Rice Pilaf

Georgians enjoy many different varieties of shilaplavi or pilaf, a borrowing from Persian cuisine. Persian recipes regularly mix rice with lentils, beans, fruits, vegetables, or meats; the Georgians favor combinations of their own. In one of the best local pilafs, potatoes are added to the rice and the dish is flavored with caraway. This variation can be classified as a “white” pilaf, according to the categories named by Chardin, who savored Georgian pilafs several centuries ago. At