The term pilaf indicates a type of rice - based preparation, very widespread in the East. The word, which can also be written pilaw or pilaff, is Turkish and is related to the Persian «pilaon» (it means 'boiled rice'). The pilaf is generally used to accompany stews and even slightly spicy dishes.

To prepare it, the rice has to be browned with fried onion and butter, then broth has to be added in double quantity to that of the rice. The container is covered and cooked in the oven or on the stove without ever opening it until the rice has absorbed all liquid. Finally a small knob of butter has to be used to whisk the rice.