Entree: Azerbaijan – Caspian Azerbaijan – Piti (Slow-cooked lamb and chickpea stew traditionally prepared and served in individual clay pots)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 1.5 lb (700 g) lamb shoulder on the bone, cut into 1–2 inch (2–5 cm) pieces
- 1 1/2 cups (300 g) dried chickpeas, soaked overnight and drained
- 2 medium potatoes, about 1 lb (450 g), peeled and cut into 1-inch (2.5 cm) cubes
- 6 oz (175 g) peeled chestnuts, cooked (optional)
- 1 large onion, thinly sliced
- 2 tbsp (30 ml) clarified butter or sunflower oil
- 1/2 tsp (2.5 g) saffron threads, soaked in 2 tbsp (30 ml) hot water
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (1.5 g) ground turmeric or a pinch of ground cumin (optional, regional variation)
- 8 cups (1.9 l) water or enough to cover pots
- 2 bay leaves
- Fresh cilantro or parsley for garnish
- Lemon wedges and crusty flatbread or lavash for serving

Instructions

1. If using dried chickpeas, soak them in cold water overnight, then drain and rinse before cooking.
2. In a large heavy pot or in six individual 2-cup (500 ml) clay pots, place a layer of a few chickpeas, then add a portion of lamb pieces, a few chestnuts if using, some potato cubes, and a few slices of onion, dividing ingredients evenly among pots.
3. Add a pinch of salt and pepper to each pot, a bay leaf, and a drizzle of clarified butter or oil. Pour in enough water to cover the contents by about 1/2 inch (12 mm).
4. Stir the saffron into the water so it is evenly distributed, then pour into the pot(s). If using a single large pot, combine all ingredients and water similarly.
5. Cover and bring to a gentle simmer over medium heat, then reduce heat to low. Cook slowly, partially covered, for 2 to 2 1/2 hours until lamb and chickpeas are very tender. Skim any foam during the first part of cooking.
6. Check seasoning toward the end of cooking and add more salt or pepper as needed. If using individual clay pots, they should be removed from heat once contents are tender and the broth fragrant.
7. To serve traditionally, present each diner with a clay pot or bowl. Diners can break bread and dip into the broth, squeeze lemon over the stew, and garnish with chopped cilantro or parsley.
8. Alternatively, spoon contents into bowls, ladle hot broth over, and serve with lemon wedges and fresh lavash or crusty bread alongside.