Entree: Azerbaijan – Nakhchivan – Piti (Slow-cooked Nakhchivan lamb and chickpea stew traditionally cooked and served in individual clay 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 3 hrs

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 1 1/2 cups (300 g) dried chickpeas, soaked overnight and drained
- 6 cups (1.4 L) water or low-sodium lamb or chicken stock
- 2 oz (60 g) lamb tail fat or unsalted butter, cut into small pieces
- 2 medium onions, thinly sliced (about 10 oz (280 g))
- 1 medium potato, peeled and cut into large chunks (optional), 8 oz (225 g)
- 6 peeled chestnuts or 1/2 cup (75 g) cooked chestnuts (optional)
- 1/2 tsp (2.5 g) ground turmeric
- Pinch of saffron threads soaked in 1 tbsp (15 ml) hot water
- 1 tbsp (15 ml) tomato paste (optional, for slight color and depth)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil or melted butter (for finishing)
- Thin flatbread or lavash for serving
- Dried sumac and chopped fresh cilantro or parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 1 1/2 cups (300 g) dried chickpeas, soaked overnight and drained
- 6 cups (1.4 L) water or low-sodium lamb or chicken stock
- 2 oz (60 g) lamb tail fat or unsalted butter, cut into small pieces
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 1 medium potato, peeled and cut into large chunks (optional), 8 oz (225 g)
- 6 peeled chestnuts or 1/2 cup (75 g) cooked chestnuts (optional)
- 1/2 tsp (2.5 g) ground turmeric
- Pinch of saffron threads soaked in 1 tbsp (15 ml) hot water
- 1 tbsp (15 ml) tomato paste (optional, for slight color and depth)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil or melted butter (for finishing)
- Thin flatbread or lavash for serving
- Dried sumac and chopped fresh cilantro or parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using dried chickpeas, soak them in plenty of cold water overnight, then drain and rinse. If short on time, use canned chickpeas (reserve liquid adjustment) but traditional pili uses dried-soaked chickpeas.
2. In individual small ovenproof clay pots or one large heavy pot, layer ingredients: spread a portion of soaked chickpeas in the bottom, add a layer of sliced onions, then arrange lamb pieces on top. Tuck potato chunks and chestnuts among the meat and chickpeas if using.
3. Sprinkle turmeric, a little salt and pepper over each pot, add a few pieces of lamb fat or a small knob of butter, and drizzle a little tomato paste if using. Pour saffron-infused water over each pot, then add enough water or stock to just cover the contents (about 1 1/2 cups (360 ml) per individual pot; scale if using one pot).
4. Cover pots with lids (or tightly with foil for clay pots) and simmer very gently on the stovetop over the lowest heat or place in a 300°F (150°C) oven. Cook slowly for 2.5–3 hours, until lamb is falling-apart tender and chickpeas are soft.
5. When done, remove lids. Traditionally Piti is served by ladling the solid contents (meat, chickpeas, chestnuts, potatoes) into bowls first, then pouring the clear broth over torn pieces of flatbread at the table, or serving the broth alongside.
6. To finish, drizzle each portion with a little melted butter or oil, sprinkle with sumac and chopped cilantro or parsley, and serve hot with lavash or flatbread for soaking the broth.

1. If using dried chickpeas, soak them in plenty of cold water overnight, then drain and rinse. If short on time, use canned chickpeas (reserve liquid adjustment) but traditional pili uses dried-soaked chickpeas.
2. In individual small ovenproof clay pots or one large heavy pot, layer ingredients: spread a portion of soaked chickpeas in the bottom, add a layer of sliced onions, then arrange lamb pieces on top. Tuck potato chunks and chestnuts among the meat and chickpeas if using.
3. Sprinkle turmeric, a little salt and pepper over each pot, add a few pieces of lamb fat or a small knob of butter, and drizzle a little tomato paste if using. Pour saffron-infused water over each pot, then add enough water or stock to just cover the contents (about 1 1/2 cups / 360 ml per individual pot; scale if using one pot).
4. Cover pots with lids (or tightly with foil for clay pots) and simmer very gently on the stovetop over the lowest heat or place in a 300°F (150°C) oven. Cook slowly for 2.5–3 hours, until lamb is falling-apart tender and chickpeas are soft.
5. When done, remove lids. Traditionally Piti is served by ladling the solid contents (meat, chickpeas, chestnuts, potatoes) into bowls first, then pouring the clear broth over torn pieces of flatbread at the table, or serving the broth alongside.
6. To finish, drizzle each portion with a little melted butter or oil, sprinkle with sumac and chopped cilantro or parsley, and serve hot with lavash or flatbread for soaking the broth.