Konya Menekşeli Pilav

Konya Menekşeli Pilav is a traditional rice dish from Konya, Türkiye, prepared by combining green lentils and bulgur. An important part of Konya’s culinary culture, this dish acquires its distinctive identity through the garnishing of wild violets on its surface during spring months. Registered as a geographical indication on 01.10.2021 under application no. 17.09.2020 submitted by the Konya Metropolitan Municipality, in accordance with Law No. 6769 on Industrial Property.

Konya Menekşeli Pilav is prepared by lightly boiling green lentils, mixing them with bulgur, and cooking the mixture, then drizzling hot butter over the cooked dish. During spring, the edges of the serving plate are decorated with wild violets, adding aesthetic and cultural value to the dish. The skill involved in its preparation and the unique production method specific to Konya highlight its strong connection to the region. These characteristics define Konya Menekşeli Pilav as a protected regional delicacy.

The following ingredients are required for a four-serving portion of Konya Menekşeli Pilav:

• 400 g bulgur
• 200 g green lentils
• 50 g butter
• 7 g salt

1. Green lentils are sorted, washed, and lightly boiled to retain a slightly firm texture.
2. Bulgur and salt are added to the boiled lentils.
3. Sufficient water is added to cover the mixture, and it is cooked until the bulgur becomes tender.
4. Butter is melted separately in another pot and poured over the cooked pilav.
5. During spring, the dish is served on a plate with wild violets arranged along its edges.

All production stages are carried out within the boundaries of Konya province to preserve the dish’s authenticity and quality.

Konya Menekşeli Pilav has deep roots in Konya’s culinary traditions. The expertise involved in its preparation, along with local knowledge and traditional techniques, make it a distinctive flavor of Konya. Its registration as a geographical indication officially documents and safeguards its bond with the region.

The name “Konya Menekşeli Pilav” and its geographical indication emblem may be used on the product itself or its packaging. If this is not feasible, the emblem must be displayed prominently within the establishment. The production process is annually monitored by a five-member oversight body composed of representatives from the Konya Directorate of Agriculture and Forestry, the Konya Gastronomy and Tourism Association, and the Faculty of Tourism at Necmettin Erbakan University, under the coordination of the Konya Metropolitan Municipality. Additional inspections are conducted upon complaint or when deemed necessary.

The following criteria are used during inspections:

• Appropriateness of ingredients and their quantities
• Compliance with production and serving methods
• Correct use of the name “Konya Menekşeli Pilav” and its geographical indication emblem

The oversight body may obtain expert support or purchase services from public or private institutions when needed. The Konya Metropolitan Municipality, as the registering authority, conducts legal procedures to protect the rights associated with this geographical indication.