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Plov (bahasa Rusia: плов), Pilaf (bahasa Persia: پلو) (variasi ejaan berbagai bahasa: polao, pullao, pilau, pilav, atau pilaff) adalah hidangan dari beras atau bulgur yang ditumis bersama rempah-rempah di dalam minyak samin hingga kekuningan dan ditanak dengan air kaldu. Hidangan ini sangat umum dalam masakan Timur Tengah, Asia Tengah, Asia Selatan, Afrika Timur, dan Amerika Latin. Plov dapat memakai sayuran bercampur daging (ayam, domba, dan kambing), makanan laut (udang, kerang), atau hanya sayuran (vegetarian).

Plov awalnya berasal dari masakan Persia kuno, sebelum menyebar ke Uzbekistan, Azerbaijan, Turkmenistan, dan Rusia menjadi makanan khasnya. Nama hidangan ini berasal dari kata pilau (bahasa Turki) yang berarti memasak nasi setelah lebih dulu ditumis dengan lemak daging atau minyak goreng untuk memperkaya aroma dan menghasilkan nasi yang pera. Beras ditanak dengan kaldu daging atau ayam.^[1]

Ini adalah makanan pokok dan hidangan populer di Afganistan, Albania, Armenia, Azerbaijan, Bangladesh, Bulgaria, Tiongkok (terutama di Xinjiang), Siprus, Georgia, Yunani (terutama di Kreta), India, Irak (terutama di Kurdistan), Iran, Israel,^[2] Kazakhstan, Kenya, Kirgizstan, Mongolia, Nepal, Pakistan, Rumania, Rusia, Serbia, Sri Lanka, Tanzania (terutama di Zanzibar), Tajikistan,^[3] Turki,^[4] Turkmenistan, Uganda, dan Uzbekistan.^[5]^[6]

Etimologi

Menurut Oxford English Dictionary, Edisi Ketiga (2006) kata pilaf awalnya berasal dari bahasa Inggris Britania, kemudian diasimilasi menjadi bentuk baku bahasa Inggris di Amerika Utara untuk makanan plov–sebelumnya adalah pinjaman dari bahasa Turki yaitu pilav–yang nenek moyang linguistiknya berasal dari bahasa Persia yaitu pilāf dan ditemukan lebih umum di kamus Amerika Utara daripada kata pilau.^[7]

Kemudian Ejaan bahasa Inggris Britania dan Persemakmuran diubah menjadi pilau–awalnya bernama pilaf–dan memiliki nenek moyang linguistik yang sama dari bahasa Persia pulaw (secara formal disebut palāv, pilāv, atau pulāv pada abad ke-16), yang garis keturunannya adalah: Hindi pulāv (sepiring nasi dan daging), Sanskerta pulāka (bola nasi), yang pada gilirannya mungkin keturunan Dravida.^[8] Dalam bahasa Indonesia, nama makanan ini secara formal dinamakan plov sesuai dengan nama aslinya di Azerbaijan, tetapi ada juga menyebutkan pilaf bagi keturunan Arab-Indonesia.

Sejarah

Padahal penanaman padi sudah menyebar jauh lebih awal dari Asia Selatan ke Asia Tengah dan Asia Barat, tetapi pada masa Kekhalifahan Abbasiyahlah metode memasak nasi yang mendekati gaya modern memasak plov pada awalnya menyebar melalui wilayah yang luas dari Spanyol ke Afganistan, dan akhirnya ke dunia yang lebih luas. Orang Spanyol menyebutnya paella,^[9]^{[note 1]} Orang Asia Selatan menyebutnya pilau, pullao,^[10]^{[note 2]} dan biryani,^[11]^{[note 3]} berevolusi dari hidangan tersebut.

Menurut penulis K. T. Achaya, wiracarita India Mahabharata menyebutkan contoh nasi dan daging yang dimasak bersama. Juga, menurut Achaya, "pulao" atau "pallao" digunakan untuk menyebut hidangan nasi dalam karya Sanskerta kuno seperti Yājñavalkya Smṛti.^[12] Namun, menurut penulis makanan Colleen Taylor Sen dan Charles Perrault, dan ahli teori sosial Ashis Nandy, referensi ini tidak secara substansial berkorelasi dengan makna dan sejarah yang umum digunakan yang tersirat dalam plov, yang muncul dalam catatan India setelah penaklukan Asia Tengah pada abad pertengahan.^[13]^[14]^[15]

Demikian pula Alexander Agung dan pasukannya, berabad-abad sebelumnya, pada abad ke-4 SM, telah dilaporkan sangat terkesan dengan plov asal Baktria dan Sogdia, sehingga tentaranya membawa resep tersebut kembali ke Makedonia ketika mereka kembali.^[16] Ada cerita serupa tentang Alexander yang memperkenalkan plov ke Samarqand; namun, mereka dianggap apokrif oleh sejarawan seni John Boardman.^[17]

Resep plov paling awal yang terdokumentasi berasal dari sarjana Persia abad kesepuluh Ibnu Sina yang dalam bukunya tentang ilmu kedokteran mendedikasikan seluruh bagian untuk menyiapkan berbagai hidangan, termasuk beberapa jenis plov. Saat melakukannya, dia menjelaskan keuntungan dan kerugian dari setiap barang yang digunakan untuk menyiapkan hidangan. Karenanya, orang Persia menganggap Ibnu Sina sebagai "bapak" plov modern.^[16] Teks-teks Arab abad ke-13 menjelaskan konsistensi plov bahwa biji-bijian harus berisi dan agak keras menyerupai biji lada tanpa bubur, yang kemudian setiap butirnya harus terpisah tanpa menggumpal.^[18]

Sumber utama lain untuk hidangan plov berasal dari filsuf Iran abad ke-17 Molla Sadra.^[19]

Plov menjadi hidangan standar di Timur Tengah dan Transkaukasia selama bertahun-tahun dengan variasi dan inovasi oleh Persia, Arab, Turki, dan Armenia.

Selama periode Uni Soviet, versi hidangan Asia Tengah menyebar ke seluruh republik Soviet, menjadi bagian dari masakan umum Soviet.

Referensi

^ 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
^ Navy Bean Stew And Rice Is Turkey's National Dish Diarsipkan 2018-12-26 di Wayback Machine. turkishfood.about.com
^ 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
^ Oxford English Dictionary 2006a.
^ Oxford English Dictionary 2006b.
^ ^a ^b Roger 2000, hlm. 1143.
^ ^a ^b Nandy 2004, hlm. 11.
^ ^a ^b Sengupta 2014, hlm. 74.
^ 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): 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.
^ ^a ^b Nabhan, Gary Paul (2014). Cumin, Camels, and Caravans: A Spice Odyssey. University of California Press. ISBN 9780520267206.
^ Boardman 2019, hlm. 102.
^ "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.

Lihat pula

Pranala luar

(Inggris) Perbedaan pilaf dan biryani Diarsipkan 2009-06-23 di Wayback Machine.

Kesalahan pengutipan: Ditemukan tag <ref> untuk kelompok bernama "note", tapi tidak ditemukan tag <references group="note"/> yang berkaitan

[ultimate-1] 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.

[Marks-2] Gil Marks. Encyclopedia of Jewish Food. Houghton Mifflin Harcourt, 2010. ISBN 9780544186316

[Cavendish-3] Marshall Cavendish. World and Its Peoples. Marshall Cavendish, 2006, p. 662. ISBN 9780761475712

[4] Navy Bean Stew And Rice Is Turkey's National Dish Diarsipkan 2018-12-26 di Wayback Machine. turkishfood.about.com

[StreetFood-5] Bruce Kraig, Colleen Taylor Sen. Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO, 2013, p. 384. ISBN 9781598849554

[6] Russell Zanca. Life in a Muslim Uzbek Village: Cotton Farming After Communism CSCA. Cengage Learning, 2010, p. 92 92–96. ISBN 9780495092810

[FOOTNOTEOxford_English_Dictionary2006a-7] Oxford English Dictionary 2006a.

[FOOTNOTEOxford_English_Dictionary2006b-8] Oxford English Dictionary 2006b.

[FOOTNOTERoger20001143-9] Roger 2000, hlm. 1143.

[FOOTNOTENandy200411-11] Nandy 2004, hlm. 11.

[FOOTNOTESengupta201474-13] Sengupta 2014, hlm. 74.

[KTAchaya1994-15] K. T. Achaya (1994). Indian food: a historical companion. Oxford University Press. hlm. 11. ISBN 978-0-19-562845-6.

[16] 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."

[17] 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."

[18] Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 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.

[nabhan-19] Nabhan, Gary Paul (2014). Cumin, Camels, and Caravans: A Spice Odyssey. University of California Press. ISBN 9780520267206.

[FOOTNOTEBoardman2019102-20] Boardman 2019, hlm. 102.

[guardian-21] "How to cook perfect pilaf". The Guardian. 2012-09-26.

[algar-22] Algat, Ayla (2013-07-30). Classical Turkish Cooking: Traditional Turkish Food for the America. HarperCollins. ISBN 9780062039118.

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PROFILPELAJAR.COM

Plov

Etimologi

Sejarah

Referensi

Lihat pula

Pranala luar

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