Piti in a portioned pot
5 servings
120 minutes
Piti is a traditional Azerbaijani dish that embodies the richness of flavors and culinary traditions of the region. Slowly simmered in a pot, the lamb absorbs the aromas of saffron, sour plum, and tail fat, becoming incredibly tender. Chickpeas add textural richness to the dish, while onions provide a subtle sweetness. Piti is distinguished by its depth of flavor and rich consistency, making it ideal for cozy family lunches. It is traditionally served in two stages: first as a fragrant broth and then the cooked ingredients that can be mashed on the plate. This dish is not only nourishing but also warming, uniting traditions and home comfort.
1
Soak chickpeas overnight (regular peas will overcook).
- Chickpeas: 200 g
2
We chop the meat and onion finely.
- Lamb: 400 g
- Onion: 120 g
3
Layer peas, lamb, onions at the bottom of the pot and top with tail fat.
- Chickpeas: 200 g
- Lamb: 400 g
- Onion: 120 g
- Fat-tail (lamb) fat: 200 g
4
Fill with cold water, add salt.
- Saffron: to taste
5
Cook on very low heat for 2 hours, periodically skimming off the foam.
- Cherry plum (alycha): 3 pieces
