A prolific dish consisting of rice cooked in seasoned broth and often enhanced with vegetables and spices, pilaf has likely appeared on a plate near you… but where did it come from?

Pilaf has been around for a long time. It originated in the Middle East and is believed to have been served to Alexander the Great in Iran, whose army then brought it back to Macedonia and it spread through Greece and beyond. Similar takes on this flavorful favorite have popped up in other cuisines around the globe, including Asian, East African, North Indian, Latin American and Caribbean.

How to Make Pilaf

The great thing about pilaf is that you can customize it to your taste with ingredients of your choice, even meats, fish and dried fruits. You can also experiment with different grains–don’t feel like rice is your only option. Depending how you make it, pilaf can be a complete healthy meal on its own!

While there are many variations on its cooking methods and composition, pilaf is generally made by sautéing rice in butter, then adding boiling stock to the rice and covering it tightly for 20 minutes or until the liquid is absorbed. If you’re adding vegetables, do so during the sautéing stage. You can add spices of your choice with the boiling stock.

Give it a Try!

If you’ve never tried pilaf before, it’s pretty simple to make. You can find endless delicious pilaf variations online, so go crazy and don’t be afraid to experiment!

You can also find inspiration by trying it in one of our good-for-you meals, like our Nine Grain Pilaf with steamed kale and broccoli and soy-glazed beef, or our vegetarian-friendly Whole Grain Pilaf with toasted almonds, steamed kale, artichokes and zucchini. Yum!