Mix together the marinade ingredients, and marinade the rabbit for at least 8 hours.
Drain the rabbit joints and reserve the marinade. Heat the butter in a large pan or casserole dish and brown the joints. Transfer them to a plate and put aside.
Brown the shallots with the garlic and spices in the same butter. Stir in the raisins and pekmez and return the rabbit joints to the pan. Pour over the marinade, add the water, and bring the liquid to the boil. Reduce the heat, cover, and cook gently for about 1 hour, until the rabbit is tender.
Once cooked, transfer the joints to a serving dish. Bubble up the sauce, season it to taste, and remove the cinnamon stick. Spoon the sauce over the rabbit, sprinkle with the parsley, and serve with a spinach or plain pilav.