Purloo

Purloo (also spelled perloo or pilau) is a rice dish born in the South Carolina Lowcountry, where West African, French, and Southern cooking traditions collide in a single skillet. Think of it as the coastal South’s answer to jambalaya, but lighter and faster since it starts with cooked rice.

Bacon renders first and lays down a smoky fat base. Then onion, green bell pepper, sliced okra, and garlic get a quick sautee in that rendered fat. The julienned ham goes in next, adding a salty, meaty layer before the cooked rice absorbs all those flavors.

Fresh tomato, thyme, basil, and a pinch of red pepper flakes finish the dish with brightness and gentle heat. The whole thing comes together in about 30 minutes, making it as practical for a Tuesday night as it is rooted in centuries of Lowcountry tradition.

Chef Tips

• Slice the okra thin. Thin rounds cook faster and distribute more evenly through the rice. Thick chunks stay slimy in the center.
• Use day-old cooked rice. Freshly cooked rice clumps and gets mushy when stir-fried. Cold, dry rice from the fridge absorbs the bacon fat and seasonings without turning to paste.
• Seed the tomato as directed. Excess tomato juice makes the rice soggy. You want the tomato flesh for flavor, not the water.

Variations

• Shrimp purloo: Add peeled shrimp in the last 3 minutes of cooking for a classic Lowcountry seafood version. This is arguably the most traditional take.
• Sausage swap: Replace the ham with sliced andouille or kielbasa for a smokier, spicier dish.