In this video, we showcase the traditional preparation of Shah Pilaf in a peaceful Azerbaijani village. Wrapped in golden ...

Bring the flavors of Central Asia to your kitchen with this authentic Uzbek plov recipe. Made with lamb or beef, rice, and a ...

Put the rice in a sieve and rinse until the water runs clear. Cut the zest from half the orange with a very sharp knife in broad strips, slicing away the white pith. Cut the zest into fine julienne.

1. Add the butter to a large skillet over medium-high heat. Add the shallot and orzo and cook for a few minutes or until the orzo starts to toast. Add the garlic and rice and cook another few minutes, ...

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Sorghum delivers a ...

What is a good pilau without a good Swahili Pilipili ya kukaanga (chilli chutney) reduced to a thick paste? [Courtesy, Chef Ali Mandhry] What is a good pilau without a good Swahili Pilipili ya ...

Rice layered with curried spinach and tomatoes, a dish called Tamatar Palak, is my Indian family's all-time favorite. No one knows where the recipe came from but everyone makes it: my mom, my aunts, ...

In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas ...

If you're tired of eating white rice every day, pilau is a nice dish to try. This simple beef pilau recipe is easy to follow and perfect for a hearty homemade meal. Start by chopping the onions into ...