This recipe is a bit different from what I usually cook, and I indeed am stepping out of my comfort zone! I’ll be honest – I don’t like coconuts, and this is quite the only way I actually enjoy them – when it’s coconut cream and it’s used in a sauce or a caramel.
Now this quick dish goes wonderful with steamed rice, fried rice or even pasta sauce!
Despite its simplicity, this dish has a history of thousands of years. Pilaf, or palov, osh-palov, biryani, pulão… It has known countless variations in India, Balkan, Caucasian, central and south Asian countries, and it’s basis is rice, cooked in a seasoned broth. The usual meat of choice is lamb, but here’s a version of the same dish, but with chicken.
Pilaf is a dish very widely popular in Middle East, mid-Asia, India… There are hundreds of versions, recipes and even names for this dish, but its essence stays the same – it is rice cooked with vegetables, spices and meat. Here’s my take on it, as I learned from a friend coming from the city of Fergana, in Uzbekistan.