Isparta Kabune Pilaf Product Description and Distinctive Features: Isparta Kabune Pilaf derives its distinctive characteristics from the use of chickpeas grown in the Isparta region, as well as butter obtained from cattle and sheep specifically fed with thyme and clover in the local pastures. Another distinguishing feature is the method of cooking in tinned copper cauldrons, with sweet and juicy white onion rings placed at the bottom of the cauldron using a skillful technique. The aroma from the meat broth, obtained from animals fed with thyme and clover, imparts a unique flavor to the cooked pilaf. Another distinctive feature of Isparta Kabune Pilaf is its quick cooking over high heat on the triangular iron foot of the griddle, with the vine whip of the grapevine. 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 The white onion is thinly sliced into rings and covers the bottom of the copper cauldron. Large-sized boiled chickpeas, prepared 24 hours in advance, are sprinkled over the onions. Beef or lamb meat is boiled a day in advance, separated into fibers, cut into small pieces, and dried. The dried meat is then sprinkled over the chickpeas. The rice, washed with cold water, is spread in a layer sufficient to cover the meat. A layer of meat is placed over the rice, followed by another layer of rice. A perforated strainer is then placed on top, and the boiled meat's broth is added until it covers the rice. The copper cauldron is positioned on the triangular iron-footed griddle, known as "sac ayağı," located 30 cm above the ground. A large amount of dried grapevine whip is ignited around the iron foot and the cauldron on the intense fire. When it starts to boil and the water begins to evaporate, and the rice grains become visible, a skillful technique called "miyami" in the region involves quickly pouring melted butter over the rice. The cooked pilaf is placed in copper dishes by stirring upwards with a perforated ladle and gently turning upside down to position the meat on top. The butter that has settled at the bottom rises again during stirring and descends during presentation. Pepper is sprinkled on top, and it is served with white onions, local star tomatoes, and green peppers on the side.