General information
Pilaf is a dish based on rice, meat, vegetables, and spices, known in dozens of countries. It is cooked in Central Asia, the Caucasus, Turkey, Iran, India, and even some European countries. Each culture has its own version: in Uzbekistan, it is a dense and hearty dish with carrots and lamb; in Azerbaijan, saffron pilaf with dried fruits; in Turkey, pilav; in India, spicy biryani. Pilaf is often prepared for holidays, weddings, religious events, and family celebrations.

History and cultural significance
The history of pilaf spans more than a thousand years. The first mentions are found in the works of Avicenna, who described it as nutritious and beneficial. Legends link pilaf to the armies of great conquerors who needed a hearty and easy-to-cook dish for large troops. Pilaf became a symbol of hospitality: in Uzbekistan, it is served to every guest; in Tajikistan, it is cooked on Fridays; in Azerbaijan, it is decorated for wedding tables. In 2016, Uzbek and Tajik pilaf were included in the UNESCO Intangible Cultural Heritage list.

Facts and figures
There are more than 200 varieties of pilaf in the world. Uzbekistan has about 60 regional recipes. In Samarkand, an annual pilaf festival features cauldrons weighing over 500 kilograms. In Azerbaijan, varieties such as shah pilaf, fisinjan pilaf, and sabzi pilaf are famous. In India, biryani can contain up to 20 types of spices.

Countries and differences in pilaf
Uzbekistan – classic Uzbek pilaf with carrots, lamb, cumin, and garlic, cooked in a large cauldron over an open fire.
Tajikistan – richer and fattier in taste, often with chickpeas and raisins, served on large communal platters.
Azerbaijan – saffron rice, meat, and dried fruits cooked separately and combined before serving; popular for festive occasions.
Turkey – pilav made with rice or bulgur, often with chicken or lamb, served as a side or main dish.
Iran – chelo and polo, where rice is steamed, often with saffron, barberries, and pistachios.
India – biryani with a wide range of spices, sometimes with yogurt, chicken, lamb, or fish, often sealed with dough to trap aromas.
Afghanistan – kabuli pulao with carrots, raisins, and almonds, offering a sweet-spicy flavor.
Kazakhstan and Kyrgyzstan – pilaf with beef or horse meat, sometimes with pumpkin.
Pakistan – biryani and pulao with a spicier profile, often with chili and rich sauces.

Related stories
In Tashkent, there is a Pilaf Center where thousands of portions are cooked daily for locals and tourists. In Baku’s old city, restaurants serve pilaf in copper cauldrons with saffron rice. In Hyderabad, India, biryani has become a symbol of the city, and tourists come specifically to try it in historic restaurants.

Tourist places related to pilaf
Tashkent Pilaf Center – a place to see the cooking process in huge cauldrons and try different types of the dish.
Samarkand Pilaf Festival – an annual event bringing together chefs from different countries.
Baku Old City – restaurants with traditional Azerbaijani pilaf served in copper cauldrons.
Istanbul markets – street pilav with chicken, popular among tourists.
Hyderabad, India – restaurants with centuries-old biryani recipes.