Pulë me pilaf is a traditional Albanian dish whose main ingredients are chicken and rice. The history of this dish dates back to the time of the Ottoman Empire, when various types of pilaf spread throughout the Balkans. The dish quickly became part of both everyday and festive tables across Albania. Pulë me pilaf is among the most popular and widespread dishes in Albanian cuisine.
To prepare pulë me pilaf, the chicken is first seasoned and briefly roasted in the oven. Meanwhile, finely chopped onion is sautéed in butter and oil, then rice is added, which can be lightly fried as well, and everything is then covered with vegetable broth. The rice is mixed with the juices from the chicken, the chicken is placed back on the rice, and everything is baked in the oven until the meat is tender. The result is tender chicken and fluffy, flavorful rice, served straight from the baking dish.
Dishes featuring rice and meat are popular in many cuisines. In Turkey, it is known as “tavuklu pilav”, in Greece as “kotopoulo me pilafi”, and in Central Asian countries, the rice dish with meat is called plov.
Each cuisine has its own specific version of pilaf, differing in spices, vegetables, type of meat, or method of preparation. The Albanian version of pulë me pilaf is characterized by its simplicity and emphasis on the pure taste of chicken and rice.
I tasted pulë me pilaf at the Fisi restaurant in Shkodër. One portion cost 600 ALL (6 EUR, see Where to Eat in Albania).
Bon appétit!
