Soups
Piti Lamb and Chickpea Clay-Pot Stew
Ingredients
- - 600 g (1.3 lb) lamb neck or shoulder, bone-in, cut into pieces
- - 200 g (1 cup) dried chickpeas, soaked overnight
- - 2 onions, quartered
- - 100 g (3.5 oz) chestnuts, peeled
- - 6 dried plums (alcha)
- - 1 tsp saffron threads, soaked in warm water
- - 2 tbsp tail fat or butter
- - 1 tsp salt
- - 1/2 tsp black pepper
- - 1.5 litres (6 cups) water
- - 1 tbsp sumac, to serve
Method
- Divide the lamb, drained chickpeas, onion, chestnuts and dried plums evenly between four clay pots (or combine in one large pot).
- Add saffron water, tail fat, salt and pepper to each pot, then top up with water to nearly full.
- Cover and place the pots in a large pot of simmering water (a bain-marie), or simmer directly on low heat if using one pot.
- Cook gently for 2.5 to 3 hours until the lamb and chickpeas are completely tender.
- Serve piti in two courses: first the broth poured over crumbled bread with sumac, then the meat and chickpeas mashed together as the second course.
Introduction: Originating in the potters’ city of Sheki, piti is cooked and served in an individual clay pot (dopu), simmered slowly so the lamb, chickpeas, chestnuts and dried plums infuse into one rich broth.
Cultural Background: Originating in the potters’ city of Sheki, piti is cooked and served in an individual clay pot (dopu), simmered slowly so the lamb, chickpeas, chestnuts and dried plums infuse into one rich broth. It is considered one of Azerbaijan’s most authentic and beloved soups, hearty enough to serve as a full meal.
Tips: Low, slow simmering is essential — piti should never boil hard, or the lamb will toughen. If individual clay pots are unavailable, a heavy Dutch oven produces a very similar result.
Variations: A beef version replaces lamb entirely and is common in home cooking. Some versions add quince in autumn for a subtly sweet note.
Storage: Refrigerate for up to 3 days in an airtight container.
Reheating: Reheat gently on the stovetop over low heat, adding a little water if the broth has thickened too much.
Nutrition: Approx. 420 kcal, 30 g protein, 20 g fat, 28 g carbohydrate per serving (serves 4).
FAQs:
Q: Why is piti served in two stages? A: Traditionally, the broth is drunk first to warm the stomach, then the solid ingredients are mashed and eaten as a second, heartier course. Q: Can I use canned chickpeas? A: Dried chickpeas soaked overnight give the best texture, but canned can be used with a shorter cooking time.
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