Pilap
Pilap (basa Rusia: плов;basa Parsia: پلو) (pariasi hijaan bamamacam basa: polao, pullao, Pulu, pilav, atawa pilaff) iyalah makanan matan baras atawa bulgur nang ditumis lawan rarampah dalam minyak samin sampai kuning wan diulah lawan dipadar mamakai banyu kaldu. Masakan ngini rancak banar dimakan di Timur Tangah, Asia Tangah, Asia Salatan, Aprika Timur, wan Amirika Latin. Pilap kawa mamakai sayuran bakambuh daging (hayam, domba, wan kambing), makanan laut (undang, kerang), atawa sayuran wastu (vegetarian).
Pilap mulanya tiba matan masakan Parsia bahari, sabalumnya manular ka Uzbekistan, Azerbaijan, Turkmenistan, wan Rusia sawagai makanan hasnya. Ngaran hidangan ngini tiba matan kuyaan pilau (basa Turki) nang baarti mamasak nasi imbah sabalumnya disanga satumat lawan lemak daging atawa minyak lamak gasan manambahi harum wan jadinya nasi karau. Barasnya ngini dimasak lawan banyu kaldu daging atawa hayam.[1]
Pilap jadi makanan utama wan dikatujui urang di Afganistan, Albania, Armenia, Azerbaijan, Bangladesh, Bulgaria, Cina (utama di Xinjiang), Siprus, Georgia, Yunani (utama di Kreta), India, Irak (utama di Kurdistan), Iran, Israel,[2] Kazakhstan, Kenya, Kirgizstan, Mongolia, Nepal, Pakistan, Rumania, Rusia, Serbia, Sri Lanka, Tanzania (utama di Zanzibar), Tajikistan,[3] Turki, Turkmenistan, Uganda, wan Uzbekistan.[4][5]
Sajarah
[babak | babak asal-mulanya]
Tagal urang bahuma padi hudah jauh sampai ka Asia Selatan, Asia Tengah wan Asia Barat, tagal wayah Khalifah Abbasiyah, cara bamasak nasi nang parak gaya bamasak Pilap pamulaannya manyabar melalui Spanyol ka Afganistan, wan ayungannya ka barataan dunia. Urang Spanyol manyambatnya paella,[6] Urang Asia Selatan manyambatnya pilau, pullao,[7]biryani'' and ''pulao'', two rice preparations, usually with meat. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete.\"{{Sfn|Nandy|2004|p=11}}"}},"i":0}}]}" data-ve-no-generated-contents="true" id="cite_ref-12" rel="dc:references" typeof="mw:Transclusion mw:Extension/ref">[./Plov#cite_note-12 [note 2]] wan biryani,[8] nang mahirip haja tagas makanannya.
Amun ujar panulis K. T. Achaya, wiracarita India Mahabharata manyambat contoh nasi wan daging nang dimasak baimbai. Lawan juwa, ujar Achaya, "pulao" atawa "pallao" dipakai gasan manyambat masakan matan nasi dalam karya Sanskerta bahari nangkaya Yājñavalkya Smṛti.[9] Tagal pulang, ujar panulis makanan Colleen Taylor Sen wan Charles Perrault, wan ahli teori sosial Ashis Nandy, bahwa informasi ngini kada baraitan lawan catatan India imbah panaklukan Asia Tengah wayah abad partangahan.[10][11][12]
Kaitu juwa Alexander Agung wan pasukannya, baabad-abad sabalumnya, wayah abad ka-4 SM, sudah dilapurakan katuju banar lawan Pilap asal Baktria wan Sogdia, nang maulah pasukannya mambawa bulik resepnya pulang ka Makidonia.[13] Ada kisah nang sama parihal Alexander nang mamparkanalakan Pilap ka Samarqand; tagal, bubuhannya dianggap apokrif lawan sajarawan seni John Boardman.[14]
Cara maulah Pilap panambayan nang tacatat datang matan sarjana Parsia abad ka-10 Ibnu Sina nang dalam bukunya bakisah parihal ilmu kedokteran mendedikasikan sabarataan bagian gasan manyiapakan bamamacam hidangan, tamasuk paparian Pilap. Wayah inya manggawi nitu, inya manjalasakan kauntungan wan karugian matan sabuting-sabuting barang nang dipakai gasan maulah masakan. Marga nitu, urang Parsia maanggap Ibnu Sina sawagai "bapak" Pilap mudirin.[13] Teks-teks Arab abad ka-13 manjalasakan konsistensi Pilap bahwa bigi-bigian musti mungkal wan pina karas mahirip bigi sahang kada babubur, nang imbah nitu saban biginya musti bapisah kada bagumpal.[15] Sumber utama lain gasan hidangan Pilap tiba matan filsuf Iran abad ka-17 Molla Sadra.[16]
Pilap jadi makanan standar di Timur Tangah wan Transkaukasia salawas batahun-tahun lawan batambah pariannya matan Parsia, Arab, Turki, wan Armenia. Salawas jaman Uni Soviet, banyak masakan Asia Tengah manyabar ka bagian Soviet, wan jadi masakan biasa di Soviet.
Jujuhutan
[babak | babak asal-mulanya]- ↑ Hensperger, Beth (2003). The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Plolntas, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker. Harvard Common Press. ISBN 1-5583-2203-5. Diakses tanggal 2009-07-02.
- ↑ Gil Marks. Encyclopedia of Jewish Food. Houghton Mifflin Harcourt, 2010. ISBN 9780544186316
- ↑ Marshall Cavendish. World and Its Peoples. Marshall Cavendish, 2006, p. 662. ISBN 9780761475712
- ↑ Bruce Kraig, Colleen Taylor Sen. Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO, 2013, p. 384. ISBN 9781598849554
- ↑ Russell Zanca. Life in a Muslim Uzbek Village: Cotton Farming After Communism CSCA. Cengage Learning, 2010, p. 92 92–96. ISBN 9780495092810
- ↑ Roger 2000.
- ↑ Nandy 2004.
- ↑ Sengupta 2014.
- ↑ K. T. Achaya (1994). Indian food: a historical companion. Oxford University Press. hlm. 11. ISBN 978-0-19-562845-6.
- ↑ Sen, Colleen Taylor (2014), Feasts and Fasts: A History of Food in India, Reaktion Books, hlm. 164–5, ISBN 978-1-78023-391-8 Quote: "(pp. 164–165) "Descriptions of the basic technique appear in thirteenth-century Arab cookbooks, although the name pulao is not used. The word itself is medieval Farsi, and the dish may have been created in the early sixteenth century at the Safavid court in Persia. ... Although dishes combining rice, meat and spices were prepared in ancient times, the technique of first sautéing the rice in ghee and then cooking it slowly to keep the grains separate probably came later with the Mughals."
- ↑ Perry, Charles (December 15, 1994), "Annual Cookbook Issue : BOOK REVIEW : An Armchair Guide to the Indian Table : INDIAN FOOD: A Historical Companion By K. T. Achaya (Oxford University Press: 1994; $35; 290 pp.)", Los Angeles Times Quote: "The other flaw is more serious. Achaya has clearly read a lot about Indian food, but it was in what historians call secondary sources. In other words, he's mostly reporting what other people have concluded from the primary evidence. Rarely, if ever, does he go to the original data to verify their conclusions. This is a dangerous practice, particularly in India, because certain Indian scholars like to claim that everything in the world originated in India a long time ago. ... Achaya even invents one or two myths of his own. He says there is evidence that south Indians were making pilaf 2,000 years ago, but if you look up the book he footnotes, you find that the Old Tamil word pulavu had nothing to do with pilaf. It meant raw meat or fish."
- ↑ Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1), hlm. 9–19, CiteSeerX 10.1.1.830.7136
, doi:10.1177/0262728004042760, ISSN 0262-7280 Quote: " (p. 11) Not merely ingredients came to the subcontinent, but also recipes. ... All around India one finds preparations that came originally from outside South Asia. Kebabs came from West and Central Asia and underwent radical metamorphosis in the hot and dusty plains of India. So did biryani and pulao, two rice preparations, usually with meat. Without them, ceremonial dining in many parts of India, Pakistan, and Bangladesh is incomplete. Even the term pulao or pilav seems to have come from Arabic and Persian. It is true that in Sanskrit — in the Yajnavalkya Smriti — and in old Tamil, the term pulao occurs (Achaya, 1998b: 11), but it is also true that biryani and pulao today carry mainly the stamp of the Mughal times and its Persianized high culture. - 1 2 Nabhan, Gary Paul (2014). Cumin, Camels, and Caravans: A Spice Odyssey. University of California Press. ISBN 9780520267206.Nabhan, Gary Paul (2014). Cumin, Camels, and Caravans: A Spice Odyssey. University of California Press. ISBN 9780520267206. Kasalahan pangutipan: Tanda
<ref>tidak sah; nama "nabhan" didefinisikan berulang dengan isi berbeda - ↑ Boardman 2019.
- ↑ "How to cook perfect pilaf". The Guardian. 2012-09-26.
- ↑ Algat, Ayla (2013-07-30). Classical Turkish Cooking: Traditional Turkish Food for the America. HarperCollins. ISBN 9780062039118.
