Pilaf - History

History

One of the earliest literary references to Palau 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 the Great 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 palov back to Macedonia and spread it throughout the Balkans.

It is believed that proper preparation of pilaf was first documented by the tenth century Central Asian scholar 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, and described advantages and disadvantages of every item used for preparing it. Accordingly, some Tajiks consider Ibn Sina to be the "father" of modern pilaf.

Uzbek Palov – there are so many types, tastes and legends of this national dish. It is the king and masterpiece of Uzbek cuisine. No single fest or family event is celebrated without palov. Each region of Uzbekistan cooks its unique type of palov, as well as there are its own type of palov for each event.

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

During the years of the Soviet Union, the dish spread throughout the other Soviet republics, becoming a favorite dish in such diverse places as Russia, Ukraine, and Georgia.