Divriği Pilavı

Divriği Pilavı is a traditional rice pilaf specialty from the Divriği district of Sivas province in Türkiye. It is also known as Alatlı Pilavı or Muhaşerli Pilav. This dish, with a history of approximately 800 years, has been traditionally served by the local population during holidays, weddings, and special occasions since the Seljuk and Mengujekid periods.

^{Divriği Pilavı} (Hamarat)

The main ingredients of the pilaf include rice, boiled and bone-separated pieces of meat, boiled chickpeas, dried onion, Besni grape (also known as lady’s finger grape), butter, and regional spices. The meats used may include lamb, goat, chicken, turkey, deer, quail, and partridge. The meats are boiled a day in advance, shredded, and mixed with spices and salt.

To achieve a fluffy, grain-separated texture, baldo or osmancık rice varieties are preferred. Before use, the rice is soaked for about 30 minutes to reduce its starch content.

The preparation begins by adding the boiled meat, chickpeas, and grapes to sautéed onions. Then, the washed rice, previously soaked in salted water and drained, is added to the pot.

The pilaf is cooked by adding meat broth and boiling water. Once cooked, melted butter is stirred in and the pot is covered with a cloth to allow it to steam.

Traditionally, Divriği Pilavı is served by inverting the large cooking pot onto a wide tray or platter and eaten from the center. Today, it is commonly served in individual portions in restaurants. It is typically accompanied by grape compote.

^{Divriği Pilavı Servisi} (Türkiye Turizm Ansiklopedisi)

In 2020, Divriği Pilavı received a geographical indication registration certificate from the Divriği District Governorship. It is recognized as an original example in Turkish cuisine of the harmonious combination of meat, fruit, and rice. Historically and culturally, it is an important component of the regional culinary tradition.