Pelau - History

History

One of the earliest literary references to Pilaf can be found in the histories of Alexander the Great when describing Bactrian hospitality. (Bactria was an eastern province in Greater Iran, probably the birthplace of Alexander's wife Roxana and geographically located in modern Ferghana valley). It was known to have been served to Alexander at a royal banquet following his capture of the Sogdian capital of Marakanda (modern Samarkand, Uzbekistan). It is believed that soldiers from Alexander's army brought the preparation of pilaf back to Macedonia, after which it spread throughout Greece.

It is believed that the proper preparation of pilaf was first documented by a tenth-century Central Asian scholar named Abu Ali Ibn Sina (Avicenna), who in his books on medical sciences dedicated a whole section to preparing various meals, including several types of pilaf. In doing so, he described advantages and disadvantages of every item used for preparing the dish. Accordingly, Uzbeks and Tajiks consider Ibn Sina to be the "father" of modern pilaf.

Uzbek Plov – there are so many types, tastes and legends of the national dish. It is the centerpiece of Uzbek cuisine. No single feast or family event is celebrated without plov. Each region of Uzbekistan cooks its unique type of plov.

Pilau became standard fare in the Middle East over the years with variations and innovations by the Persians, Arabs, Turks, and Armenians. It was introduced to Israel by Bukharian and Persian Jews.

During the period of the Soviet Union, the dish spread throughout the Soviet republics, becoming a favorite dish in countries such as Russia, Ukraine, and Georgia.