worldcuisines/food-kb-v1.1 huggingface dataset:
Mujaddara
Category: rice (mixed rice)
Cuisine: Iraqi
Associated cuisines: Levantine, Iraqi
Area: Levant, Iraq
Countries: Iraq
Region: Western Asia
Other names: ar - Arabic: مجدرة
arz - Egyptian Arabic: مجدره
de - German: Mujaddara
el - Greek: Μουτζάνταρα
eo - Esperanto: Muĝadro
es - Spanish: Muŷaddara
eu - Basque: Mujaddara
fa - Persian: مجدره
fr - French: Mjadra
he - Hebrew: מג'דרה
hy - Armenian: Մուջադարա
id - Indonesian: Mujadara
it - Italian: Mejadra
ja - Japanese: ムジャッダラ
jv - Javanese: Mujaddara
ko - Korean: 무잣다라
pt - Portuguese: Mjadra
ru - Russian: Муджадара
tr - Turkish: Müceddere
ur - Urdu: مجدرہ

The dish consisting of cooked lentils together with groats, generally rice, and garnished with sautéed onions.
Puffed rice
Category: rice (puffed rice)
Cuisine: South East Asian, East Asian, South Asian
Associated cuisines: South East Asian, East Asian, South Asian
Area: South East Asia, East Asia, South Asia
Countries: China, Taiwan, Japan, Korea, Philippines, Thailand, Malaysia, Nepal, India, Bangladesh, Czech Republic, Slovakia
Region: South Eastern Asia
Other names: ar - Arabic: أرز منتفخ
as - Assamese: মুড়ি
bn - Bangla: মুড়ি
de - German: Puffreis
es - Spanish: Arroz inflado
eu - Basque: Arroz puztu
fa - Persian: برنجک
fr - French: Riz soufflé
gl - Galician: Arroz inflado
he - Hebrew: פצפוצי אורז
it - Italian: Riso soffiato
jv - Javanese: Sega pop
kn - Kannada: ಮಂಡಕ್ಕಿ
ko - Korean: 튀밥
ksh - Colognian: Rieswaffel
ml - Malayalam: മലർ
mzn - Mazanderani: بئو دونه
nn - Norwegian Nynorsk: Puffa ris
or - Odia: ମୁଢ଼ି
ru - Russian: Воздушный рис
sa - Sanskrit: भ्रष्टतण्डुलः
sat - Santali: ᱠᱷᱤᱡᱟᱹᱲᱤ
sv - Swedish: Puffat ris
ta - Tamil: பொரி
te - Telugu: బొరుగులు
tr - Turkish: Şişmiş pirinç
vi - Vietnamese: Twibap
zh - Chinese: 米香

The dish is types of puffed grain made from rice. Traditional methods to puff or pop rice include frying in oil or salt. Western commercial version of this dish is usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.
Nasi ambeng
Category: rice (mixed rice)
Cuisine: Indonesian
Associated cuisines: Javanese
Area: Java
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Nasi ambeng
jv - Javanese: Sega ambeng
ms - Malay: Nasi ambeng

The dish consists of steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng urap, bergedel, and serunding.
Nasi bakar
Category: rice (roasted rice)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: ar - Arabic: ناسي باكار
fr - French: Nasi bakar
id - Indonesian: Nasi bakar
jv - Javanese: Sega bakar
min - Minangkabau: Nasi baka
my - Burmese: နာဆီ ဘာကာ

The dish is steamed rice seasoned with spices, wrapped in banana leaves, and grilled over charcoal. The banana leaf imparts a unique aroma to the rice. Variants include ingredients like fried chicken, beef, anchovy, fish, shrimp, mushrooms, tempeh, tofu, and salted duck egg.
Nasi bogana
Category: rice (mixed rice)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Tegal, Java
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Nasi bogana
jv - Javanese: Sega Bogana
ml - Malayalam: നാസി ബൊഗാന
ms - Malay: Nasi bogana
pt - Portuguese: Nasi bogana

The dish is rice wrapped in banana leaves and served with a variety of side dishes. It is a type of mixed rice, which features rice accompanied by multiple side dishes.
Nasi dagang
Category: rice (mixed rice)
Cuisine: Malaysian
Associated cuisines: Malaysian, Indonesian, Thai
Area: Malaysia
Countries: Malaysia
Region: South Eastern Asia
Other names: es - Spanish: Nasi dagang
id - Indonesian: Nasi dagang
ja - Japanese: ナシダガン
jv - Javanese: Sega dagang
ko - Korean: 나시 다강
ml - Malayalam: നാസി ദഗാങ്
ms - Malay: Nasi dagang
th - Thai: นาซีดากัง
zh - Chinese: 达岗饭

The dish consists of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
Nasi gurih
Category: rice (mixed rice)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Aceh, North Sumatra
Countries: Indonesia
Region: South Eastern Asia
Other names: ace - Achinese: Bu guri
ban - Balinese: Nasi gurih
id - Indonesian: Nasi gurih
jv - Javanese: Sega gurih
ms - Malay: Nasi gurih
th - Thai: นาซีกูริฮ์

The dish is made by cooking mixture of rice and sticky rice soaked in coconut milk instead of water, along with salt, lemongrass, Indian bay leaf, and pandan leaves to add aroma.
Nasi jinggo
Category: rice (mixed rice)
Cuisine: Indonesian
Associated cuisines: Indonesian, Balinese
Area: Bali
Countries: Indonesia
Region: South Eastern Asia
Other names: ban - Balinese: Nasi Jinggo
id - Indonesian: Nasi jinggo
jv - Javanese: Sega Jenggo

The dish consists of rice packaged in small portions of banana leaves.
Nasi kandar
Category: rice (mixed rice)
Cuisine: Malaysian
Associated cuisines: Malaysian
Area: Northern Malaysia
Countries: Malaysia
Region: South Eastern Asia
Other names: ban - Balinese: Nasi Kandar
es - Spanish: Nasi kandar
fa - Persian: ناسی کاندار
fr - French: Nasi kandar
id - Indonesian: Nasi kandar
jv - Javanese: Sega kandar
ko - Korean: 나시 칸다르
ms - Malay: Nasi kandar
ta - Tamil: நாசிக் கண்டார்

The dish consists of steamed rice combined with an array of distinct curries, sides dishes, and gravies. The selection of curries consists of various blends of Vegetable, seafood or meat.
Nasi kapau
Category: rice (mixed rice)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: West Sumatra
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Nasi kapau
jv - Javanese: Sega kapau
min - Minangkabau: Nasi Kapau
ms - Malay: Nasi Kapau
ru - Russian: Наси-капау

The dish is a steamed rice topped with various choices of dishes.
Nasi kebuli
Category: rice (mixed rice)
Cuisine: Indonesian
Associated cuisines: Arab Indonesian
Area: Jakarta, Central Java, East Java
Countries: Indonesia
Region: South Eastern Asia
Other names: fr - French: Nasi kebuli
id - Indonesian: Nasi kebuli
jv - Javanese: Sega kebuli
ms - Malay: Nasi kebuli
th - Thai: นาซีเกอบูลี

The dish consists of rice cooked in goat meat broth, goat milk, and clarified butter (most often ghee).
Nasi kerabu
Category: rice (mixed rice)
Cuisine: Malaysian
Associated cuisines: Malaysian
Area: Kelantan
Countries: Malaysia
Region: South Eastern Asia
Other names: id - Indonesian: Nasi kerabu
ja - Japanese: ナシクラブ
jv - Javanese: Sega kerabu
ms - Malay: Nasi kerabu
ru - Russian: Наси-керабу
th - Thai: ข้าวยำ
tr - Turkish: Nasi kerabu
yue - Cantonese: 蝶豆花飯
zh - Chinese: 藍花飯

The dish consists of blue-colored rice, which is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers (bunga telang), which are used as a natural food coloring in cooking it. The rice can also be plain white rice or rice cooked using turmeric. It is often eaten with solok lada (stuffed peppers) and is also eaten with fried keropok.
Nasi kucing
Category: rice (mixed rice)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Yogyakarta, Central Java
Countries: Indonesia
Region: South Eastern Asia
Other names: bjn - Banjar: Nasi kucing
en-simple - Simple English: Nasi kucing
id - Indonesian: Nasi kucing
jv - Javanese: Sega kucing
ms - Malay: Nasi kucing
ru - Russian: Наси-кучинг

The dish consists of a small portion of rice with toppings, usually sambal, dried fish, and tempeh, wrapped in banana leaves.
Nasi kuning
Category: rice (mixed rice)
Cuisine: Indonesian
Associated cuisines: Indonesian, Malaysian, Singaporean, Dutch, Filipino, Surinamese, Sri Lankan, South African
Area: Indonesia, Malaysia, Singapore, Netherlands, Philippines, Suriname, Sri Lanka, Java
Countries: Indonesia, Malaysia, Singapore, Netherlands, Philippines, Suriname, Sri Lanka
Region: Southern Asia
Other names: bjn - Banjar: Nasi kuning
es - Spanish: Nasi kuning
fr - French: Nasi kuning
id - Indonesian: Nasi kuning
ja - Japanese: ナシクニン
jv - Javanese: Nasi kuning
jv-x-bms - Basa Banyumasan: Sega kuning
ko - Korean: 나시 쿠닝
ml - Malayalam: നാസി കുനിംഗ്
ms - Malay: Nasi kuning
th - Thai: นาซีกูนิง

The dish is an Indonesian fragrant rice dish cooked with coconut milk and turmeric
Nasi liwet
Category: rice (mixed rice)
Cuisine: Indonesian
Associated cuisines: Javanese
Area: Solo, Central Java
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Nasi liwet
jv - Javanese: Sega liwet
ms - Malay: Nasi liwet

The dish cooked in coconut milk, added with chicken broth, salam leaves, lemongrass, and spices. Thus, the rice has a rich, aromatic, and succulent taste.
Nasi padang
Category: rice (mixed rice)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: fr - French: Nasi Padang
id - Indonesian: Nasi padang
jv - Javanese: Sega Padhang
min - Minangkabau: Nasi Padang
ms - Malay: Nasi Padang
ru - Russian: Наси-паданг
uk - Ukrainian: Насі-паданг

The dish is a miniature banquet of meats, fish, Vegetable, and spicy sambals eaten with plain white rice
Nasi tim
Category: rice (chicken rice)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Nasi tim
jv - Javanese: Sega tim
ms - Malay: Nasi tim

The dish is made of chicken, mushroom and hard boiled egg. These are seasoned in soy sauce and garlic, and then placed at the bottom of a tin bowl. This tin bowl is then filled with rice and steamed until cooked. This dish is usually served with light chicken broth and chopped leeks.
Nasi timbel
Category: rice (chicken rice)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Bandung, West Java
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Nasi timbel
jv - Javanese: Sega timbel
ms - Malay: Nasi timbel
my - Burmese: နာဆီ တင်းဘဲ
su - Sundanese: Sangu timbel

The dish consisting of steamed rice wrapped inside a banana leaf.The heat of the hot-cooked rice touches the banana leaf and produces a unique aroma.
Nasi tutug oncom
Category: rice (mixed rice)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Tasikmalaya, West Java
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Tutug oncom
jv - Javanese: Tutug oncom
ms - Malay: Nasi tutug oncom

The dish is made of rice mixed with oncom fermented beans. It is usually wrapped in banana leaves and served with various side dishes.
Nasi tumpang
Category: rice (mixed rice)
Cuisine: Malaysian
Associated cuisines: Malaysian
Area: Malaysia
Countries: Malaysia
Region: South Eastern Asia
Other names: ms - Malay: Nasi Tupe

This dish is a rice with different layer of dishes wrapped in a cone shape with banana leaf packed. It is packed tightly consisting an omelette, beef or fish floss, and shrimp or fish local curry, sweet sambal gravy and cucumbers.
Nasi ulam
Category: rice (mixed rice)
Cuisine: Indonesian
Associated cuisines: Indonesian, Malaysian, Singaporean, Thai
Area: Jakarta
Countries: Indonesia
Region: South Eastern Asia
Other names: ar - Arabic: ناسي أولام
fr - French: Nasi ulam
id - Indonesian: Nasi ulam
jv - Javanese: Sega ulam
ml - Malayalam: നാസി ഉലം
ms - Malay: Nasi ulam
th - Thai: นาซีอูลัม

The dish is steamed rice served with various herbs and Vegetable, such as Centella leaves, lemon basil, and spices, accompanied by various side dishes.
Nurungji
Category: rice (scorched rice)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: ar - Arabic: الأرز المحترق
az - Azerbaijani: Qazmaq
cdo - Mindong: Diāng-bă
ceb - Cebuano: Dukot
ckb - Central Kurdish: بنکڕ
de - German: Tahdig
es - Spanish: Cocolón
fr - French: Croûte de riz
gan - Gan: 糷粑
hak - Hakka Chinese: Vo̍k-lat
hu - Hungarian: Nurungdzsi
id - Indonesian: Kerak nasi
ja - Japanese: お焦げ
jv - Javanese: Intip
ko - Korean: 누룽지
ms - Malay: Kerak nasi
nl - Dutch: Nurungji
sv - Swedish: Knaprigt ris
tl - Tagalog: Nurungji
tr - Turkish: Kavrulmuş pirinç
uk - Ukrainian: Хрусткий рис
vi - Vietnamese: Cơm cháy
wuu - Wu: 饭䊓
yue - Cantonese: 飯焦
zh - Chinese: 鍋巴

The dish is made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot.
Ofada rice
Category: rice (mixed rice)
Cuisine: Yoruba
Associated cuisines: Yoruba
Area: Ogun State
Countries: Nigeria
Region: Western Africa
Other names: ha - Hausa: Shinkafar Ofada
ig - Igbo: Ofada rice
yo - Yoruba: Ofada rice

The dish is a type of rice. It is used in making a variety of dishes.
Okowa
Category: rice (sticky rice)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ja - Japanese: おこわ
jv - Javanese: Okowa
uk - Ukrainian: Окова
vi - Vietnamese: Okowa

The is a steamed rice dish made with glutinous rice mixed with meat or Vegetable.
Okoy
Category: fritter (fried fritter)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bn - Bangla: ওকয়
es - Spanish: Okoy
it - Italian: Okoy
jv - Javanese: Okoy
tl - Tagalog: Okoy

The dish is crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers.
Onigiri
Category: rice (rice ball)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: أونيغيري
az - Azerbaijani: Oniqiri
bg - Bulgarian: Онигири
ca - Catalan: Onigiri
cs - Czech: Onigiri
da - Danish: Onigiri
de - German: Onigiri
en-simple - Simple English: Onigiri
eo - Esperanto: Onigiri
es - Spanish: Onigiri
eu - Basque: Onigiri
fa - Persian: اونیگیری
fi - Finnish: Onigiri
fr - French: Onigiri
he - Hebrew: אוניגירי
hi - Hindi: ओनीगिरी
hr - Croatian: Onigiri
hu - Hungarian: Onigiri
id - Indonesian: Onigiri
is - Icelandic: Onigiri
it - Italian: Onigiri
ja - Japanese: おにぎり
jv - Javanese: Onigiri
ka - Georgian: ო-ნიგირი
ko - Korean: 오니기리
min - Minangkabau: Onigiri
ms - Malay: Onigiri
my - Burmese: အိုနိဂိရိ
nl - Dutch: Onigiri
pa - Punjabi: ਓਨੀਗਿਰੀ
pl - Polish: Onigiri
pt - Portuguese: Oniguiri
ru - Russian: Онигири
sq - Albanian: Onigiri
sr - Serbian: Онигири
sv - Swedish: Onigiri
th - Thai: โอนิงิริ
tr - Turkish: Onigiri
uk - Ukrainian: Оніґірі
uz - Uzbek: Onigiri
vi - Vietnamese: Onigiri
yue - Cantonese: 飯糰
zh - Chinese: 御握

The dish is made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in seaweed. This dish traditionally have sour or salty fillings such as pickled Chinese plum, salted salmon, smoked and fermented bonito, kombu, tarako or pollock roe, or pickled Japanese giant red mustard greens. Because it is easily portable and eaten by hand, this dish has been used as portable food or bento from ancient times to the present day.
Orez Shu'it
Category: rice (beans rice)
Cuisine: Israeli
Associated cuisines: Israeli
Area: Jerusalem
Countries: Israel
Region: Western Asia
Other names: el - Greek: Ορέζ Σούιτ
he - Hebrew: אבס קון ארוז
jv - Javanese: Orez shu'it
ms - Malay: Orez shu'it

The dish consisting of white beans cooked in a tomato paste, served on white rice.
Pabellón criollo
Category: rice (mixed rice)
Cuisine: Venezuelan
Associated cuisines: Venezuelan, Spanish, African, Native American
Area: Venezuela
Countries: Venezuela
Region: South America
Other names: ar - Arabic: بابييون كريويو
ca - Catalan: Pabellón criollo
es - Spanish: Pabellón criollo
fr - French: Pabellón
he - Hebrew: פביון קריאויו
it - Italian: Pabellón criollo
ja - Japanese: パベヨン・クリオーリョ
jv - Javanese: Pabellón criollo
ko - Korean: 파베욘
nl - Dutch: Pabellón
uk - Ukrainian: Пабейон кріойо

It is a plate of rice, shredded beef in stew and stewed black beans.
Palitaw
Category: snack (rice cake)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: es - Spanish: Palitaw
tl - Tagalog: Palitaw

The dish is a small, flat, sweet rice cake. They are made from galapong - washed, soaked, and ground malagkit (sticky rice). Before serving, they are dipped in grated coconut, and presented with a separate mix of sugar and toasted sesame seeds.
Pakhala
Category: rice (mixed rice)
Cuisine: Indian
Associated cuisines: Odia, Indian
Area: Odisha
Countries: India
Region: Southern Asia
Other names: as - Assamese: পখালা
bn - Bangla: পখালা
es - Spanish: Pakhal
hi - Hindi: पखाल
jv - Javanese: Pakhala
or - Odia: ପଖାଳ
pa - Punjabi: ਪਖਲਾ
pnb - Western Punjabi: پکھالا
ur - Urdu: پکھالا

The dish consists of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi. It is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves. It is popularly served with dry roasted Vegetable—such as potato, brinjal, badi and sāgå bhåjā or fried fish.
Panta bhat
Category: rice (mixed rice)
Cuisine: Bangladeshi, Indian
Associated cuisines: Bangladeshi, Indian, Bengali, Assamese
Area: Bengal, Assam
Countries: Bangladesh, India
Region: Southern Asia
Other names: as - Assamese: পঁইতা ভাত
bn - Bangla: পান্তা ভাত
es - Spanish: Panta bhat
jv - Javanese: Panta bhat
kn - Kannada: ಪಾಂತಾ ಭಾತ್
lt - Lithuanian: Panta bhat

The dish is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion, chili and mashed potatoes or "Alu Makha" (simple boiled potatoes mashed and salted without adding any cream or cheese).
Panyalam
Category: dessert, snack (rice cake)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Mindanao
Countries: Philippines
Region: South Eastern Asia
Other names: jv - Javanese: Panyalam

The dish is fried rice pancake made with ground glutinous rice, brown sugar, and coconut milk mixed into a batter that is deep-fried.
Pastil
Category: rice (mixed rice)
Cuisine: Filipino
Associated cuisines: Filipino, Manguindanaon
Area: Manguindanao
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Pastil
jv - Javanese: Pastil
tl - Tagalog: Pastil

The dish is a packed rice dish made with steamed rice wrapped in banana leaves with dry shredded beef, chicken, or fish.
Pho
Category: noodle (rice noodle, white noodle)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Northern Vietnam, Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: af - Afrikaans: Phở
ar - Arabic: فا
az - Azerbaijani: Fo
bcl - Central Bikol: Phở
be - Belarusian: Фо
bg - Bulgarian: Фъ
bn - Bangla: ফো
ca - Catalan: Phở
cs - Czech: Phở
da - Danish: Phở
de - German: Phở
el - Greek: Φο
en-simple - Simple English: Pho
eo - Esperanto: Fao
es - Spanish: Phở
et - Estonian: Phở
fi - Finnish: Phở
fr - French: Phở
gl - Galician: Phở
he - Hebrew: מרק פו
hi - Hindi: फ़अ
hu - Hungarian: Pho
hy - Armenian: Ֆո
id - Indonesian: Phở
it - Italian: Phở
ja - Japanese: フォー
jv - Javanese: Pho
ko - Korean: 퍼
lt - Lithuanian: Fo
ml - Malayalam: ഫോ
ms - Malay: Phở
nb - Norwegian Bokmål: Phở
nl - Dutch: Phở
nn - Norwegian Nynorsk: Pho
pl - Polish: Phở
pt - Portuguese: Phở
ro - Romanian: Phở
ru - Russian: Фо
sah - Yakut: Фо
sk - Slovak: Phở
sv - Swedish: Phở
th - Thai: เฝอ
tl - Tagalog: Phở
tr - Turkish: Phở
uk - Ukrainian: Фо
vi - Vietnamese: Phở
yue - Cantonese: 越南河粉
zh - Chinese: 越南粉

The dish is a soup consisting of broth, rice noodles, herbs, and meat, typically beef or sometimes chicken.
Pilaf
Category: rice (mixed rice)
Cuisine: Global
Associated cuisines: Afghan, Uzbek, Turkish, Iran, Indian, Armenian, Azerbaijani, Russian, Kazakhstan, Kyrgyzstan, Pakistani, Tajik, Turkmenistan, Iraqi, Syrian, Georgian, Greek, Bulgarian, Romanian, Albanian, Bosnian and Herzegovinian, North Macedonian, Serbian, Kosovar, Montenegrin, Ethiopian, Eritrean, Tanzanian, Kenyan, Somalian, Saudi Arabian, Jordan, Palestinian, Lebanese, Yemeni, Egyptian
Area: Afghanistan, Uzbekistan, Turkey, Iran, India, Armenia, Azerbaijan, Russia, Kazakhstan, Kyrgyzstan, Pakistan, Tajikistan, Turkmenistan, Iraq, Syria, Georgia, Greece, Bulgaria, Romania, Albania, Bosnia and Herzegovina, North Macedonia, Serbia, Kosovo, Montenegro, Ethiopia, Eritrea, Tanzania, Kenya, Somalia, Saudi Arabia, Jordan, Palestine, Lebanon, Yemen, Egypt
Countries: Afghanistan, Uzbekistan, Turkey, Iran, India, Armenia, Azerbaijan, Russia, Kazakhstan, Kyrgyzstan, Pakistan, Tajikistan, Turkmenistan, Iraq, Syria, Georgia, Greece, Bulgaria, Romania, Albania, Bosnia and Herzegovina, North Macedonia, Serbia, Montenegro, Ethiopia, Eritrea, Tanzania, Kenya, Somalia, Saudi Arabia, Jordan, Palestine, Lebanon, Yemen, Egypt
Region: Global
Other names: af - Afrikaans: Pilaf
ar - Arabic: بيلاف
as - Assamese: পোলাও
az - Azerbaijani: Plov
ba - Bashkir: Былау
be - Belarusian: Плоў
be-tarask - Belarusian (Taraškievica orthography): Плоў
bg - Bulgarian: Пилаф
bn - Bangla: পোলাও
ca - Catalan: Pilav
ceb - Cebuano: Pilaw
ckb - Central Kurdish: پڵاو
cs - Czech: Pilaf
da - Danish: Pilaf
de - German: Pilaw
el - Greek: Πιλάφι
eo - Esperanto: Pilafo
es - Spanish: Pilaf
fa - Persian: پلو
fi - Finnish: Pilahvi
fr - French: Riz pilaf
he - Hebrew: פילאף
hu - Hungarian: Plov
hy - Armenian: Փլավ
id - Indonesian: Plov
it - Italian: Pilaf
ja - Japanese: ピラフ
jv - Javanese: Pilaf
ka - Georgian: ფლავი
kaa - Kara-Kalpak: Palaw
kk - Kazakh: Палау
kn - Kannada: ಪುಲಾವ್
ko - Korean: 필라프
ky - Kyrgyz: Палоо
la - Latin: Pilau
lb - Luxembourgish: Plow
lt - Lithuanian: Plovas
lv - Latvian: Plovs
mk - Macedonian: Пилав
mr - Marathi: पुलाव
mzn - Mazanderani: پلا
nb - Norwegian Bokmål: Pilaff
nl - Dutch: Pilav
nn - Norwegian Nynorsk: Pilaff
or - Odia: ପଲଉ
pa - Punjabi: ਪੁਲਾਵ
pl - Polish: Pilaw
pnb - Western Punjabi: پلاؤ
pt - Portuguese: Pilaf
ru - Russian: Плов
sah - Yakut: Плов
sl - Slovenian: Plov
sq - Albanian: Pilaf
sr - Serbian: Пилав
sv - Swedish: Pilaff
sw - Swahili: Pilau
tg - Tajik: Палав
tk - Turkmen: Palaw
tl - Tagalog: Pilaw
tly - Talysh: Polo
tr - Turkish: Pilav
tt - Tatar: Пылау
ug - Uyghur: پولۇ
uk - Ukrainian: Плов
ur - Urdu: پلاؤ
uz - Uzbek: Palov
vi - Vietnamese: Pilaf
wuu - Wu: 抓饭
yue - Cantonese: 手抓飯
zh - Chinese: 抓饭

It is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as Vegetable or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
Pinipig
Category: dessert, snack (roasted rice)
Cuisine: Filipino
Associated cuisines: Filipino, Manguindanaon
Area: Manguindanao
Countries: Philippines
Region: South Eastern Asia
Other names: jv - Javanese: Pinipig
tl - Tagalog: Pinipig

The dish is a flattened rice ingredient. It is made of immature grains of glutinous rice pounded until flat before being toasted. It is commonly used as toppings for various desserts, but can also be eaten plain, made into cakes, or mixed with drinks and other dishes.
Pitha
Category: pancake, rice cake, fritter (pancake, rice cake, fritter)
Cuisine: Bangladeshi, Indian
Associated cuisines: Bangladeshi, Indian, Assamese, Bengali, Odia, Jharkandhi, Bhojpuri
Area: Bangladesh, India
Countries: Bangladesh, India
Region: Southern Asia
Other names: as - Assamese: পিঠা
bn - Bangla: পিঠা
hi - Hindi: पिठा
id - Indonesian: Pitha
it - Italian: Pitha
jv - Javanese: Pitha
kn - Kannada: ಪೀಠಾ
lt - Lithuanian: Pitha
or - Odia: ପିଠା
uk - Ukrainian: Пітха

The dishes are a variety of food similar to pancakes, dumplings or fritters. This dish can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent).