Persian Pilaf / Persisk Pilaf

An exotic rice dish found in “Ris og Pasta” in the “Menu –
International Madleksikon” series publisert by Lademann i 1978

Persian Pilaf / Persisk Pilaf

Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden colour by first being sauteed lightly in oil before the addition of broth. Cooked onion, other vegetables, as well as a mix of spices, may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruit.

Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American, and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Balochi, Bangladeshi, Bukharan Jewish, Cretan, Indian, Iranian, Kazakh, Kurdish, Kyrgyz, Pakistani, Swahili (Kenyan, Tanzanian-Zanzibari), Tajik, Turkish, Uyghur, and Uzbek cuisines.

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Crab with Rice and Almonds / Krabbe med Ris og Mandler

A recipe from “Gryteretter” (Casseroles)
by Jennie Reekie published in 1977

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What is it with people in the western world. Even on this obviously Eastern inspired dish we are suggested to both drizzle it with chopped parsley and garnish it with parsley sprigs. There are a whole world of herbs out there, lovely herbs, tasty herbs, exiting herbs, so why this dull, boring, trite parsley. I simply can’t understand it. The rest of the recipe is very nice though – Ted 😉

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