Divrigi Pilaf Description and Distinguishing Features of Divriği Pilaf / Alatlı Pilaf: Divriği Pilaf, also known as Alatlı Pilaf, is a regional dish made by boiling meat, cutting it into small pieces, mixing it with spices (black pepper, allspice), placing it at the bottom of the pot, and then adding boiled chickpeas and Adıyaman Besni Grapes, which are registered as a geographical indication with the number 357. The dish is then cooked with the addition of prepared rice on top. In the past, Divriği Pilaf / Alatlı Pilaf was traditionally prepared during charitable events, weddings, and other special occasions. Today, it is also made in restaurants.Examining its historical process, it has been produced in the region for many years, and the preparation of all ingredients, including the meat, requires knowledge and experience.During the preparation of the dish, the quantity of rice and meat is equal. Half the amount of 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 in advance and shred it into finger-sized pieces. Add spices and salt to the shredded meat, mix, and let it rest. Boil the chickpeas and peel them. Thinly slice the onion and sauté it in vegetable oil in a pot. Once the onions are sautéed, add the meat to the pot, mix it with the onions, and spread it evenly at the bottom of the pot. Add 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. Add 3 cups of meat broth and 4 cups of water. Bring it to a boil over high heat until the rice absorbs some of the water, then reduce the heat to the lowest setting. Cook the rice until it absorbs 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 tightly wrap it with a thick cloth. Let it rest for about 1 hour. After resting, turn the pot upside down onto a tray, so the pilaf is transferred to the tray. Serve the pilaf in this way. Additionally, grape compote can be served on the side.