🇦🇿 Azerbaijani Cuisine

Piti

Azerbaijani Lamb Stew

Prep Time 30 min

Servings 4

Difficulty Medium

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.

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.