Piti – Traditional Azerbaijani Lamb Stew
Ingredients:
- 500g lamb (with bone)
- 100g chickpeas (soaked overnight)
- 2 large potatoes
- 1 large onion
- 2 cloves of garlic
- 1 large tomato (peeled and chopped)
- 1 tablespoon dried sour plums or dried apricots (optional)
- 1 tablespoon clarified butter (ghee)
- Salt, to taste
- Black pepper, to taste
- Saffron (a few strands dissolved in 2 tablespoons of hot water)
- Fresh herbs (mint or parsley) for garnish
- Lavash or bread, for serving
Instructions:
- Preparation:
- Soak the chickpeas overnight in water. Drain them before cooking.
- Cooking the Meat and Chickpeas:
- In a large pot, heat the clarified butter over medium heat.
- Add the lamb pieces and sear them until browned on all sides.
- Add the soaked chickpeas and enough water to cover the meat and chickpeas by a few centimeters.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the meat and chickpeas are tender.
- Adding Vegetables and Flavors:
- Peel and chop the potatoes into large chunks. Add them to the pot.
- Add the chopped onions, garlic, and tomatoes.
- If using dried sour plums or apricots, add them now for a subtle sweetness and tang.
- Season with salt and black pepper to taste.
- Simmer for another 30-40 minutes, or until the potatoes are cooked through and the stew has thickened slightly.
- Finishing Touches:
- Stir in the saffron water for a rich flavor and golden color.
- Let the stew simmer for an additional 5-10 minutes to allow the flavors to meld.
- Serving:
- Serve the Piti in individual clay pots or bowls.
- Garnish with fresh herbs.
- Traditionally, Piti is eaten with lavash or bread. The bread is often dipped into the broth before eating the meat and chickpeas.
Enjoy your traditional Azerbaijani Piti! It’s a hearty and flavorful dish that’s perfect for a comforting meal.