Pilau

Throughout the nineteenth century, magazine writers reminded readers that pilau (or pilaf) was a dish that originated the Middle East and migrated to Anglo-American tables. In 1834 the Charleston-based Southern Agriculturist observed that rice “can be delightfully boiled in the liquor of beef, pork, or fowl, thus saving fresh water and salt seasoning. With the addition of black or red pepper and a little saffron, it makes the favorite dish of what Turks call “pilau.” The more orientalist the account of the pilau, the more ingredients were listed in the mix—nuts, fruits, vegetables, spices. Carolina pilaus tended to be simpler—with one focal ingredient (or two in the case of tomato okra pilau) supplying the base flavor.