Rice Pilaf

Pilaf, also known as pilau, pilaf, or pulao, has a rich and ancient history spanning multiple world regions. Believed to have originated in ancient Persia (modern-day Iran), pilaf was initially known as "polow" or "polo" in Persian cuisine. Rice, a staple in Persian agriculture, was cooked with various spices, meats, and vegetables to create this flavorful dish. Pilaf quickly spread to neighboring regions such as Central Asia, India, and the Middle East through trade routes and cultural exchanges.

In Central Asia, particularly in countries like Uzbekistan, Tajikistan, and Kazakhstan, pilaf is considered a national dish. Known as "plov" or "osh," Central Asian pilaf features ingredients like lamb or beef, rice, carrots, onions, and a blend of spices. In the Middle East, pilaf is popular, with regional variations found in countries like Turkey, Lebanon, and Saudi Arabia. Middle Eastern pilaf often includes chicken, lamb, fish, nuts, dried fruits, and aromatic spices.

In India, pilaf, known as "pulao" or "pulav," has been a part of the culinary tradition for centuries. Indian pulao typically consists of basmati rice cooked with vegetables and spices like cumin, turmeric, and cloves. Pilaf's enduring popularity lies in its versatility, delicious flavor, and adaptability to various ingredients and cooking techniques, making it a beloved dish enjoyed by people of diverse cultures worldwide.

Pilaf Method

A pilaf begins with a foundation of aromatic vegetables, like onions, garlic, carrots, and celery, sauteed in fat. The rice is added to the fat and parched or lightly toasted. This develops flavor, resulting in cooked rice grains that don’t stick together. The stock and seasonings are added, and the dish is covered and cooked on the stovetop or in an oven.

The best grains for rice pilaf are long-grain varieties, such as Basmati and Carolina, because they hold their shape when cooked.

Pilaf can be garnished with various meats, cheeses, herbs, and spices. After the cooked rice is folded in, add lemon zest, dried fruits, or toasted nuts. Add fresh herbs at service time. Use this method for other grains and create variations with additional vegetables, proteins, and liquids, including stocks and broths.

Quantity Ingredient

2 oz. (60 g) - Clarified butter or vegetable oil

4 oz. (120 g) - Onion, small dice

1 pt. (475 ml) - Rice, long grain

24-32 oz. (710-950 mL) - Stock, vegetable, or chicken

1 each Sachet d’epice (consisting of 1-2 bay leaves, 6 parsley stems, 1 sprig of fresh thyme, and 8-10 crushed peppercorns)

To Taste - Salt and pepper

Optional – Add 4 oz./120 g carrot and 4 oz./120 g celery, small diced, add to the onions; after cooked, garnish with ¼- ½ C fresh herbs (parsley, thyme, chives)

Step 1 - Sweat Aromatics and Parch the Grains

  • Sweat onions or other vegetables in clarified butter or oil

  • Add rice and cook to toast the grains lightly

  • Add additional dry seasonings as desired, such as saffron, achiote, turmeric, or curry powder.

Step 2 - Add Stock, Cover, and Bake

  • Add stock (Note: the stock can be heated, or it can be added cold.)

  • Add the sachet

  • Bring to a simmer

Step 3 - Cover and Cook

  • Cover and cook on the stove top or in a 350˚F/177˚C oven until tender.

Step 4 - Fluff and Finish

  • Discard the sachet and fluff the rice with a fork or chopsticks.

  • Adjust seasoning with salt and pepper.

  • Fold in garnishes as desired, for example, lemon zest, currants, nuts, and fresh herbs.

Variations

Grains

  • Pilaf variations of pilaf can be made with a variety of grains (see grain charts for cooking ratios)

  • Try a medley of three types of grains such as white rice, wild rice, and quinoa.

Aromatics

  • Vary the aromatics; substitute green onions or leeks for the onions and add mushrooms and tomatoes.

  • Use a matignon (instead of a mirepoix) of onions, celery, and carrots with ham or bacon; a Cuban sofrito of onions, garlic, and peppers; a Cajun trinity of green onions, celery, and green peppers; or an Italian battuto of pancetta, onions, celery, carrots, garlic, and red chili flakes.

Proteins

  • Add bacon, salt pork, chicken, lamb or seafood

  • Add cooked legumes such as red lentils or black beans as a garnish

Herbs and Spices

  • Add spice blends to create different ethnic flavors, such as curry powder or garam masala for an Indian pilaf or achiote powder.

  • Garnish with fresh herbs or herb pastes, such as a basil or kale pesto.

Liquids

  • Use different stocks, for example, chicken or vegetable

  • Add tomato juice or puree

  • Use coconut milk in a Jasmine rice pilaf