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There are two legends about the appearance of this dish, so beloved by many. The most famous associates his invention with the name of the great physician Avicenna.

The great scientist Abu Ali ibn Sina (Latinized name - Avicenna, Avicenna, c. 980-1037) used pilaf in the treatment of patients. There are many parables and legends about this.

One of the most beautiful legends says that once upon a time a prince, the son of the ruler of Bukhara, fell madly in love with a beautiful woman from a poor family. He was a prince, and she was just the daughter of an artisan, and according to the laws of that time, they could not be together. The prince, tormented by the melancholy of unrequited love that was eating him, began to fade quickly, lost his appetite and sleep, and refused food.

Relatives, worried about the condition of the young man, brought him to Abu Ali ibn Sina. Inquiries about the causes of the disease did not yield any results: the prince simply did not want to reveal his heartfelt feelings, realizing the hopelessness of his longing. Then Ibn Sina began to determine the cause of the disease by the pulse. He could accurately identify any disease by the patient's pulse. The youth's heartbeat indicated love agony.

Ibn Sina ordered a man to be brought to him who would know the names of all quarters of the city. When they brought him in, Ibn Sina began to observe the patient's pulse, and the city expert began to loudly name the quarters ... When pronouncing one of them, the prince's pulse quickened. Then they found a person who knew by name all the residents of the named quarter. He was asked to give the names of the heads of families who lived in that quarter. Ibn Sina continued to monitor the patient's pulse. When the name of one artisan was spoken, the prince's excitement became noticeable. An artisan was brought in and asked to name their children. When he said the name of his daughter, the prince's heart beat fast, fast.

The secret was revealed: the prince was in love with the daughter of an artisan. Having found this out, Ibn Sina prescribed a treatment: to give an emaciated young man once a week "Palov Osh" until his strength recovered, and then to have a wedding. The name of the dish "palov osh" consists of the initial letters of all the products that make up it: P (pioz) - onion; A (aez) - carrots; L (lahm) - meat; O (olio) - fat; B (wet) - salt; O (about) - water; Sh (shals) - fig.

There is a second legend about the invention of this dish, which takes its appearance even further, during the time of Alexander the Great.
As you know, Alexander the Great went on long hikes and to places where it is not always possible to find fresh food. In the deserts, the dervishes taught him how to cook pilaf; which was named the pilaf of Alexander the Great. This dish consists of seven parts; by the number of holes in the human body. Pilaf consists of seven parts: meat; which can be wilted, refrigerators were not invented two thousand years ago, oil, animal fat - which can be perfectly preserved, onions; carrots, rice; water and fire are the main components of pilaf.

During the Arab expansion, pilaf recipes were introduced to European countries. from there emerged: the Italian pilaf called "risotto". This favorite dish of Italians came to them from the Arabs and has hundreds of variations containing various combinations of shrimp, mushrooms, meat, ham, vegetables, tomato sauce and cheese.

Spanish pilaf - paella, also obtained from the Arab conquerors, is very popular both in Spain and far beyond its borders.

Of course, the variants of pilaf in Indonesian, Filipino, Bulgarian, and Creole will not leave anyone indifferent either.

Pilaf was considered not just food, but a kind of medicine, overeating of which was not beneficial. Abuse of fatty pilaf is a direct path to obesity with very unpleasant health consequences.Uzbek scientist Karim Makhmudov writes about this: “... Popular experience says that pilaf should not be consumed every day, but once a week, or even once a month, at weddings and holidays. You should not eat it to your fill, but undernourished, then only it will go for the future. "

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