pilaf
/pɪlɐːf/
Etymology
From Ottoman Turkish پلاو (modern Turkish pilav), from Classical Persian پلاو (pilāw), from Hindi पुलाव (pulāv)/Urdu پُلاؤ (pulāo), from Sanskrit पुलाक (pulāka), which is probably of Dravidian origin. Akin to Tamil புழுக்கு (puḻukku, “cooked rice”).
noun
- A dish made by browning grain, typically rice, in oil and then cooking it with a seasoned broth, to which meat and/or vegetables may be added.“My spirits rose as I passed among the tents and savored the aroma of steaming pots of pilaf and the long skewers of shashlyk roasting over the open fires.”