📝 About This Recipe
Hailing from the historic city of Sheki, Piti is a soul-warming Azerbaijani masterpiece traditionally slow-cooked in individual clay pots called 'dopular.' This rich stew features succulent lamb, buttery chickpeas, and chestnuts, all infused with the delicate aroma of saffron and the unique tang of dried cherry plums. It is more than just a meal; it is a ritualistic dining experience where the golden broth is enjoyed first, followed by the tender mashed meat and vegetables.
🥗 Ingredients
Main Stew Components
- 600 grams Lamb shoulder or neck (cut into 4 large chunks, bone-in preferred)
- 100 grams Lamb tail fat (Dumba) (finely chopped or sliced into 4 pieces)
- 1 cup Dried chickpeas (soaked in water for at least 12 hours)
- 2 medium Yellow onions (very finely diced)
- 8-12 pieces Chestnuts (peeled and roasted)
- 8 pieces Dried cherry plums (Alcha) (gives the dish its signature acidity)
Infusions and Seasoning
- 1/2 teaspoon Saffron threads (crushed and steeped in 2 tbsp hot water)
- 1/2 teaspoon Turmeric (for color and warmth)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 4-5 cups Water (filtered water is best)
For Serving
- 2 tablespoons Dried Mint (crushed between palms)
- 1 tablespoon Sumac (for garnishing the meat)
- 1 small Red Onion (thinly sliced into rings)
- 1 large Tandir bread or crusty loaf (essential for soaking up the broth)
👨🍳 Instructions
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1
Begin by rinsing the chickpeas that have been soaking overnight. Drain them well and set aside.
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2
Prepare your clay pots (dopular) or a heavy-bottomed Dutch oven. If using individual pots, divide the ingredients equally among four pots.
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3
Place the lamb chunks at the bottom of the pot. Layer the finely diced yellow onions directly over the meat.
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4
Add the soaked chickpeas and the roasted chestnuts on top of the onion layer.
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5
Place two dried cherry plums in each pot (or all eight in the Dutch oven). These provide the essential sour notes to balance the fat.
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6
Top the ingredients with the chopped lamb tail fat (dumba). This fat will melt slowly, creating a rich, golden seal on the stew.
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7
Add salt, pepper, and turmeric. Pour in enough water to cover the ingredients by about 2 inches.
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8
Place the pots in a cold oven and set the temperature to 300°F (150°C). Slow cooking is the secret to Piti's depth of flavor.
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9
After 3 hours of cooking, carefully remove the pots and stir in the prepared saffron infusion. The liquid should be turning a beautiful golden hue.
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10
Cover and return to the oven for another 1-2 hours until the lamb is 'falling-off-the-bone' tender and the chickpeas are buttery soft.
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11
Check the water levels occasionally; if the liquid reduces too much, add a small splash of boiling water.
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12
Remove from the oven and let rest for 10 minutes before serving. The fat should form a clear yellow layer on top.
💡 Chef's Tips
Always use bone-in lamb for the richest broth collagen. If you cannot find lamb tail fat, use a high-quality clarified butter (ghee) as a substitute. Do not skip the dried cherry plums; they are crucial for cutting through the richness of the lamb. Low and slow is the rule; if you rush the temperature, the chickpeas will remain tough and the meat stringy. For an authentic touch, use a wooden pestle to mash the solids at the table.
🍽️ Serving Suggestions
Serve the broth first by pouring it over torn pieces of Tandir bread in a shallow bowl. Dust the broth with plenty of dried mint before eating. Serve the remaining meat and chickpeas on a separate plate, mashed together and sprinkled with sumac. Pair with a side of fresh radish, green onions, and pickled peppers. Accompany with a glass of strong black tea or a tart pomegranate juice.