Entree: Azerbaijan – Baku & Absheron – Piti (Slow-simmered lamb and chickpea stew traditionally cooked and served in individual clay pots)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Additional 20 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder or neck, cut into large pieces
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 medium potatoes, peeled and cut into large chunks, about 1 lb (450 g)
- 8–10 whole peeled chestnuts (fresh or vacuum-packed), about 6 oz (170 g)
- 2 tbsp (30 ml) lamb tail fat or unsalted butter
- 1 tbsp (15 g) tomato paste
- 1/4 tsp (0.5 g) crushed saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 bay leaf
- 1 1/2 tsp (7 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 6 cups (1.5 l) water or light lamb broth
- 1 tbsp (15 ml) lemon juice (optional, for finishing)
- Sumac and chopped fresh cilantro, for serving
- 4 pieces lavash or crusty flatbread, for serving

Instructions

1. In a heavy pot or large bowl, combine the soaked chickpeas and lamb pieces. Add enough cold water to cover and bring to a gentle simmer over medium heat to scald impurities for 5 minutes; drain and rinse both lamb and chickpeas. This step helps clarify the final broth.
2. Return lamb and chickpeas to a clean large pot. Add the sliced onion, tomato paste, bay leaf, saffron with its soaking liquid, salt, pepper, and 6 cups (1.5 l) water or broth. Bring to a gentle simmer, skimming any foam that rises.
3. Reduce heat to low, cover partially, and simmer slowly for about 1½ to 2 hours until lamb and chickpeas are becoming tender.
4. Add the potato chunks and chestnuts and the lamb tail fat or butter. Continue to simmer gently for another 30–45 minutes until the potatoes, chestnuts and chickpeas are all tender and the lamb is falling from the bone.
5. If you have individual ovenproof clay pots (traditional pito), divide the stew and remaining solids into four pots and place in a preheated 325°F (160°C) oven for 15–20 minutes to meld flavors and gently reduce the broth. Alternatively, simply simmer a few minutes longer on the stove to concentrate the broth.
6. To serve, place a piece of lavash or torn bread in a shallow bowl, ladle the pieces of lamb and chickpeas over it, then pour the hot broth into a separate cup or over the bread per local custom. Sprinkle sumac and chopped cilantro and offer lemon juice on the side.