What type of cooking method is known as pilaf?

Pilaf is a method of cooking that involves sautéing grains, often rice, in a small amount of fat before adding liquid and allowing it to absorb the moisture and cook through. This technique enhances the flavor of the grains by creating a slight toasting effect during the sautéing process. The result is a dish where the individual grains remain separate and fluffy, rather than sticky or clumped together, which is a key characteristic of pilaf.

In this cooking method, the initial sautéing not only adds depth of flavor through caramelization but also helps to coat the grains with fat, which can improve texture and prevent them from becoming overly mushy. After the grains are sautéed, liquid is added, and they are then simmered until fully cooked, allowing the flavors to meld. This combination of sautéing followed by simmering is what distinguishes pilaf from other cooking methods, such as boiling, which does not involve the initial layering of flavors through fat and sautéing.