Piti (Azerbaijani Lamb and Chickpea Pot Stew)
In short: Lamb, chickpeas, potatoes and dried plums slow-baked in a covered pot with saffron until the meat falls apart. Eaten as broth first, then mash. It takes about 3 h 55 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 3 h 30 min
- Resting
- 8 h
- Total
- 3 h 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 535 kcal
Piti is a slow-baked stew of lamb, chickpeas and potatoes, cooked in individual lidded clay pots and popular across Azerbaijan, especially in the city of Sheki. Eating it is a ritual: first the broth is poured over torn bread, then the meat, chickpeas and potatoes are mashed together and eaten with raw onion and sumac. This version uses a Dutch oven or small ovenproof bowls covered with foil.
Instructions
- Cover the soaked chickpeas with fresh water and simmer for 30 minutes to start softening them. Drain. Heat the oven to 160°C (325°F).
- Divide the lamb, chickpeas, onions, potatoes and plums among 4 ovenproof bowls of about 400 ml (1 2/3 cups), or put them into one Dutch oven. Season each layer with salt and pepper.
- Pour the saffron water and hot water over, to come about three-quarters of the way up the ingredients.
- Cover each bowl tightly with foil, or put the lid on the Dutch oven, and bake for 2 1/2 to 3 hours, until the lamb is falling apart and the chickpeas are soft.
- Serve the traditional way: pour the broth into bowls and tear bread into it. Eat this first as a soup.
- Then mash the meat, chickpeas, potatoes and plums together with a fork and eat with raw onion and sumac.
Tips
- No clay pots? A heavy Dutch oven works, but add 30 minutes to the cooking time because a bigger volume heats more slowly.
- Skim the layer of fat from the broth before serving if you prefer a lighter piti. Lamb shoulder gives a good amount of fat for flavor, so do not trim it all away.
Questions and answers
How is piti eaten?
In two courses. First the broth is poured over torn bread and eaten as a soup, then the solids are mashed together and eaten with raw onion and sumac.
Can I make piti in a slow cooker?
Yes. Cook everything on low for 8 to 9 hours, or until the lamb is very tender. Use 100 ml less water, since a slow cooker loses little steam.
What can I use instead of dried sour plums?
Pitted prunes with a squeeze of lemon juice give a similar sweet and sour note. Dried apricots also work in a pinch.
How long does it take to make Piti (Azerbaijani Lamb and Chickpea Pot Stew)?
About 3 h 55 min in total: 25 min of preparation and 3 h 30 min of cooking.
How many calories are in Piti (Azerbaijani Lamb and Chickpea Pot Stew)?
About 535 kcal per serving, with 28 g of protein, 47 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 535 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 47 g |
| Fat | 26 g |
| Fiber | 9 g |
| Sugar | 10 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
