What is the difference between "pilaf" and "palao"?

"Pilaf" and "pilao" are essentially the same dish, but they may have different spellings and slight variations in preparation depending on the region where they are made.

Both dishes are typically made with rice and seasoned with various herbs and spices. Pilaf or palao is typically cooked by sautéing rice in oil or butter before adding water or broth and other ingredients. The mixture is then simmered until the rice is cooked through and fluffy.

The dish has its origins in Central Asia, particularly in the region that now encompasses modern-day Uzbekistan, Tajikistan, and Afghanistan. From there, the dish spread to neighboring regions, including the Middle East and South Asia.

The name "pilaf" comes from the Turkish word "pilaf," while "palao" is derived from the Persian word "polo." In some countries, the dish may be called by a different name altogether. For example, in India and Pakistan, it is often called "palao," while in Iran it is known as "chelow."

Despite the slight variations in preparation and spelling, pilaf or palao is a popular dish in many countries around the world and can be made with a variety of ingredients such as meat, vegetables, and spices, depending on regional preferences.