The Smaller the Bird, the Juicier the Pirloo
Pirloo, perloo, purloo, pelau, pilaf, pilau—these are just six of the many names for one of my favorite rice dishes. The dish has as many names as it does variations found across the world, and in the Lowcountry, we have just as many recipes for it. It’s a one-pot rice dish usually made with some sort of aromatic vegetables and cooked with some kind of meat. The rice absorbs all of the rich flavor from the vegetables and meat, and it coats itself in any fatty goodness that comes from the cooking process as well.
Commonly, you’ll find pirloo made with some sort of poultry, chicken being the most common and versatile meat added. But game birds like quail, squab, and guinea fowl have been eaten by common folk and kings forever, and one of my ...
