We were fortunate enough to have another wonderful healthy cooking demonstration with Azize. This was very well attended by 20 enthusiastic EAL learners with the following home  languages:
ARABIC, AMHARIC, CANTONESE, FARSI, JAPANESE, MANDARIN, PORTUGUESE, RUSSIAN, TATAR, TURKISH and UKRAINIAN

Isparta-Style Kabune Pilav (Azize’s recipe)

29.01.2026

Traditional Turkish Chicken & Rice Dish

INGREDIENTS (Serves 4–6)
  • 1 whole chicken, cut into pieces
    (or 800 g chicken thighs/drumsticks)
  • 2 cups baldo rice (or basmati)
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 large onions, thinly sliced
  • 3½ cups chicken stock (from the chicken)
Spices & Seasoning
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp turmeric (optional, for colour)
Optional (Traditional but Not Always Used)
  • 1 cup cooked chickpeas
  • A pinch of sugar (to help onions caramelise)

METHOD

1. Cook the Chicken
  1. Put chicken pieces into a large pot.
  2. Add enough water to cover.
  3. Add ½ tsp salt.
  4. Boil gently for 25–30 minutes until cooked.
  5. Remove chicken and save the stock.
  6. Shred or leave chicken in large pieces.
2. Prepare the Rice
  1. Wash rice until water runs clear.
  2. Soak in warm water with a pinch of salt for 20 minutes.
  3. Drain well.
3. Caramelise the Onions
  1. Heat olive oil and butter in a wide pot.
  2. Add sliced onions.
  3. Cook slowly until deep golden brown.
  4. Add a tiny pinch of sugar if needed.
 This step gives Kabune Pilav its signature Isparta flavour.
4. Add Spices & Chicken
  1. Add cinnamon, allspice, black pepper, and turmeric.
  2. Stir briefly.
  3. Add chicken pieces and chickpeas (if using).
  4. Mix gently.
5. Add Rice & Stock
  1. Add drained rice to the pot.
  2. Stir carefully to coat with oil and onions.
  3. Add hot chicken stock.
  4. Taste liquid and adjust salt.
6. Cook the Pilav
  1. Bring to a gentle boil.
  2. Lower heat, cover, and cook for 12–15 minutes until rice absorbs liquid.
  3. Do not stir while cooking.
7. Rest & Serve
  1. Turn off heat.
  2. Place a clean tea towel under the lid.
  3. Rest for 10 minutes.
  4. Fluff gently with a fork.
 How it’s served in Isparta
  • Served plain, no sauce
  • Often with:
    • Yoghurt
    • Green salad
    • Pickles