinary Travel with Aglaia Kremezi". Epicurious. Archived from the original on 2021-04-10. Retrieved 2021-04-10.

facebook.com

"chef.rustam - Central Asian, e.g. Tajik and Uzbek (Tajik:..." www.facebook.com. Retrieved 2022-05-15.

greece-is.com

Charmei, Amber (2018). "Homecoming, Greek-Style". Greece Is. Archived from the original on 2021-04-10. Retrieved 2021-04-10.

landgeist.com

"Rice consumption in Europe". landgeist.com.

latimes.com

Perry, Charles (15 December 1994), "Annual Cookbook Issue : BOOK REVIEW : An Armchair Guide to the Indian Table : INDIAN FOOD: A Historical Companion By K. T. Achaya (Oxford University Press: 1994; $35; 290 pp.)", Los Angeles Times Quote: "The other flaw is more serious. Achaya has clearly read a lot about Indian food, but it was in what historians call secondary sources. In other words, he's mostly reporting what other people have concluded from the primary evidence. Rarely, if ever, does he go to the original data to verify their conclusions. This is a dangerous practice, particularly in India, because certain Indian scholars like to claim that everything in the world originated in India a long time ago. ... Achaya even invents one or two myths of his own. He says there is evidence that south Indians were making pilaf 2,000 years ago, but if you look up the book he footnotes, you find that the Old Tamil word pulavu had nothing to do with pilaf. It meant raw meat or fish."

merriam-webster.com

unabridged.merriam-webster.com

Merriam-Webster Unabridged Dictionary 2019. Merriam-Webster Unabridged Dictionary (2019), pilaf noun, Merriam-Webster Incorporated Unabridged Dictionary; Online, Subscription Required.

myalbanianfood.com

"Albanian Chicken Pilaf (Pule me Oriz)". My Albanian Food. Retrieved 2025-02-17. In Albania you will find a lot of rice dishes and in almost every case served as a meal rather than a side. Albanian Baked Lamb and Rice with Yogurt (Tavë Kosi) is one of the most traditional and popular dishes or, fruits and spices are added to make the rice into a pudding known as Kabuni.

nargiscafe.com

"Perfect Plov Recipe". nargiscafe.com. Archived from the original on 2021-02-27. Retrieved 2020-05-24.

niftyfoodz.com

"Malang Jan Bannu Beef Pulao". niftyfoodz.com. Archived from the original on 2023-01-22. Retrieved 2023-01-22.

nytimes.com

cooking.nytimes.com

"Armenian Rice Pilaf With Raisins and Almonds". The New York Times. Archived from the original on 2019-02-14. Retrieved 2019-02-13.

oed.com

Oxford English Dictionary 2006b. Oxford English Dictionary (2006b), pilau (n), Oxford English Dictionary, 3rd edition, online (subscription required), "A dish, partly of Middle Eastern, partly and ultimately of South Asian origin, consisting of rice (or, in certain areas, wheat) cooked in stock with spices, usually mixed with meat and various other ingredients.
Oxford English Dictionary 2006a. Oxford English Dictionary (2006a), pilaf (n), Oxford English Dictionary, 3rd edition, online (subscription required).

oxfordreference.com

Davidson, Alan (2006). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780192806819.001.0001. ISBN 978-0-19-280681-9. Archived from the original on 2018-06-03. Retrieved 2018-07-16.

people-travels.com

"Uzbek Cuisine Photos: Palov". Archived from the original on 2014-01-04. Retrieved 2013-05-23.

pontosnews.gr

"Five Pontian recipes for Lent". Pontos News (in Greek). 2 March 2014. Archived from the original on 2023-03-07. Retrieved 2021-04-10.
"Sinope Pilaf". Pontos News (in Greek). 7 October 2012. Archived from the original on 2023-03-07. Retrieved 2021-04-10.
"Mythopilavon: the Pontian mussel pilav". Pontos News (in Greek). 15 February 2013. Archived from the original on 2023-03-07. Retrieved 2021-04-10.
"Hapsipilavon, the Pontian pilaf with fish". Pontos News (in Greek). 19 February 2021. Archived from the original on 2023-03-07. Retrieved 2021-04-10.

psu.edu

citeseerx.ist.psu.edu

Nandy 2004, p. 11. Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 9–19, CiteSeerX 10.1.1.830.7136, doi:10.1177/0262728004042760, ISSN 0262-7280, S2CID 143223986.
Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 9–19, CiteSeerX 10.1.1.830.7136, doi:10.1177/0262728004042760, ISSN 0262-7280, S2CID 143223986 Quote: " (p. 11) Not merely ingredients came to the subcontinent, but also recipes. ... All around India one finds preparations that came originally from outside South Asia. Kebabs came from West and Central Asia and underwent radical metamorphosis in the hot and dusty plains of India. So did biryani and pulao, two rice preparations, usually with meat. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao or pilav seems to have come from Arabic and Persian. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani and pulao today carry mainly the stamp of the Mughal times and its Persianized high culture.

semanticscholar.org

api.semanticscholar.org

Nandy 2004, p. 11. Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 9–19, CiteSeerX 10.1.1.830.7136, doi:10.1177/0262728004042760, ISSN 0262-7280, S2CID 143223986.
Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 9–19, CiteSeerX 10.1.1.830.7136, doi:10.1177/0262728004042760, ISSN 0262-7280, S2CID 143223986 Quote: " (p. 11) Not merely ingredients came to the subcontinent, but also recipes. ... All around India one finds preparations that came originally from outside South Asia. Kebabs came from West and Central Asia and underwent radical metamorphosis in the hot and dusty plains of India. So did biryani and pulao, two rice preparations, usually with meat. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao or pilav seems to have come from Arabic and Persian. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani and pulao today carry mainly the stamp of the Mughal times and its Persianized high culture.
Voutira, Eftihia (2020). "Genealogies across the cold war divide: The case of the Pontic Greeks from the former Soviet Union and their 'affinal repatriation'". Ethnography. 21 (3): 360. doi:10.1177/1466138120939589. S2CID 221040916. Archived from the original on 2022-09-06. Retrieved 2021-04-10.

sun-sentinel.com

Perry, Charles (28 April 1992). "Rice Pilaf: Ingredients, Texture Varies". Sun Sentinel. Archived from the original on 2019-02-13. Retrieved 2019-02-13.

theguardian.com

"How to cook perfect pilaf". The Guardian. 26 September 2012. Archived from the original on 2023-03-07. Retrieved 2019-02-13.

tripsavvy.com

"Going to Xinjiang? Here's What You'll Eat". TripSavvy. Archived from the original on 2022-07-03. Retrieved 2022-05-15.

web.archive.org

"Башҡортса пылау (Плов по-башкирски) » Башкирская Кухня" (in Russian). Archived from the original on 2023-10-29. Retrieved 2023-09-18.
Παναγιωτάκης, Νικόλαος (1998). Ἄνθη χαρίτων: μελετήματα ἑόρτια συγγραφέντα ὑπὸ τῶν ὑποτρόφων τοῦ Ἑλληνικοῦ ἰνστιτούτου βυζαντινῶν καὶ μεταβυζαντινῶν σπουδῶν τῆς Βενετίας... (in Greek). Hellenic Institute of Byzantine and Post-Byzantine Studies in Venice. p. 72. ISBN 978-960-7743-01-5. Archived from the original on 2023-08-27. Retrieved 2023-04-12.
"How to cook perfect pilaf". The Guardian. 26 September 2012. Archived from the original on 2023-03-07. Retrieved 2019-02-13.
Perry, Charles (28 April 1992). "Rice Pilaf: Ingredients, Texture Varies". Sun Sentinel. Archived from the original on 2019-02-13. Retrieved 2019-02-13.
Davidson, Alan (2006). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780192806819.001.0001. ISBN 978-0-19-280681-9. Archived from the original on 2018-06-03. Retrieved 2018-07-16.
"Recipe for Armenian-style rice pilaf with vermicelli, peas, and herbs". Boston Globe. 14 January 2014. Archived from the original on 2019-02-14. Retrieved 2019-02-13.
"Armenian Rice Pilaf With Raisins and Almonds". The New York Times. Archived from the original on 2019-02-14. Retrieved 2019-02-13.
Baboian, Rose (1964). Rose Baboian's Armenian-American Cook Book. Archived from the original on 2023-08-27. Retrieved 2023-05-01.
[/ Азербайджанская кухня] Archived 2009-02-16 at the Wayback Machine, (Azerbaijani Cuisine, Ishyg Publ. House, Baku (in Russian))
Interview with Jabar Mamedov Archived 2008-12-21 at the Wayback Machine, Head Chef at the "Shirvan Shah" Azerbaijani restaurant in Kyiv, 31 January 2005.
Long, Lucy M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield. p. 52. ISBN 978-1-4422-2731-6. Archived from the original on 2022-07-22. Retrieved 2022-07-22.
"Uzbek Cuisine Photos: Palov". Archived from the original on 2014-01-04. Retrieved 2013-05-23.
"Perfect Plov Recipe". nargiscafe.com. Archived from the original on 2021-02-27. Retrieved 2020-05-24.
"Going to Xinjiang? Here's What You'll Eat". TripSavvy. Archived from the original on 2022-07-03. Retrieved 2022-05-15.
"Home Bannu Beef Pulao Chuburji". www.bannubeefpulaoturabfoods.pk. Archived from the original on 2023-01-22. Retrieved 2023-01-22.
"Malang Jan Bannu Beef Pulao". niftyfoodz.com. Archived from the original on 2023-01-22. Retrieved 2023-01-22.
Reejhsinghani, Aroona (2004). Essential Sindhi Cookbook. Penguin Books India. p. 237. ISBN 9780143032014. Archived from the original on 2023-04-15. Retrieved 2015-08-22.
"Five Pontian recipes for Lent". Pontos News (in Greek). 2 March 2014. Archived from the original on 2023-03-07. Retrieved 2021-04-10.
Voutira, Eftihia (2020). "Genealogies across the cold war divide: The case of the Pontic Greeks from the former Soviet Union and their 'affinal repatriation'". Ethnography. 21 (3): 360. doi:10.1177/1466138120939589. S2CID 221040916. Archived from the original on 2022-09-06. Retrieved 2021-04-10.
"Sinope Pilaf". Pontos News (in Greek). 7 October 2012. Archived from the original on 2023-03-07. Retrieved 2021-04-10.
"Mythopilavon: the Pontian mussel pilav". Pontos News (in Greek). 15 February 2013. Archived from the original on 2023-03-07. Retrieved 2021-04-10.
"Hapsipilavon, the Pontian pilaf with fish". Pontos News (in Greek). 19 February 2021. Archived from the original on 2023-03-07. Retrieved 2021-04-10.
Charmei, Amber (2018). "Homecoming, Greek-Style". Greece Is. Archived from the original on 2021-04-10. Retrieved 2021-04-10.
Aglaia Kremezi. "Greece Culinary Travel with Aglaia Kremezi". Epicurious. Archived from the original on 2021-04-10. Retrieved 2021-04-10.

worldcat.org

search.worldcat.org

Nandy 2004, p. 11. Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 9–19, CiteSeerX 10.1.1.830.7136, doi:10.1177/0262728004042760, ISSN 0262-7280, S2CID 143223986.
Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 9–19, CiteSeerX 10.1.1.830.7136, doi:10.1177/0262728004042760, ISSN 0262-7280, S2CID 143223986 Quote: " (p. 11) Not merely ingredients came to the subcontinent, but also recipes. ... All around India one finds preparations that came originally from outside South Asia. Kebabs came from West and Central Asia and underwent radical metamorphosis in the hot and dusty plains of India. So did biryani and pulao, two rice preparations, usually with meat. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao or pilav seems to have come from Arabic and Persian. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani and pulao today carry mainly the stamp of the Mughal times and its Persianized high culture.

youtube.com

Qırımtatar yemekleri: Пиляв, 5 January 2023, retrieved 2024-02-10
Готовим къыймалы пиляв, 20 August 2016, retrieved 2024-02-10