Pilau, or Pilaff

Ingredients

• 1 seer of good rice
• 1 seer of butter
• 2 fowls (or other meat as above)
• 3 pahs of almonds
• 1/2 lb. of raisins (sultanas)
• 1 oz. of a mixture of allspice, powdered mace, cardamoms, cloves
• 1 tolah of saffron
• 1 fresh onion
• 2 oz. ginger
• 1 oz. salt
• 1/2 oz. whole black pepper
• 1 lb. dhiey

Method

1. 1

   Boil the rice till it is half done; fry the onions in the butter until brown, then take them out and fry the raisins.

2. 2

   Cut the fowls into pieces, rub them with ginger and dhiey, and let them sit for two hours.

3. 3

   In a casserole, layer rice, onions, raisins, and almonds, sprinkling with saffron and water, then add layers of meat.

4. 4

   Pour butter over it, cover, and cook for three hours.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 143. The excerpt below is the record exactly as published.

Pilau, or Pilaff, Turkish Pilaff, Zurdah Pilawo. — The pilau can be made with fowl or lamb, or fowl and lamb mixed, or capon, or turkey. Some Europeans in India put * Voce Borsch. Ilottenhofer, loc. cit., p. 70, has a Polish soup : Rosol, an ensouped ragoftt. Also, p. 72, a so-called Polish national soup, named Barszcze, which is a simplified recipe of the one above given. NATIONAL SOUPS AND COMPOUND DISHES ii-] slices of raw ham into the pilau-pot ; but this is in strict- ness inadmissible, as the pilau is essentially a Mussulman dish. The following is an Indian recipe* : Take 1 seer of good rice, 1 seer of butter, 2 fowls (or other meat as above), 3 pahs of almonds, J lb. of raisins (sultanas), 1 oz. of a mix- ture of allspice, powdered mace, cardamoms, cloves, 1 tolah of saffron, 1 fresh onion, 2 oz. ginger, 1 oz. salt, ^ oz. whole black pepper, 1 lb. dhiey

Cook this with the app: pantry check, scaling, and the assistant.