Driving around
in northern
It so happens
that I lately discussed the Uzbek national dish of plov or palov. In fact, plov is another word for pilaf – rice pilaf. As it turns out,
this plov is not limited to
To my greatest
surprise, I found an article confirming that it was Alexander’s Macedonians who brought the recipe home after their
campaign in Central Asia. From
It is one of the many foodies Alexander brought to the West. In an earlier blog, I discussed the citron (see: What Alexander did for us) but I’m sure there are many, many more such examples.
But, let’s go back to the pilaf – plov. Whether it is a legend or not, the story goes that Alexander had his first taste of plov while he was in Maracanda. Some sources go as far as to assume that plov was served during the king’s wedding to Roxane – a very tempting thought, of course.
To make the story even more spicier, some people became inventive and recreated the 2,500-year-old recipe, like this one:
Alexander The Great's Rice
Pilaf
Ingredients: ¼ tsp
salt, 2 tbs butter, 2 cups chicken broth, ¼ cup chopped onions, and 1 cup
uncooked long-grain rice
1) In a saucepan
melt the butter over medium heat. Cook the onion in butter for about 3 minutes,
stirring occasionally
2) Stir in the
rice. Cook for 5 minutes stirring frequently. Stir in the broth and salt
3 ) Heat to
boiling, reduce to low. Cover and simmer for 16 minutes. Remove from heat. Let
stand for 5 minutes
4 ) Enjoy your
piece of culture with some curry chicken
Whatever form or variation you’d try, I am convinced it is a dish you'll love!