Pilav – a dish of cooked rice topped with hot oil. The name derives from the Turkish name “pilav”, which is borrowed from old Persian پلو, which is pronounced papau, or the Iranian polów. It’s very simple to prepare and it’s the most famous dish in Kochani, a town in Macedonia mostly known for rice production.
- Put water to boil. The ratio of rice and water should be 1:2. Before boiling, add a little butter or margarine and salt. Then add the rice and boil over low heat, stirring constantly, until the water completely evaporates.
- Heat oil and pour it over the rice. Once cooked, allow resting in a pot covered with a lid. Once slightly cooled, serve in a bowl and grate white cheese above if desired.