Divrigi Pilaf Description and Distinguishing Features of Divriği Pilaf / Alatlı Pilaf: Divriği Pilaf, also known as Alatlı Pilaf, is a traditional dish from the region. It is prepared by boiling meat, cutting it into small pieces, and mixing it with spices such as black pepper and allspice. This mixture is placed at the bottom of a pot, followed by the addition of boiled chickpeas and Adıyaman Besni Grapes, which are recognized as a geographical indication under registration number 357. Finally, rice is added on top and the dish is cooked to perfection. Traditionally, Divriği Pilaf / Alatlı Pilaf was prepared for charitable events, weddings, and other special occasions. In modern times, it is also commonly served in restaurants. Looking at its historical development, this dish has been made in the region for many years, and preparing all the ingredients, including the meat, requires skill and experience. When making the dish, the proportions of rice and meat are kept equal. Half of the meat is used for butter, one-third for chickpeas, one-third for grapes, and one-third for onions. Production Method: Ingredients for 10 servings: 1 kg beef (optional: lamb, goat, or poultry meat), 1 kg rice, 1 cup chickpeas, 1 cup Adıyaman Besni Grapes, 1 medium-sized onion, 1 tablespoon black pepper (coarsely ground), 1 tablespoon allspice (coarsely ground), 250 g butter, 1/2 cup vegetable oil, 3 cups meat broth, 1 tablespoon salt Preparation: Boil the meat a day before and shred it into pieces about the size of your fingers. Add the spices and salt to the shredded meat, mix well, and let it rest. Boil the chickpeas and peel them. Slice the onion thinly and sauté it in vegetable oil in a pot. Once the onions are cooked, add the meat to the pot, mix it with the onions, and spread it evenly at the bottom. Place the boiled chickpeas and washed Adıyaman Besni Grapes on top of the meat. Rinse the rice, which has been soaked in salty boiling water for about an hour, three times and drain it. Add the rice to the pot. Pour in 3 cups of meat broth and 4 cups of water. Bring it to a boil over high heat until the rice absorbs some water, then lower the heat to the lowest setting. Let it cook until the rice has absorbed all the water. Once the rice has fully absorbed the water, remove it from the heat. Brown the butter and pour it over the rice. Cover the pot with a clean cloth and wrap it tightly with a thick cloth. Let it rest for around 1 hour. After resting, turn the pot upside down onto a tray so the pilaf is transferred to the tray. Serve the pilaf this way. Additionally, grape compote can be served on the side.