Piti
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The Tale of Piti
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Piti, lamb and chickpea stew slow-cooked and served in individual clay pots, is especially associated with the Azerbaijani city of Shaki, a historic Silk Road trading center where the dish is said to have been refined. It remains a beloved regional specialty served with dried fruit and sumac.
Ingredients
Scale:· 4 servings
- 1.5 lbs lamb, bone-in pieces
- 1 cup chickpeas, soaked overnight
- 2 onions, chopped
- 2 potatoes, cubed
- 2 tbsp tomato paste
- 1/2 tsp saffron, bloomed
- 2 tbsp butter
- Dried plums, a few
- Salt and pepper, to taste
Instructions
- 1Divide the lamb, chickpeas, onions, tomato paste, saffron water, and butter evenly among individual small clay pots.
- 2Add water to fill each pot and season with salt and pepper.
- 3Cover the pots and simmer gently (or bake at 325°F) for about 1 hour.
- 4Add the potatoes and dried plums to each pot and continue cooking until the lamb is very tender, about 30 more minutes.
- 5Serve each pot individually, first ladling off the broth to enjoy as a soup with bread.
- 6Mash the remaining meat, chickpeas, and potatoes together in the pot before eating as the main course.
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