Isparta Kabune Pilavı

Isparta is a registered geographical indication product unique to the province. This dish was officially registered on 30 May 2018 following an application submitted by the Isparta Chamber of Commerce and Industry under Law No. 6769 on Industrial Property. The distinctive characteristics of the product are linked to the use of local chickpeas, specially raised beef or lamb meat, regional butter, and traditional cooking methods carried out in tin-lined copper cauldrons.

Product Characteristics

Isparta kabune pilaf derives its primary distinguishing features from the ingredients used and the traditional cooking method. The chickpeas are cultivated in the Isparta region. The meat is obtained from beef or lamb raised on local pastures, fed particularly on thyme and vetch. The butter used is also a regional variety produced from sheep or goat milk. The distinctive aroma of the dish arises from the meat broth, infused with flavors from thyme- and vetch-fed animals, being absorbed by the rice. The pilaf is cooked in tin-lined copper cauldrons. A specialized technique involves arranging sweet, juicy rings of white onion at the base of the cauldron, requiring considerable skill. Another characteristic feature is the use of dried grapevine cuttings placed on a sac ayağı—a triangular iron-legged stove—which provides a smoky fire that enables rapid cooking.

Production Method

The preparation of the pilaf involves rice, meat broth, white dried onion, boiled chickpeas, boiled rib meat (beef or lamb), and butter.

The production steps are as follows:

• White onion is cut into rings and arranged to cover the base of the copper cauldron.
• Large-grained chickpeas, boiled 24 hours in advance, are spread over the onion layer.
• Beef or lamb meat, boiled a day in advance, is separated into fibers, cut into small pieces, and dried.
• These dried meat pieces are then spread over the chickpeas.
• Rice, washed in cold water, is layered as the first top layer, covering the meat.
• Another layer of meat is added, followed by another layer of rice.
• A perforated strainer is placed on top of the prepared ingredients, and the boiled meat broth is poured over it until it rises above the level of the rice.
• The copper cauldron is positioned approximately 30 cm above the ground on a sac ayağı, a triangular iron-legged stove.
• Cooking is carried out using a smoky fire generated by burning large quantities of dried grapevine cuttings around the cauldron and the stove.
• When the dish begins to boil and the water is absorbed, and the rice grains become distinctly visible, a skilled technique known locally as "miyami" is applied: butter is quickly poured over the rice.
• The cooked pilaf is stirred upward using a perforated wooden ladle, and the ladle is gently inverted to ensure the meat rises to the top of the pilaf.
• The pilaf is transferred into copper containers. The butter that rises during stirring and settles at the bottom during serving enhances the flavor.
• When served, black pepper is sprinkled on top, and it is accompanied by white onion, local star tomatoes, and green peppers.

Geographical Boundary

The geographical boundary of Isparta kabune pilaf is defined as Isparta Province. To preserve the product’s regional characteristics, the chickpeas, butter, and meat must be sourced from the Isparta region, and the pilaf must be prepared using the traditional, skill-intensive method. The reputation and original production method of the product are directly tied to Isparta.

Monitoring

Monitoring to ensure that Isparta kabune pilaf is produced in accordance with the specifications and methods outlined in its registration certificate is carried out in compliance with Law No. 6769 on Industrial Property. The coordination of monitoring activities is managed by the Isparta Chamber of Commerce and Industry. The monitoring team consists of four members from the Isparta Provincial Directorate of Food, Agriculture and Livestock, the Isparta Chamber of Commerce, and the Isparta Guilds and Artisans Chamber.

The monitoring authority oversees the proper preparation, storage, transportation, and marketing of the pilaf according to the specified technique and hygiene standards. It is also responsible for conducting necessary inspections to track the geographical indication and initiating legal proceedings in cases of unauthorized use. The commission primarily aims to raise awareness among restaurants and local producers and traders in areas where production and consumption are widespread by informing them about the geographical indication registration. Monitoring inspections are conducted at least once annually, and additional inspections may be carried out whenever needed or upon complaint, with results formally reported. Reports on monitoring activities are submitted annually by the Isparta Chamber of Commerce and Industry to the Turkish Patent and Trademark Office.