Pilau, Traditional rice dish in Raf Raf region, Tunisia
Pilau is a rice dish from the Raf Raf region made by cooking rice with aromatic spices, caramelized onions, and meat in a seasoned broth until the grains absorb all the flavors. It is served with various protein options including chicken, lamb, or fresh seafood from nearby coastal waters.
The development of Pilau was shaped over generations by cooking methods from Mediterranean and Middle Eastern traditions. These influences continue to define how the dish is prepared in the region today and reflect historical connections between different food cultures.
Families in Tunisia serve this rice dish during celebrations and gatherings, with each household maintaining its own variation of ingredients and preparation methods. The way it is prepared and shared reflects the importance of community and hospitality in local dining traditions.
Local restaurants in the Raf Raf region typically prepare this dish fresh daily, and it is best enjoyed while still warm. Arriving early in the day increases your chances of finding it available, as portions are often limited and can sell out quickly.
The preparation requires special techniques such as toasting spices beforehand and sealing the cooking pot with foil to maintain proper moisture throughout the rice. This method allows the grains to steam as they cook, resulting in a tender texture rather than becoming hard or dry.
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