By Nevin Halici
Üzlemeli pilaf is served at wedding receptions in Şanlı Urfa in southeastern Anatolia. In the rest of Turkey, wedding pilafs are usually garnished with sweetmeats or zerde, but the people of Şanlı Urfa prefer this recipe.
Pick over and wash the chickpeas, soak for 8 hours, then wash again and add to 17 fl oz. cold water. Boil for approximately 50 minutes until tender, then strain.
Pick over and wash the sultanas, soak in warm water for 30 minutes.
Dice the meat the same size as the chickpeas, and dry-coo