Shah Pilaf Step By Step| Perda Biryani |Azerbaijani Cuisine |

Описание: A dish worthy of a king - or perhaps simply the main course of a wedding ceremony - shah pilaf (translated as crown pilaf) is a traditional Azerbaijani meal infused with a medley of local aromas. It goes through several stages of preparation before reaching its distinctive final shape.

Alternative names
Polao, Pela, Pilav, Pallao, Pilau, Pelau, Pulao, Palau, Pulaav, Palaw, Palavu, Plov, Palov, Polov, Polo, Polu, Kurysh, Fulao, Fulaaw, Fulav, Fulab, Osh, Aş

Region or state
Balkans, Caribbean, South Caucasus, Central Asia, East Africa, Eastern Europe, Latin America, Middle East, and Central Asia

Serving temperature
Hot

Main ingredients
Rice, stock or broth, spices, meat, vegetables, dried fruits


History: At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from India to Spain, and eventually to a wider world. The Spanish paella,[5][note 5] and the Central Asian pilau or pulao,[6][note 6] and biryani,[7][note 7] evolved from such dishes.
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Pilaf and similar dishes are common to Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Middle Eastern, and South Asian cuisines. It is a staple food and a popular dish in Afghanistan, Armenia, Azerbaijan, Bangladesh, China (notably in Xinjiang), Cyprus, Georgia, Greece (notably in Crete), India, Iraq (notably in Kurdistan), Iran, Israel, Kazakhstan, Kenya , Kyrgyzstan, Nepal, Pakistan, Romania, Russia, Sri Lanka, Tanzania (notably in Zanzibar), Tajikistan,Turkey, Turkmenistan, Uganda, and Uzbekistan.

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