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pi·lafor pi·laff (pĭ-läf′, pē′läf′) also pi·lau (pĭ-läf′, -lô′, -lou′, pē′läf′, -lô′, -lou′)
A steamed rice dish often with meat, shellfish, or vegetables in a seasoned broth.
[Ottoman Turkish pilâv (Modern Turkish pilaf), from Persian pilāw, pilaw, from Hindi pulāv, ultimately from Sanskrit pulākaḥ, ball of cooked rice, probably of Dravidian origin; akin to Tamil puṛukkal , cooked rice.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
or pi•laff(ˈpi lɑf, pɪˈlɑf)
a Middle Eastern dish of rice cooked in bouillon, sometimes with meat or shellfish.
[1925–30; < Turkish pilâv < Persian pilāw]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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|Noun||1.||pilaf - rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes|
dish - a particular item of prepared food; "she prepared a special dish for dinner"
bulgur pilaf - pilaf made with bulgur wheat instead of rice and usually without meat
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