Mrs. Nazlı Pişkin, historian, and food culture researcher began the seminar by speaking about wheat and bulgur and the pilaf dishes made with bulgur which was the main staple in Anatolian culture. Rice, which is originated from the Chinese geography has made its way to Anatolia through India. Rice a grain with a relatively younger past compared to other grains such as bulgur and wheat has spread through Anatolia via the influence of Iran and has made an important place for itself within the cuisine. In the 15th and 16th centuries Tosya, Boyabat and Beypazarı were the only places rice was grown. In the 17th century the famous traveler Eliya Çelebi mentions six towns that grow rice around Anatolia.
Mrs. Pişkin continued to talk about the different methods of producing rice and production amounts with the aid of tables and charts. “Ottomans were keen on the type of rice used to cook rice pilaf dishes. Iranian cuisine had a great influence on Ottomans regarding the rice dishes, which are categorized based on the ingredients used in the dish and the cooking methods.” Mrs. Pişkin also added the health benefits of rice and how it contributes to a balanced diet. Rice pilaf dishes have also been an important part of the rituals of Anatolian culture including events as wedding celebrations or celebrating the arrival of spring.
After the seminar, the participants were offered rice pilaf with “hamsi” (Black sea anchovies), tomato rice pilaf, rice pilaf with meat and bulgur rice pilaf with chestnuts accompanied with ayran.
6 December 2016
(Lecture video is in Turkish)