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Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

It has been said that to know Charleston is to know rice, and this simple tomato pilau (pronounced PERloe, PiLOE, and PERloo) is one of the classic dishes of the old city of rice planters. Self-respecting Charleston cooks make this with beautiful, local vine-ripened tomatoes, available throughout the summer and fall. In winter months, you may be better off using canned. An adulterated version including tomato paste appeared in the Junior League’s Charleston Receipts of 1950. This old