Pilaf Uzbek, Azeri, Russian" / Плов Узбекский, Азербайджанский и Русская кутья

Азербайджанский Плов

When most people hear the term pilaf, they think immediately of rice pilaf. However, historically any types of whole grain have been used to make pilaf.

Though you’ll now find numerous versions of pilaf throughout the world, food historians often date pilafs back as far as about the 5th century BCE.

It is believed that the proper preparation of pilaf was first documented by a tenth-century scholar named Avicenna (also called the "father" of modern pilaf),. In his books on medical sciences Avicenna dedicated a whole section to preparing several types of pilaf.

Плов Узбекский

Русская кутья