The pilaf (pilav — پیلاو) tradition — cooking grain in fat before adding liquid, producing separate, flavoured grains — originated in the Persian-Central Asian tradition and was refined and elaborated by Ottoman Turkish cooking into the world's most systematically documented grain preparation method. Claudia Roden notes that the Ottoman pilaf tradition encompasses wheat, rice, and bulgur in equal measure — all three grains treated with the same fundamental technique but producing categorically different results.
The Turkish pilaf system — the technique and its variations.
SCANDINAVIAN NORDIC DEEP + TURKISH DEEP + INDIGENOUS NORTH AMERICAN