Label
All
0
Clear all filters

Pilaff

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
A pilaff is essentially a rice dish in which each grain of rice, when cooked, remains separate and fluffy. Though the cooking method originated in the Middle East, you will find many versions of pilaff around the world: polo in Iran, pilav in Russia, pulao in India, pilaff in Turkey and purloo in the deep south of America. And it is not only rice that is used as a base — pilaff can be based on other grains, such as burghul, barley, buckwheat, quinoa or even lentils.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title