Мужская Еда - 2.16 - Плов

Plov (comes from Persian "پلو" - polov from Hindi "पुलाव" [pulāu | palāu], which goes back to Sanskrit "पुलाक" [pulāka-] meaning "boiled rice" [1]. In Russian through Turkic, for example, Azerbaijani plov, aş; Bulgarian pilaf; Kazakh palau; Kyrgyz paloo, aş; Crimean Tatar pilâv; Tajik osh, palov; Tatar pılav, pylav; Turkish pilav; Turkmen palow; Uzbek palov, osh; Uyghur half/ﭘﻮﻟﯘ) is a composite dish mainly made from rice (however, there are also other variations of cereal component) and, as a rule, meat or fish, however, there are exceptions here too. Pilaf (also known as plov), is a dish in which rice is cooked in a seasoned broth.[1] In some cases, the rice may also achieve its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. The English term pilaf is borrowed directly from Turkish and/or Uzbek, pilav, which in turn comes from (Classical) Persian pilāw (پلو), and ultimately derives from Sanskrit pulāka- (पुलाक).[2] Depending on the local cuisine, it may also contain meat and vegetables.