Divriği Pilavı

Divriği Pilavı is a traditional rice pilaf specialty unique to the Divriği district of Sivas Province in Türkiye. It is also known as Alatlı Pilavı or Muhaşerli Pilav. This dish, with a history of approximately 800 years, has been traditionally served to guests during holidays, weddings, and special occasions since the Seljuk and Mengujekid periods.

Divriği Pilavı (Hamarat)

Ingredients and Foods Used

The main ingredients of the pilaf include rice, boiled meat pieces separated from their bones, boiled chickpeas, dried onion, Besni raisins (also known as ladyfinger grapes), butter, and regional spices. The meats used may include lamb, goat, chicken, turkey, deer, quail, and partridge. The meats are boiled a day in advance, shredded, and mixed with spices and salt.

Rice Selection

To achieve a distinct grain texture, baldo or osmancık rice varieties are preferred. Before cooking, the rice is soaked for about 30 minutes to reduce its starch content.

Preparation

The preparation begins by adding the boiled meat, chickpeas, and raisins to sautéed onions. Then, the washed rice, which has been soaked in salted water and drained, is added to the pot.

The pilaf is cooked by adding meat broth and boiling water. Once cooked, melted butter is stirred in and the pot is covered with a cloth to allow it to steam.

Serving Style and Consumption Habits

Traditionally, Divriği Pilavı is served on the table by inverting the large cooking pot onto a wide tray or platter, and it is eaten from the center. Today, it is commonly served in individual portions in restaurants. It is typically accompanied by grape compote.

Service of Divriği Pilavı (Encyclopedia of Turkish Tourism)

Registration and Cultural Significance

In 2020, Divriği Pilavı received a geographical indication registration certificate from the Divriği District Governorship. It is regarded as an original example in Turkish cuisine of the harmonious combination of meat, fruit, and rice. Historically and culturally, it is an important component of the regional culinary tradition.