Cizre Bırınczer

Cizre birınczer is a traditional dessert native to the Cizre district of Şırnak Province, prepared with rice, water, powdered white sugar, cinnamon, and saffron or turmeric, and served cold. Sunflower oil may optionally be added. This dessert is distinguished by its thick consistency and characteristic yellow-orange color: it turns yellow when saffron is used and orange when turmeric is used. It is typically garnished with a sprinkle of cinnamon on top.

In the Cizre region, rice is called “bırınc” and the yellow color is referred to as “zer.” Therefore, the term “Bırınczer” as a whole means “yellow rice.”^【1】 Although the word “pilav” appears in its name, Cizre birınczer has the flavor profile of a dessert. It holds an important place in the regional culinary culture and is traditionally served cold during special occasions and gatherings.

Cizre birınczer is a dessert that has persisted in Cizre’s culinary culture for centuries. This flavor is particularly favored during summer months and communal celebrations such as holidays, forming an integral part of Cizre’s gastronomic identity. Its geographical association is evident both in the selection of ingredients and in its preparation method. The rice used is linked to local agricultural traditions, as reflected in the dessert’s name.

The traditional recipe is prepared for approximately 15–16 servings. The ingredients and production steps are as follows:

• 180–200 g rice
• 1800–2000 ml water
• 1000–1200 g powdered white sugar
• 8–10 g powdered cinnamon
• 1–2 g turmeric or 0.25 g saffron
• 14–15 g sunflower oil (optional)

• The rice is thoroughly washed and placed in a pot.
• The specified amount of water is added and the mixture is cooked over medium heat for 15–20 minutes.
• Sunflower oil may be added and stirred in, if desired.
• Sugar is added and the mixture is cooked for an additional 1–2 minutes.
• Saffron or turmeric is then added, followed by cinnamon, which is stirred briefly before removing from heat.
• The mixture is portioned into bowls and sprinkled with cinnamon on top.
• It is left to rest at room temperature or in the refrigerator for 5–6 hours before being served cold.

The name “Cizre Bırınczer” was registered as a geographical indication on 22 December 2023 under Law No. 6769 on Industrial Property. The registering authority is the Cizre District Governorship, and the geographical boundary is defined as the Cizre district of Şırnak Province. The registration aims to protect the link between the product’s production method and ingredient selection and its geographical origin.

According to the registration, all stages of Cizre birınczer production must be carried out within the boundaries of the Cizre district of Şırnak Province. The selection of ingredients, spice proportions, and production method are based on local traditions.

The production process and compliance with registration requirements are monitored by a three-member inspection body coordinated by the Cizre District Governorship, comprising the Cizre District Directorate of Agriculture and Forestry, the Cizre Municipality, and expert individuals familiar with the product. Inspections are conducted at least once per year, with additional inspections carried out as needed or upon complaint. During inspections, the accuracy of ingredient quantities, production methods, and labeling on packaging are verified.