Lamb Piti Soup with Saffron and Mint
3 servings
240 minutes
Piti is a traditional Azerbaijani soup cooked in individual clay pots, symbolizing the richness of flavor and culinary mastery of the region. The dish's origins date back to ancient times when it was particularly popular among nomads due to its nutritional value and ease of preparation. Tender lamb meat simmers for several hours, enriched with the aromas of saffron, mint, and plum, giving the soup a unique sweet-spicy taste with a slight tanginess. Piti is served in two stages: first mashed peas with potatoes are placed on a plate, followed by a rich broth. This dish not only warms but also provides true enjoyment through its deep flavor harmony.
1
Soak the peas for a few hours.
- Dried peas: 50 g
2
Wash the lamb, cut it into pieces, and cover with cold water. Add peas and bring to a boil. Skim off the foam, add salt, and cook for 3 hours.
- Lamb: 500 g
- Dried peas: 50 g
- Salt: to taste
3
Peel the potatoes and add them to the soup. Add salt.
- Potato: 2 pieces
- Salt: to taste
4
Remove the pits from the plums and add them to the soup. Bring to a boil.
- Cherry plum (alycha): 100 g
5
Chop the onion and add it to the soup.
- Onion: 2 heads
6
Chop the bacon and add it to the soup.
- Lard (back fat): 30 g
7
Pour boiling water over dried saffron, let it steep, and add to the soup. Cook for 5 minutes.
- Saffron: to taste
8
Sprinkle the soup with chopped mint.
- Mint: to taste
