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In this video, we asked the one and only East African Chef, Chef Seyitan, to cook authentic Pilau rice and boyyyy, she cooked a storm! If you don’t know who Chef Seyitan is by now, you’re probably new to the Virtually Hungry family, so take a pause, and go watch Chef Seyitan’s intro video.
Historians believe Pilau, as it was originally called, originated in the ancient Persian Empire around the 4th century BC. This early version likely combined rice, with readily available spices and maybe some meat for a flavorful meal.
Fast forward a few centuries, and Pilau hitches a ride on the bustling trade routes of the era. Spices like cumin, cardamom, and saffron came into the picture and became integral ingredients, reflecting the influence of Central Asia and India. This dish, now known as Pilaf or Pilau depending on the region, became a symbol of cultural exchange.
Across the Arabian Sea and in Mughal India, The Mughal emperors were renowned for their love of elaborate feasts. They incorporated new ingredients and techniques into our star dish, including a surprising twist: fruits! Dishes like fruity Pilau rice, with a sweet and savory balance.
Pilau's journey didn't stop in India. From West Africa adding their magical Jollof spin to it, to the Caribbean's Pelau, countless variations have sprung up, each reflecting local ingredients and precious traditions.
From Persia to India to West Africa and now our own table, let’s see what our tasters have to say about the legendary Pilau Rice.
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