pilaff

Puláo ( "pilaff") of rice and meat, sheep or goat, the only provisions that poor Midian can afford, accompanied by onions and garlic, which are eaten like apples, washed down with bon ordinaire; followed by cheese when we have it, and ending with tea or coffee.

The Land of Midian — Volume 1 Richard Francis Burton 1855

[FN#618] Meats are rarely coloured in modern days; but Persian cooks are great adepts in staining rice for the "Puláo (which we call after its Turkish corruption" pilaff "): it sometimes appears in rainbow-colours, red, yellow and blue; and in India is covered with gold and silver leaf.

Arabian nights. English Anonymous 1855

Hasn't he been craving blood, or at least black pudding pilaff?

Observer Food Monthly Awards 2011 Best Food Personality: Hugh Fearnley-Whittingstall 2011

Sig Other muttered about the post and pointed out that when I asked for pilaff one xmas, he made it likewise when I wanted roulade, he made that.

Foodly discussions Jes 2008

The description for the Faisan a la creme was roasted pheasant served with a rich champagne cream sauce, grapes macerated with orange zest, a savoury rice pilaff and a croustade of duck pate with red currant jelly, based on Lasserre and La Tour d'Argent restaurants, in Paris.

French gourmet dinner: 5th & 6th courses Niki 2005

Roasted pheasant served with a rich champagne cream sauce, grapes macerated with orange zest, a savoury rice pilaff, and a croustade of duck pate with red currant jelly

Archive 2005-02-01 Niki 2005

The description for the Faisan a la creme was roasted pheasant served with a rich champagne cream sauce, grapes macerated with orange zest, a savoury rice pilaff and a croustade of duck pate with red currant jelly, based on Lasserre and La Tour d'Argent restaurants, in Paris.

Archive 2005-02-01 Niki 2005

Roasted pheasant served with a rich champagne cream sauce, grapes macerated with orange zest, a savoury rice pilaff, and a croustade of duck pate with red currant jelly

A Gourmet Dinner for Summer from the Great Restaurants of France Niki 2005

The Turks mix nuts with their pilaff of rice and the Armenians add nuts to their baalghoor, a dish prepared from wheat which has been cooked and dried.

Northern Nut Growers Association, report of the proceedings at the eighth annual meeting Stamford, Connecticut, September 5 and 6, 1917

The supper at the very best will consist of hot millet or barley cakes, and the savory pilaff of minced mutton and millet or rice.

Life of Schamyl And Narrative of the Circassian War of Independence Against Russia John Milton Mackie