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Piti

Name: Piti
Total time: 240 min
Yield: Serves 4
Cuisine: Azerbaijan
Ingredients: 600g (bone-in) Lamb; 200g (canned) Chickpeas; 2 Onion; 2 Potato; 8 Chestnuts (roasted); A pinch Saffron; 1 tsp Dried mint; 2 tsp Salt; A pinch Black Pepper; To taste Bread

Soup

⏱ 240 min

👥 Serves 4

Difficulty ⭐⭐

Lamb, chickpeas, and saffron slowly simmered in individual clay pots — the famous soup of Sheki.

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📖 The Story Behind This Dish

Piti is the specialty of Sheki, an old city in northwestern Azerbaijan: lamb, chickpeas, chestnuts, and sheep's tail fat go into individual clay pots and simmer for hours. There's etiquette to eating it — first tear bread into a bowl and pour the broth over to eat, then move the solids to a plate. Saffron gives it its signature aroma.

🌆 Where it's eaten: In the courtyard dining room of a caravanserai in Sheki, a clay pot is brought to each person, and diners tear bread and soak it in the broth.

🥕 Ingredients (serves 4)

Lamb 600g (bone-in)
Chickpeas 200g (canned)
Onion 2
Potato 2
Chestnuts (roasted) 8
Saffron A pinch
Dried mint 1 tsp
Salt 2 tsp
Black Pepper A pinch
Bread To taste

👩‍🍳 Instructions

Cut the lamb into large pieces and simmer in 1.5L water for 1 hour, skimming.
Divide among ovenproof clay pots or a heavy pot and add the chickpeas and onion wedges.
Cover and simmer on low (or in a 160°C oven) for 2 hours.
Add the potatoes, chestnuts, and saffron soaked in hot water and simmer another 40 minutes.
Season with salt and pepper.
Sprinkle with dried mint and serve with bread.

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