Entree: Azerbaijan – Central Culinary Region – Piti (Slow-braised Azerbaijani lamb and chickpea stew traditionally cooked and served in individual earthenware pots)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

- 2 lb (900 g) lamb shoulder on the bone, cut into 1–1.5 inch pieces
- 1 1/2 cups (300 g) dried chickpeas, soaked overnight and drained
- 2 medium onions, thinly sliced
- 8 oz (225 g) peeled chestnuts (fresh or vacuum-packed)
- 1/4 tsp (0.5 g) saffron threads, crushed and steeped in 2 tbsp (30 ml) hot water
- 1 tbsp (15 ml) tomato paste
- 1/2 tsp (2.5 g) ground turmeric
- 4 cups (950 ml) water, plus more if needed
- 2 tbsp (30 ml) vegetable oil or rendered lamb fat
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) butter for finishing
- Lavash or crusty bread for serving

Instructions

1. Prep chickpeas and saffron: drain the soaked chickpeas. Crush saffron and steep in 2 tbsp hot water to release color and aroma.
2. Brown the lamb: heat oil in a heavy pot or skillet over medium-high heat. Brown lamb pieces in batches until well colored; transfer to a large heavy-bottomed pot or individual earthenware pots if available.
3. Sauté onions and aromatics: in the same pan reduce heat to medium, add the sliced onions and cook until lightly golden. Stir in tomato paste, turmeric, and black pepper; cook 1–2 minutes.
4. Assemble the stew: add the browned onions to the pot with lamb, add the drained chickpeas and chestnuts, pour in the saffron water and 4 cups water, and season with salt. Bring to a gentle simmer.
5. Slow-cook: cover and simmer very gently on the stovetop or bake covered at 300°F (150°C) for 2 to 2 1/2 hours until lamb is tender and chickpeas are creamy. Check after 90 minutes and add more water if needed to keep ingredients just submerged.
6. Finish and serve: melt butter and spoon a little over each portion. To serve traditionally, place torn pieces of lavash in serving bowls, ladle meat into the bread, and pour hot broth over; alternatively serve the stew in pots with bread on the side. Add extra cracked black pepper if desired.