Piti

Name: Piti
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 4 servings
Cuisine: Azerbaijani
Ingredients: 500g lamb shoulder, cubed; 200g dried chickpeas, soaked overnight; 2 medium potatoes, quartered; 1 large onion, quartered; 4 chestnuts, peeled; 100g tail fat or butter; 1 teaspoon turmeric; 1 teaspoon saffron threads; 4 dried plums; Salt and black pepper to taste; Lavash bread for serving

Piti (pih-TEE)

Azerbaijani Lamb Stew

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 512 kcal

A slow-cooked lamb and chickpea stew baked in individual clay pots, producing a deeply aromatic broth. The dish is traditionally served in two courses: first the rich broth with bread, then the tender meat and vegetables.

Nutrition & Info

Protein 35.0g

Carbs 30.0g

Fat 28.0g

Protein Carbs Fat

Dietary

nut-free

Equipment Needed

clay pots oven

Ingredients

500g lamb shoulder, cubed
200g dried chickpeas, soaked overnight
2 medium potatoes, quartered
1 large onion, quartered
4 chestnuts, peeled
100g tail fat or butter
1 teaspoon turmeric
1 teaspoon saffron threads
4 dried plums
Salt and black pepper to taste
Lavash bread for serving

Instructions

1
Soak chickpeas overnight and drain.
2
Divide lamb, chickpeas, potatoes, onion, chestnuts, and dried plums among four clay pots.
3
Add turmeric, saffron, salt, and pepper to each pot.
4
Top each with a piece of tail fat or butter.
5
Fill pots with water to cover ingredients.
6
Seal pots with foil or lids and bake at 180°C for 4 hours.
7
Serve broth separately with crumbled lavash, then serve the meat and vegetables.

💡

Did You Know?

In the city of Sheki, piti is considered the national dish, and restaurants compete fiercely for the title of best piti in town. The clay pot is essential, as it imparts an earthy flavor that cannot be replicated in metal cookware.

Chef's Notes

Equipment Tips

clay pots
oven

The Story Behind Piti

Piti is one of Azerbaijan's oldest dishes, with roots in medieval Caucasian cooking traditions. The technique of slow-baking individual portions in sealed clay pots allowed shepherds and traders to prepare meals that could cook unattended for hours.

The city of Sheki in northern Azerbaijan claims ownership of the definitive piti recipe, and the dish has become synonymous with the region's culinary identity. Each pot creates a self-contained meal that showcases the Azerbaijani mastery of slow-cooked lamb.

Today piti remains a winter staple and a must-try dish for visitors to Azerbaijan, served in traditional restaurants with crispy lavash bread.

🕐 Traditionally enjoyed lunch, especially in winter 📜 Origins: Medieval era

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Piti

Nutrition & Info

Dietary

Equipment Needed

Instructions

Did You Know?

Chef's Notes

Equipment Tips

The Story Behind Piti

Comments (0)

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