Editing Pilaf (section)

==Local varieties==
There are thousands of variations of pilaf made with rice or other grains like [[bulgur]].<ref name=guardian /> In Central Asia there are ''plov'', ''pulao'' on the Indian subcontinent, and variations from [[Turkmen cuisine|Turkmenistan]] and [[Turkish cuisine|Turkey]]. Some include different combinations of meats, fruits or vegetables, while others are simple and served plain.<ref name=guardian /> [[Central Asian cuisine|Central Asian]], [[South Asian cuisine]], Turkish cuisine, [[Iranian cuisine|Iranian]] and [[Caribbean cuisine]] are some with distinctive styles of making pilaf.<ref name=perry>{{cite web|last=Perry|first=Charles|title=Rice Pilaf: Ingredients, Texture Varies|url=https://www.sun-sentinel.com/news/fl-xpm-1994-04-28-9404250390-story.html|work=Sun Sentinel|date=1992-04-28|access-date=2019-02-13 |archive-date=2019-02-13 |archive-url=https://web.archive.org/web/20190213124108/https://www.sun-sentinel.com/news/fl-xpm-1994-04-28-9404250390-story.html|url-status=live}}</ref>

=== Afghanistan ===
[[File:Bukhari Meal - Pilaf.jpg|thumb|Bukhari (pilaf) meal in Saudi Arabia]]

In [[Afghan cuisine]], ''[[Kabuli palaw]]'' (Persian : کابلی پلو) is made by cooking [[basmati]] with mutton, lamb, beef or chicken, and oil. Kabuli palaw is cooked in large shallow and thick dishes. Fried sliced [[carrot]]s and [[raisin]]s are added. Chopped nuts like [[pistachio]]s, [[walnut]]s, or [[almond]]s may be added as well. The meat is covered by the rice or buried in the middle of the dish. Kabuli palaw rice with carrots and raisins is very popular in [[Saudi Arabia]], where it is known as ''roz Bukhari'' (Arabic: رز بخاري), meaning '[[Emirate of Bukhara|Bukhara]]n rice'.

=== Albania ===

In [[Albanian cuisine]], pilaf is a very common dish.<ref name="RiceConsumptionInEurope">{{cite web|url=https://landgeist.com/2022/06/25/rice-consumption-in-europe/|title=Rice consumption in Europe|website=landgeist.com}}</ref><ref>
{{cite web |url=https://www.myalbanianfood.com/recipe/albanian-chicken-pilaf-pule-me-oriz/ |title=Albanian Chicken Pilaf (Pule me Oriz) |website=My Albanian Food |quote=In Albania you will find a lot of rice dishes and in almost every case served as a meal rather than a side. Albanian Baked Lamb and Rice with Yogurt (Tavë Kosi) is one of the most traditional and popular dishes or, fruits and spices are added to make the rice into a pudding known as Kabuni. |access-date=17 February 2025}}</ref> It is typically accompanied by yogurt and eaten with bean stew, meat soup or baked meats such as chicken and lamb. Medium-long grain rice is used, and it is cooked plainly with butter, resulting in a soft yet non-sticky texture.

There are various rice dishes in Albania, which are all commonly referred to as pilaf.

Albania ranks among the top three countries in Europe for rice consumption.<ref name="RiceConsumptionInEurope" />

===Armenia===
[[File:Chou farci-Arménie.jpg|thumb|Armenian [[cabbage roll]] stuffed with chickpeas and bulgur pilaf]]
Armenians use a lot of ''[[bulgur]]'' ("cracked wheat") in their pilaf dishes.<ref>{{Cite book| publisher = Oxford University Press| isbn = 978-0-19-280681-9| last = Davidson| first = Alan| editor1-first = Tom| editor1-last = Jaine| title = The Oxford Companion to Food| access-date = 2018-07-16| date = 2006| url = http://www.oxfordreference.com/view/10.1093/acref/9780192806819.001.0001/acref-9780192806819| doi = 10.1093/acref/9780192806819.001.0001| archive-date = 2018-06-03 | archive-url = https://web.archive.org/web/20180603175749/http://www.oxfordreference.com/view/10.1093/acref/9780192806819.001.0001/acref-9780192806819| url-status = live}}</ref> Armenian recipes may combine [[vermicelli]] or [[orzo]] with rice cooked in stock seasoned with mint, parsley and allspice.<ref>{{cite news |title=Recipe for Armenian-style rice pilaf with vermicelli, peas, and herbs |url=https://www.bostonglobe.com/lifestyle/food-dining/2014/01/14/recipe-for-armenian-style-rice-pilaf-with-vermicelli-peas-and-herbs/Wcm7hyz9ChB530Viay5LeO/story.html |newspaper=Boston Globe |date=2014-01-14 |access-date=2019-02-13  |archive-date=2019-02-14  |archive-url=https://web.archive.org/web/20190214174258/https://www.bostonglobe.com/lifestyle/food-dining/2014/01/14/recipe-for-armenian-style-rice-pilaf-with-vermicelli-peas-and-herbs/Wcm7hyz9ChB530Viay5LeO/story.html |url-status=live }}</ref> One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock with [[raisins]], [[almonds]] and allspice.<ref>{{cite news|title=Armenian Rice Pilaf With Raisins and Almonds|url=https://cooking.nytimes.com/recipes/1016976-armenian-rice-pilaf-with-raisins-and-almonds|work=[[The New York Times]]|access-date=2019-02-13 |archive-date=2019-02-14 |archive-url=https://web.archive.org/web/20190214061747/https://cooking.nytimes.com/recipes/1016976-armenian-rice-pilaf-with-raisins-and-almonds|url-status=live}}</ref>

Armenian kinds of rice are discussed by Rose Baboian in her cookbook from 1964 which includes recipes for different pilafs, most rooted in her birthplace of [[Antep]] in Turkey.<ref name=":0" /> Baboian recommends that the noodles be stir-fried first in chicken fat before being added to the pilaf. Another Armenian cookbook written by Vağinag Pürad recommends to render poultry fat in the oven with red pepper until the fat mixture turns a red color before using the strained fat to prepare pilaf.<ref name=":0">{{Cite book |last=Baboian |first=Rose |url=https://books.google.com/books?id=zBhcGQAACAAJ |title=Rose Baboian's Armenian-American Cook Book |date=1964 |publisher= |language=en |access-date=2023-05-01  |archive-date=2023-08-27  |archive-url=https://web.archive.org/web/20230827182811/https://books.google.com/books?id=zBhcGQAACAAJ |url-status=live }}</ref>

''Lapa'' is an Armenian word with several meanings one of which is a "watery boiled rice, thick rice soup, mush" and ''lepe'' which refers to various rice dishes differing by region.<ref>{{Cite book| publisher = Otto Harrassowitz Verlag| isbn = 978-3-447-03640-5|author1-link=Robert Dankoff | last = Dankoff| first = Robert| title = Armenian Loanwords in Turkish| date = 1995 |page=53}}</ref> Antranig Azhderian describes Armenian pilaf as a "dish resembling porridge".<ref>{{Cite book| publisher = Mershon Company| last = Azhderian| first = Antranig| title = The Turk and the Land of Haig; Or, Turkey and Armenia: Descriptive, Historical, and Picturesque| date = 1898 |pages=171–172}}</ref>

=== Azerbaijan ===
Azerbaijani cuisine includes more than 40 different plov recipes.<ref name=kukhnya>[/ ''Азербайджанская кухня''] {{webarchive|url=https://web.archive.org/web/20090216024404/http://azeri.ru/az/cuisine/azerbaydjanskaya_kuhnya |date=2009-02-16 }}, (''Azerbaijani Cuisine'', Ishyg Publ. House, Baku {{in lang|ru}})</ref> One of the most reputed dishes is plov from saffron-covered rice, served with various herbs and greens, a combination distinctive from Uzbek plovs. Traditional Azerbaijani plov consists of three distinct components, served simultaneously but on separate platters: rice (warm, never hot), ''gara'' (fried beef or chicken pieces with onion, chestnut and dried fruits prepared as an accompaniment to rice), and aromatic herbs. Gara is put on the rice when eating plov, but it is never mixed with rice and the other components. Pilaf is usually called aş in Azerbaijani cuisine.<ref name=mamedov>[http://restaurant.dsnews.ua/art18684.html Interview with Jabar Mamedov] {{webarchive|url=https://web.archive.org/web/20081221125707/http://restaurant.dsnews.ua/art18684.html |date=2008-12-21 }}, Head Chef at the "Shirvan Shah" Azerbaijani restaurant in Kyiv, 31 January 2005.</ref>
<gallery class="center" widths="180px" heights="145px" caption="Rice pilaf examples from Azerbaijan">
File:Aş və salat.JPG|[[Azerbaijani cuisine|Azerbaijani]] plov with ''qazmaq'' (the same as Persian ''[[tahdig]]''), served with [[choban salad]]
File:Shah-plow azerbaijani.JPG|[[Azerbaijani cuisine|Azerbaijani]] shah-pilaf
</gallery>

=== Bangladesh ===
{{see also|Bengali Cuisine|Bangladeshi cuisine}}
[[File:Jarda_Pulao_(23411150413).jpg|thumb|right|[[Bengali cuisine|Bengali style]] Mishti Polao (sweet pilaf). Often known as "''Bashonti Polao''"]]
In [[Bangladesh]], ''pulao'' ({{lang|bn|পোলাও}}), ''fulao'', or ''holao'', is a popular ceremonial dish cooked only with aromatic rice. Bangladesh cultivates many varieties of aromatic rice which can be found only in this country and some surrounding Indian states with predominantly Bengali populations. Historically, there were many varieties of aromatic rice. These included short grained rice with buttery and other fragrances depending on the variety. Over a long span of time many recipes were lost and then reinvented.

Since the 1970s in Bangladesh ''pulao'' has referred to aromatic rice ({{lang|bn|বাসন্তী পোলাও}}) ''"Bashonti polao"'', first fried either in oil or clarified butter with onions, fresh ginger and whole aromatic spices such as cardamom, cinnamon, black pepper and more depending on each household and region. This is then cooked in stock or water, first boiled and then steamed. It is finished off with a bit more clarified butter, and fragrant essences such as rose water or kewra water. For presentation, beresta (fried onions) are sprinkled on top. Chicken ''pulao'', (''morog pulao''), is a traditional ceremonial dish among the Bangladeshi Muslim community. There are several different types of ''morog pulao'' found only in particular regions or communities.

In Sylhet and Chittagong, a popular ceremonial dish called ''[[akhni]] pulao''. ''Aqni'' being the rich stock in which mutton is cooked and then used to cook the rice. Another very spicy ''biryani'' dish very popular and unique to Bangladesh is called ''tehari''. It is very different in taste to the ''teharis'' found in some parts of neighboring India. They are most popularly eaten with beef and ''chevon'' (goat meat) but are also paired with chicken.<ref name="Long2015">{{cite book |last1=Long |first1=Lucy M. |title=Ethnic American Food Today: A Cultural Encyclopedia |year=2015 |publisher=Rowman & Littlefield |isbn=978-1-4422-2731-6 |page=52 |url=https://books.google.com/books?id=DBzYCQAAQBAJ&pg=PA52 |access-date=2022-07-22  |archive-date=2022-07-22  |archive-url=https://web.archive.org/web/20220722200740/https://books.google.com/books?id=DBzYCQAAQBAJ&pg=PA52 |url-status=live }}</ref> Young small potatoes, mustard oil (which is alternated with clarified butter or oil depending on individual taste), and a unique spice blend found in ''teharis'' distinguish them from other meat ''pulaos''. The most famous ''tehari'' in the capital city of [[Dhaka]] is called ''[[Hajir biryani]]''. Although here the name ''biryani'' is a misnomer, in usage among the urban young population it differentiates the popular dish mutton ''biryanis'' (goat meat).

=== Brazil ===
A significantly modified version of the recipe, often seen as influenced by what is called {{lang|pt|arroz pilau}} there, is known in [[Brazilian cuisine|Brazil]] as {{lang|pt|arroz de frango desfiado}} or {{lang|pt|risoto de frango}} ({{IPA|pt|ɐˈʁoz dʒi ˈfɾɐ̃ɡu dʒisfiˈadu|lang}}, "shredded chicken rice"; {{IPA|pt|ʁiˈzotu|}}, "chicken [[risotto]]"). Rice lightly [[Sofrito|fried]] (and optionally seasoned), salted and cooked until soft (but neither soupy nor sticky) in either water or chicken stock is added to chicken stock, onions and sometimes cubed bell peppers (cooked in the stock), shredded chicken breast, green peas, tomato sauce, [[soy sauce|shoyu]], and optionally vegetables (e.g. canned sweet corn, cooked carrot cubes, courgette cubes, [[broccolini]] flowers, chopped broccoli or broccolini stalks or leaves fried in garlic seasoning) or herbs (e.g., mint, like in {{lang|pt|[[Canja de galinha|canja]]}}) to form a distantly [[risotto]]-like dish – but it is generally fluffy (depending on the texture of the rice being added), as generally, once all ingredients are mixed, it is not left to cook longer than five minutes. In the case shredded chicken breast is not added, with the rice being instead served alongside chicken and {{lang|fr|sauce suprême}}, it is known as {{lang|pt|arroz suprême de frango}} ({{IPA|pt|ɐˈʁos suˈpɾẽm(i) dʒi ˈfɾɐ̃ɡu|lang}}, "chicken [[supreme (cookery)|supreme]] rice").

=== Caribbean ===
{{see also|Caribbean cuisine}}
[[File:LiviesFamilyFunDay2018SaltfishAndCallaloo.jpg|thumb|Caribbean-style ''pelau'' with [[saltfish]] and [[callaloo]]]]

In the [[Eastern Caribbean]] and other Caribbean territories there are variations of ''[[pelau]]'' which include a wide range of ingredients such as [[pigeon pea]]s, [[Pea|green peas]], [[green bean]]s, corn, carrots, pumpkin, and meat such as beef or chicken, or cured pig tail.  The seasoned meat is usually cooked in a stew, with the rice and other vegetables added afterwards. Coconut milk and spices are also key additions in some islands.

[[Trinidad]] is recognized for its ''pelau'', a layered rice with meats and vegetables. It is a mix of traditional [[African cuisine]] and "New World" ingredients like [[ketchup]]. The process of browning the meat (usually chicken, but also stew beef or lamb) in [[sugar]] is an African technique.<ref name=ganeshram>{{cite book|last=Ganeshram|first=Ramin|title=Sweet Hands: Island Cooking from Trinidad & Tobago|url=https://books.google.com/books?id=zNA8RWWB3gwC|publisher=Hippocrene Books|isbn=9780781811255|date=2005-10-31}}</ref>

In [[Tobago]], ''pelau'' is commonly made with [[Crab meat|crab]].<ref name=ganeshram />

=== Central Asia ===
[[File:Plov Tashkent.jpg|thumb|right|Public cooking in [[Tashkent]]]]
[[File:Samarkand Zigir-pilaf.jpg|thumb|right|[[Samarkand]] pilaf cooked with linseed oil]]
[[Central Asian cuisine|Central Asian]], e.g. [[Uzbek cuisine|Uzbek]], [[Kyrgyz cuisine|Kyrgyz]] and [[Tajik cuisine|Tajik]] ({{langx|uz|Osh, Palov}}, {{langx|ky|Аш, палоо}}, {{langx|tg|Палов|italic = palav}}) Kazakh, Turkmen, Karakalpak ({{langx|kk|Палау, Palaw}}) or ''osh'' differs from other preparations in that rice is not steamed, but instead [[simmer]]ed in a rich [[stew]] of meat and vegetables called ''zirvak'' ([[wikt:зирвак|зирвак]]), until all the liquid is absorbed into the rice. A limited degree of steaming is commonly achieved by covering the pot. It is usually cooked in a ''[[Kazon (cookware)|kazon]]'' (or ''deghi'') over an open fire. The cooking tradition includes many regional and occasional variations.<ref name="StreetFood" /><ref name="uzbek palov">{{cite web| url=http://www.people-travels.com/uzbekistan-photo-gallery/uzbek-cuisine-photos.html| title=Uzbek Cuisine Photos: Palov| access-date=2013-05-23| archive-date=2014-01-04 | archive-url=https://web.archive.org/web/20140104212638/http://www.people-travels.com/uzbekistan-photo-gallery/uzbek-cuisine-photos.html| url-status=live}}</ref> Commonly, it is prepared with [[Lamb and mutton|lamb]] or [[beef]], browned in lamb fat or oil, and then stewed with fried [[onion]]s, [[garlic]] and carrots. [[Chicken (food)|Chicken]] palov is rare but found in traditional recipes originating in [[Bukhara]]. Some regional varieties use distinct types of oil to cook the meat. For example, [[Samarkand]]-style plov commonly uses ''zig'ir'' oil, a mix of melon seed, [[cottonseed oil|cottonseed]], [[sesame seed]], and [[linseed oil|flaxseed]] oils. Plov is usually simply spiced with salt, [[black pepper|peppercorns]], and [[cumin]], but [[coriander]], [[Barberry|barberries]], [[Peppercorn|red pepper]], or [[Pot marigold|marigold]] may be added according to regional variation or the chef's preference. Heads of garlic and chickpeas are sometimes buried into the rice during cooking. Sweet variations with dried [[apricot]]s, [[cranberry|cranberries]] and raisins are prepared on special occasions.<ref>{{Cite web |title=chef.rustam - Central Asian, e.g. Tajik and Uzbek (Tajik:... |url=https://www.facebook.com/111350780491947/photos/a.122699232690435/133611988265826/?type=3 |access-date=2022-05-15 |website=www.facebook.com |language=en}}</ref>

Although often prepared at home, plov is made on special occasions by an ''oshpaz'' or ''ashpoz'' (osh/ash master chef), who cooks it over an open flame, sometimes serving up to 1,000 people from a single cauldron on holidays or occasions such as weddings. ''Oshi nahor'', or "morning palov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration.<ref>{{Cite web|title=Perfect Plov Recipe|url=https://nargiscafe.com/perfect_plov_recipe/|website=nargiscafe.com|access-date=2020-05-24|archive-date=2021-02-27 |archive-url=https://web.archive.org/web/20210227060432/https://nargiscafe.com/perfect_plov_recipe/|url-status=live}}</ref>

Uzbek-style plov is found in the post-[[Soviet cuisine|Soviet]] countries and [[Xinjiang|Xinjiang Uyghur Autonomous Region]] of China. In Xinjiang, where the dish is known as polu, it is often served with pickled vegetables, including carrots, onion and tomato.<ref>{{Cite web |last= |last2= |title=Going to Xinjiang? Here's What You'll Eat |url=https://www.tripsavvy.com/introduction-foods-of-xinjiang-province-3955772 |access-date=2022-05-15 |website=TripSavvy |language=en |archive-date=2022-07-03  |archive-url=https://web.archive.org/web/20220703154746/https://www.tripsavvy.com/introduction-foods-of-xinjiang-province-3955772 |url-status=live }}</ref>
<gallery class="center" widths="180px" heights="145px" caption="Rice pilaf examples from Central Asia">
File:Plov122.jpg|[[Uzbek cuisine|Uzbek]] plov being prepared in a ''[[Kazon (cookware)|kazon]]'' in a Tashkent home
File:Oshi palov tajik.jpg|Osh palov, a staple dish in [[Uzbek cuisine|Uzbek]], [[Tajik cuisine|Tajik]], and [[Bukharan Jews#Cuisine|Bukharan Jewish]] cuisine
File:Polu.jpg|[[Uyghur cuisine|Uyghur]] ''polu''
File:Tajik plov.jpg|[[Tajik cuisine|Tajik]] ''oshpaz''
</gallery>

=== Greece ===
[[File:Greek foods.jpg|thumb|A Greek meal with rice pilaf (bottom right)]]
In [[Greek cuisine]], ''piláfi'' (πιλάφι) is fluffy and soft, but neither soupy nor sticky, rice that has been boiled in a meat stock or [[Bouillon cube|bouillon broth]]. In Northern Greece, it is considered improper to prepare ''piláfi'' on a stovetop; the pot is properly placed in the oven.{{citation needed|date=March 2022}} ''Gamopílafo'' ("wedding pilaf") is the prized pilaf served traditionally at weddings and major celebrations in [[Crete]]: rice is boiled in lamb or goat broth, then finished with [[lemon]] juice. Although it bears the name, ''Gamopílafo'' is not a pilaf but rather a kind of [[risotto]], with a creamy and not fluffy texture.

=== India ===
''Pulao'' is usually a mixture of either [[lentil]]s or vegetables, mainly including [[pea]]s, [[potato]]es, [[green bean]]s, carrots or meat, mainly chicken, fish, lamb, goat, pork or prawn with rice. A typical [[Bengali cuisine|Bengali]] style pulao is prepared using vegetarian ingredients like [[Long-grain rice|Long grain rice]] or [[aromatic rice]], [[cashewnut]], [[raisin]], [[saffron]], [[ghee]] and various spices like [[nutmeg]], [[bay leaf]], [[cinnamon]], [[cardamom]], [[cumin]], [[clove]] and [[Mace (spice)|mace]]. There are also a few very elaborate ''pulaos'' with Persian names like ''hazar pasand'' ("a thousand delights").{{sfn|Davidson|2014|p=}} It is usually served on special occasions and weddings, though it is not uncommon to eat it for a regular lunch or dinner meal. It is considered very high in [[food energy]] and [[fat]]. A pulao is often complemented with either spiced yogurt or ''[[raita]]''.
<gallery class="center" widths="180px" heights="145px" mode="packed" caption="Rice pilaf examples from India">
File:Bengali Peas Pulao with Mutton Masala - Traditional Bengali Style.jpg|''Pulao Mutton'', from [[West Bengal, India]]
File:Kashmiri pulao (cropped).JPG|[[Kashmiri cuisine|Kashmiri]] pulao with nuts and fruit
File:Matar Pulao, boondi raita, dry roasted-papad.JPG|Matar pulao with peas served with [[boondi]] raita and [[papadum]]
File:Kesar Pulao and Dim Kosha.jpg|Saffron pulao served alongside eggs in gravy
</gallery>

=== Iran ===
[[File:Loobia Polo.jpg|thumb|right|''Lubia polo'', 'rice with green beans' in Iran]]
[[Persian cuisine|Persian]] culinary terms referring to [[rice]] preparation are numerous and have found their way into the neighbouring languages: ''polow'' (rice cooked in broth while the grains remain separate, straining the half cooked rice before adding the broth and then "brewing"), ''chelow'' (white rice with separate grains), ''[[kateh]]'' (sticky rice) and ''[[tahchin]]'' (slow cooked rice, vegetables, and meat cooked in a specially designed dish). There are also varieties of different rice dishes with vegetables and herbs which are very popular among Iranians.

There are four primary methods of cooking rice in Iran:
* ''Chelow'': rice that is carefully prepared through soaking and [[parboiling]], at which point the water is drained and the rice is steamed. This method results in an exceptionally fluffy rice with the grains separated and not sticky; it also results in a golden rice crust at the bottom of the pot called ''[[tahdig]]'' (literally "bottom of the pot").
* ''Polow'': rice that is cooked exactly the same as ''chelo'', with the exception that after draining the rice, other ingredients are layered with the rice, and they are then steamed together.
* ''Kateh'': rice that is boiled until the water is absorbed. This is the traditional dish of Northern Iran.
* ''Damy'': cooked almost the same as ''kateh'', except that the heat is reduced just before boiling and a towel is placed between the lid and the pot to prevent steam from escaping. ''Damy'' literally means "simmered".

=== Japan ===
Japanese style Pilaf(ピラフ) is commonly eaten with Japanese school lunch, or kyushoku(給食).  The most common pilaf enjoyed with Japanese school lunch is a corn pilaf.

=== Kenya ===
In [[Kenya]] pilau is mostly eaten in coastal regions. The spices are similar to Indian varieties. Potatoes are typically added to the masala and the dish can be eaten with meat, fish or meatless. It is often served with a side of tomato salsa and banana.

=== Pakistan ===
[[File:Zafrani Pulao.jpg|thumb|upright|left|Zafrani chicken pulao, Karachi, Pakistan]]
[[File:Cholistani Camel Meat Pulao.JPG|thumb|right|Camel meat pulao, Pakistan]]
In [[Pakistan]], ''pulao'' ({{lang|ur|{{Nastaliq|پلاؤ}}}}), also romanized as ''{{lang|ur-latn|pulāv}}''''',''' is a popular dish made with fragrant [[basmati]] rice cooked in a seasoned meat or bone broth. Typically non-spicy, it features tender pieces of meat, such as chicken, lamb, or beef, though vegetarian variations are also popular. As with Afghan cuisine, ''[[Kabuli palaw|Kabuli pulav]]'' is a staple dish in Pakistan, especially in the western regions. This variation of pulav is often adorned with sliced carrots, almonds, and raisins fried in a sweet syrup, adding a unique touch of sweetness and texture to the dish.
[[Bannu|Bannu Beef Pulao]], also known as Bannu Gosht Pulao, is a traditional and popular variation of pulav recipe hailing from the [[Bannu District|Bannu district]] of the [[Khyber Pakhtunkhwa]] province in [[Pakistan]]. The dish is made with beef, basmati rice, and a blend of local spices, resulting in a flavor profile characteristic of the region. The beef is first cooked in a separate preparation known as [[Yahni|Beef Yakhni]], made using a combination of salt, ginger, garlic, onions, and garam masala. This broth enhances the flavor and ensures the meat is tender. The rice is then combined with the cooked beef, allowing the flavors to meld together. This delicacy is often served during special occasions and family dinners and is a [[Staple food|staple]] of the [[Pashtuns|Pashtun]] culinary tradition.<ref>{{Cite web |title=Home Bannu Beef Pulao Chuburji |url=https://www.bannubeefpulaoturabfoods.pk/chuburji/home |access-date=2023-01-22 |website=www.bannubeefpulaoturabfoods.pk |archive-date=2023-01-22  |archive-url=https://web.archive.org/web/20230122181708/https://www.bannubeefpulaoturabfoods.pk/chuburji/home |url-status=live }}</ref><ref>{{Cite web |title=Malang Jan Bannu Beef Pulao |url=http://niftyfoodz.com/recipe/malang-jan-bannu-beef-pulao |access-date=2023-01-22 |website=niftyfoodz.com |language=en |archive-date=2023-01-22  |archive-url=https://web.archive.org/web/20230122181719/https://niftyfoodz.com/recipe/malang-jan-bannu-beef-pulao |url-status=live }}</ref>

Pulao is popular in all parts of Pakistan, but the cooking style can vary slightly in other parts of the country. It is prepared by [[Sindhi people]] of Pakistan in their marriage ceremonies, condolence meetings, and other occasions.<ref>{{cite book|last1=Reejhsinghani|first1=Aroona|title=Essential Sindhi Cookbook|date=2004|publisher=Penguin Books India|isbn=9780143032014|page=237|url=https://books.google.com/books?id=ym9IWIZELc8C&q=Sindhi+Pulao&pg=PA237|access-date=22 August 2015|archive-date=2023-04-15 |archive-url=https://web.archive.org/web/20230415083259/https://books.google.com/books?id=ym9IWIZELc8C&q=Sindhi+Pulao&pg=PA237|url-status=live}}</ref><ref>{{cite book|last1=Reejhsinghani|first1=Aroona|title=The Sindhi Kitchen|url=https://books.google.com/books?id=1HAYAgAAQBAJ&q=Sindhi+Pulao&pg=PT175|access-date=22 August 2015|isbn=9789383260171|date=2013-07-25|publisher=Westland }}</ref>

===Romania===
Romanian style ''pilaf'' is often more watery in consistency, more akin to [[congee]], and uses chicken breast meat along with chopped red peppers, onion, and carrot.

===Levant===
Traditional Levantine cooking includes a variety of Pilaf known as "[[Maqlubeh]]", known across the countries of the Eastern Mediterranean. The rice pilaf which is traditionally cooked with meat, eggplant, tomatoes, potatoes, and cauliflower also has a fish variety known as "Sayyadiyeh", or the Fishermen's Dish.

===Turkey===
[[File:Pilav.JPG|thumb|right|Typical Turkish pilav. Rice with [[orzo (pasta)|orzo]].]]
Historically, mutton stock was the most common cooking liquid for Turkish pilafs.

Turkish cuisine contains many different pilaf types. Some of these variations are ''pirinç'' (rice) pilaf, ''[[bulgur]]'' pilaf, and ''arpa şehriye'' ([[orzo]]) pilaf. Using mainly these three types, Turkish people make many dishes such as ''[[perdeli pilav]]'', and ''etli pilav'' (rice cooked with cubed beef). Unlike Chinese rice, if Turkish rice is sticky, it is considered unsuccessful. To make the best rice according to Turkish people, one must rinse the rice, cook in butter, then add the water and let it sit until it soaks all the water. This results in a pilaf that is not sticky and every single rice grain falls off of the spoon separately.

===Baltics===
Lithuanian pilaf is often referred to as ''plovas''. It tends to consist of rice and vegetables; depending on the region the vegetables can be tomatoes, carrots, cabbage, and/or mushrooms. It often contains chicken pieces or cut-up pieces of pork, usually the meat around the neck or the stomach; seasonings can be heavy or light, and some ''plovas'' might be made with rice that is very soft, unlike other variants.

Latvian pilaf is often referred to as ''plovs'' or ''plov''. It tends to contain the same ingredients as the Lithuanian ''plovas'' and can vary from county to county.

The Greek Orthodox [[Pontic Greeks|Pontian]] minority had their own methods of preparing pilav.<ref>{{cite web |title=Five Pontian recipes for Lent |url=https://www.pontosnews.gr/293024/syntages/pente-pontiakes-syntages-gia-to-sarak/ |work=Pontos News |language=Greek |date=March 2, 2014 |access-date=2021-04-10  |archive-date=2023-03-07  |archive-url=https://web.archive.org/web/20230307095019/https://www.pontosnews.gr/293024/syntages/pente-pontiakes-syntages-gia-to-sarak/ |url-status=live }}</ref><ref>{{cite journal |last1=Voutira |first1=Eftihia |title=Genealogies across the cold war divide: The case of the Pontic Greeks from the former Soviet Union and their 'affinal repatriation' |journal=Ethnography |date=2020 |url=https://www.academia.edu/44724165 |volume=21 |issue=3 |page=360 |doi=10.1177/1466138120939589 |s2cid=221040916 |access-date=2021-04-10  |archive-date=2022-09-06  |archive-url=https://web.archive.org/web/20220906054108/https://www.academia.edu/44724165 |url-status=live }}</ref><ref>{{cite web |title=Sinope Pilaf |work=Pontos News |language=Greek |date=October 7, 2012 |url=https://www.pontosnews.gr/260394/syntages/pilafi-sinopis/ |access-date=2021-04-10  |archive-date=2023-03-07  |archive-url=https://web.archive.org/web/20230307095029/https://www.pontosnews.gr/260394/syntages/pilafi-sinopis/ |url-status=live }}</ref> Pontians along the Black Sea coast might make pilav with anchovies (called {{lang|pnt|hapsipilavon}}) or mussels (called {{lang|pnt|mythopilavon}}).<ref>{{cite web |title=Mythopilavon: the Pontian mussel pilav |work=Pontos News |language=Greek |date=February 15, 2013 |url=https://www.pontosnews.gr/272040/syntages/mythopilavon-to-pontiako-mydopilafo/ |access-date=2021-04-10  |archive-date=2023-03-07  |archive-url=https://web.archive.org/web/20230307095028/https://www.pontosnews.gr/272040/syntages/mythopilavon-to-pontiako-mydopilafo/ |url-status=live }}</ref><ref>{{cite web |title=Hapsipilavon, the Pontian pilaf with fish |work=Pontos News |language=Greek |date=February 19, 2021 |url=https://www.pontosnews.gr/640286/syntages/chapsopilavon-pontiako-pilafi-ta-psaria/ |access-date=2021-04-10  |archive-date=2023-03-07  |archive-url=https://web.archive.org/web/20230307095028/https://www.pontosnews.gr/640286/syntages/chapsopilavon-pontiako-pilafi-ta-psaria/ |url-status=live }}</ref> Other varieties of Pontian pilav could include chicken,<ref>{{cite web |last1=Charmei |first1=Amber |title=Homecoming, Greek-Style |work=Greece Is |date=2018 |url=https://www.greece-is.com/article/homecoming-greek-style/ |access-date=2021-04-10  |archive-date=2021-04-10  |archive-url=https://web.archive.org/web/20210410032246/https://www.greece-is.com/article/homecoming-greek-style/ |url-status=live }}</ref> lamb, and vegetables. Typical seasonings are anise, dill, parsley, salt, pepper, and saffron. Some Pontians cooked pine nuts, peanuts, or almonds into their pilav. While pilav was usually made from rice, it could also be made with buckwheat.<ref>{{cite web |author1=Aglaia Kremezi |title=Greece Culinary Travel with Aglaia Kremezi |website=Epicurious |url=https://www.epicurious.com/archive/diningtravel/culinarytravel/greecemacedoniathrace |access-date=2021-04-10  |archive-date=2021-04-10  |archive-url=https://web.archive.org/web/20210410032236/https://www.epicurious.com/archive/diningtravel/culinarytravel/greecemacedoniathrace |url-status=live }}</ref>

===Crimea===

Traditional [[Crimean Tatar cuisine|Crimean Tatar pilyav]] (pilâv) is prepared from rice; meat, onions, or raisins can be added.<ref>{{Citation |title=Qırımtatar yemekleri: Пиляв | date=5 January 2023 |url=https://www.youtube.com/watch?v=eCGsCLwQvVI |access-date=2024-02-10 |language=en}}</ref><ref>{{Citation |title=Готовим къыймалы пиляв | date=20 August 2016 |url=https://www.youtube.com/watch?v=aVhfMlxnzfs |access-date=2024-02-10 |language=en}}</ref>