South and Central Asia↗Afghanistan — Qabili palaw
Qabili palaw is recognisable by carrot strips and raisins spread over long-grain rice. The meat base gives the rice depth of flavour, while the topping adds sweetness and tenderness.
Palov at tables around the world.
Palov, plov, pilav and pulao: take a closer look at local flavours and traditions.
South and Central Asia↗
West Asia↗Iran — Kalam polo
Shiraz-style kalam polo stands out for its herbs and kohlrabi mixed with rice. Tarragon, dill, basil and leeks form its aromatic vegetable component.
South Asia↗India — Pulao
Himachal Pradesh's tudkiya bhath is a pulao made with rice, lentils and potatoes. Onions, tomatoes, garlic and yoghurt enrich its flavour base.
East Africa↗Kenya — Pilau
Kenyan coastal pilau is known for its combination of rice and spices. Beef versions bring meat, onions and flavourful cooking liquid together with the rice.
Caucasus↗Azerbaijan — Plov
For suzme plov, the rice is first partially boiled and drained, then finished with fat in a covered pot. Saffron creates patches of yellow among the white grains.
Central Asia↗Uzbekistan — Palov
Loved ones gather around a platter of palov. In Uzbekistan it is both an everyday dish and part of hospitality and ceremonies.
South Asia↗Pakistan — Pulao
In yakhni pulao, meat stock is the rice's main source of flavour. Cooking in this liquid carries the aroma into the grains themselves, rather than leaving it only in the meat on top.
Central Asia↗Kazakhstan — Palov
Palov has its place among Shymkent's diverse food traditions. Rice, carrots and meat on one platter recall the connections with neighbouring Central Asian cuisines.
Central Asia↗Tajikistan — Oshi palav
Tajikistan's oshi palav is made with rice, meat, vegetables and spices, and has a place in family meals, hospitality and ceremonies alike. Its value extends beyond the finished platter: cooking together and sharing a table are also part of the tradition.
Anatolia↗Türkiye — Pilav
Tavuklu pilav is cooked rice topped with tender shredded chicken. In chickpea versions, the pulses among the rice add texture.
Arabian Peninsula↗Oman — Qabooli
Omani qabooli combines rice with lamb or beef, raisins and nuts. The meat base, dried fruit's sweetness and the texture of nuts offer different sensations on one platter.