Rice Pilaf
Pilafs are most often made with rice, but sometimes may be used with other grains. It is suspected that pilaf, which is also called pilau, originated in Persia. One of the earliest references to pilaf on record can be found in Alexander the Great's description of Bactria (an Eastern Iranian province).
Pilafs though they originated in Persia, traveled through the Middle East and the Mediterranean, and to the New World via the Caribbean, picking up local flavors along the way.
Traditional Preparation of Pilaf
The Pilaf method primarily refers to the steps taken to create the dish. First, the grain of choice is sauteed in oil with vegetables or seasoning and then the grain is simmered in just enough broth or water to become tender. The primary grain may be mixed with other grains or pasta, like orzo. The creative possibilities with pilaf are really endless.
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