Isparta Kabune Pilaf Product Description and Distinctive Features: Isparta Kabune Pilaf is known for its unique taste, largely due to the use of locally cultivated chickpeas and butter made from the milk of cattle and sheep that graze on thyme and clover in the region’s meadows. What sets it apart even further is the traditional cooking method—prepared in tinned copper cauldrons with carefully arranged sweet, juicy white onion rings layered at the base using a precise technique. The rich meat broth, made from livestock nourished with thyme and clover, infuses the dish with a deep, distinctive aroma. Another signature aspect of Isparta Kabune Pilaf is its rapid cooking over high heat, positioned on a triangular iron stand over a griddle, using grapevine twigs as fuel. Production Method: Ingredients: - 180 g rice - 300 ml meat broth - 1 white onion - 110 g boiled chickpeas - 250 g boiled rib meat (beef or lamb) - 2 tablespoons butter Thin rings of white onion are carefully arranged to form a base layer at the bottom of a copper cauldron. Over the onions, large, pre-boiled chickpeas—prepared a day ahead—are evenly spread. The rib meat, whether beef or lamb, is also pre-boiled the previous day, then shredded into small, tender pieces and left to dry. These dried meat pieces are scattered over the chickpeas. Next, rice—thoroughly rinsed in cold water—is added in a layer to completely cover the meat. A second layer of meat follows, topped once more by a final layer of rice. A perforated strainer is placed on top, and the hot meat broth is poured in until the rice is fully submerged. The cauldron is then set onto a triangular iron stand (sac ayağı) situated roughly 30 cm above ground level. Around this setup, a generous amount of dry grapevine twigs is ignited, producing an intense flame beneath the cauldron. As the mixture boils and the liquid evaporates, the rice grains begin to surface. At this point, a regional technique called "miyami" is performed—hot melted butter is swiftly poured over the rice. Once cooked, the pilaf is transferred into copper serving plates using a perforated ladle, gently stirred from the bottom upward, and flipped so that the meat rests on top. The butter, which had settled at the base, rises during mixing and sinks back down when served. A sprinkle of black pepper finishes the dish, which is traditionally accompanied by white onions, locally grown star tomatoes, and green peppers.