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FoodieAtlas Recipes around the World

Piti

Piti
Azerbaijan
⏱ — min. Serves: —

Ingredients

  • 1 lb lamb, cut into chunks (preferably with bones)
  • 1 large onion, finely chopped
  • 1 large potato, peeled and cubed
  • 1 large tomato, peeled and chopped
  • 1/2 cup chickpeas, soaked overnight and drained
  • 4 dried plums or apricots
  • 4 chestnuts, peeled (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground saffron (dissolved in 2 tablespoons warm water)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Fresh mint, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

Prepare the Ingredients

Soak the chickpeas overnight, then drain and rinse them.

Peel and chop the potato, tomato, and onion. Mince the garlic.

Layer the Ingredients

In individual clay pots (or a large pot if preferred), layer the lamb chunks at the bottom.

Add the chickpeas, potato cubes, chopped onion, chopped tomato, dried plums or apricots, and chestnuts (if using).

Sprinkle with minced garlic, ground turmeric, salt, and pepper.

Add Water

Pour enough water into the pots to cover the ingredients. Bring to a boil, then reduce the heat to low and let it simmer.

Cook the Piti

Cover the pots and simmer for about 2 to 2.5 hours, or until the lamb and chickpeas are tender.

Add Saffron

About 30 minutes before the end of cooking, stir in the saffron water.

Serve

Enjoy your meal!