Entree: Azerbaijan – Azeri Northwest – Piti (Lamb and Chickpea Stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder on the bone, cut into large chunks
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 6 cups (1.4 L) water (or light lamb stock)
- 1 large onion, thinly sliced
- 1 medium potato, peeled and cut into large cubes (about 8 oz / 225 g)
- 1/2 cup (70 g) cooked peeled chestnuts (optional)
- 2 tbsp (30 g) sheep tail fat or unsalted butter (or lard)
- 1 tbsp (15 ml) tomato paste
- 1 bay leaf
- 1/2 tsp (1 g) ground turmeric
- Pinch of saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 tsp (6 g) kosher salt, plus more to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil (for browning, optional)

To serve
- Lavash or other flatbread
- Sumac and lemon wedges
- Fresh chopped cilantro or parsley

Instructions

1. If using dried chickpeas, soak them overnight in plenty of water; drain before cooking. Preheat oven to 325°F (160°C) if using earthenware pots in the oven.
2. In a heavy skillet or the bottom of a large pot, heat the oil and brown the lamb pieces lightly on all sides (optional but adds depth). Transfer lamb to individual earthenware pots (piti pots) or a single heavy pot.
3. In the same pan, add the sheep tail fat or butter and soften the sliced onion until translucent. Stir in the tomato paste and turmeric, cook 1–2 minutes, then add this mixture to the pots over the lamb.
4. Distribute soaked chickpeas among the pots, add potato cubes and chestnuts if using. Pour in water (or stock) to cover the contents (about 1.5 cups / 350 ml per individual pot or all at once for a single pot).
5. Add the bay leaf, saffron with its soaking water, salt, and pepper to each pot. Cover pots with their lids; if using a single pot, bring to a gentle simmer.
6. Cook very gently: on the stovetop simmer gently for 2 to 2 1/2 hours, or place covered pots in the oven at 325°F (160°C) for 2 to 2 1/2 hours, until lamb and chickpeas are tender and the broth is rich.
7. Taste and adjust seasoning. Traditionally the broth is served in two stages: first the clear broth is ladled out and served in bowls, then the solid ingredients (lamb, chickpeas, potato, chestnuts) are served in the pot or on plates.
8. Serve each portion with warm lavash or flatbread, sprinkled sumac, lemon wedges, and chopped fresh cilantro or parsley for diners to add to taste.