Theme: My top-three foods My top one foods Plov

Theme: My top-three foods

My top one foods Plov

This dish is one of the very ancient dishes, the moment of its origin and its place of origin is considered difficult to determine. According to some sources, the method of preparation of pilaf was established in the II—III centuries BC on the peninsula of the ancient Near East, Central Asia and India. It was at that time that the work of rice cultivation in Asia began to develop. Long before that, rice cultivation in ancient China and Japan reached its peak of development, but since their method of rice preparation differs sharply from the method of making pilaf, researchers and scientists point out exactly the Middle East, Central Asia and the Indian peninsula as the ancient homeland of pilaf. In ancient times, the method of boiling and steaming rice began on the Indian peninsula. Then in the land of the ancient Persians began to add meat and other ingredients to it. Scientists know that in this way pilaf came to the world.
One of the most striking manifestations of ancient Arabic and Persian literature, in the work of a thousand and One Nights, and in the hands of the IX—X centuries, it was reported about the festive dish of pilaf. For example, some of them were called pilaf — pilaf, pilaf. According to the researchers, after appearing in the Middle East and achieving a certain development, this dish has achieved more and more development in Central Asia, and the method of cooking pilaf and the ingredients used by these peoples have contributed greatly to the appearance of pilaf in the current period.

Currently, pilaf is a very popular and tasty dish in Central Asia, the Caucasus, the Middle East and Turkey. In addition to this country and countries, in some areas of Eastern Europe and the Balkan Peninsula, various types of pilaf are prepared and consumed in love.

The first information about palov in western Europe reached the end of the XVII century. The French ambassadors who were sent to Turkey gave very good information to their compatriots and the King about the pilaf after they returned to their homeland. After that, they forgot about this dish in Western Europe, and only in the XIX century the pilaf recipe was brought back to Europe by the builders of the Suez Canal.
So far, palov has been distributed in almost all cities of Europe, Russia, the United States and Canada. From the simple snack bar, which the reporters prepare, pilaf is also prepared in the restaurants of national cuisine.


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