Piti

Introduction to Piti

Piti is a traditional Azerbaijani dish, known for its rich and distinct flavor profile. Originating from the Caucasus region, this hearty stew is renowned for its ability to warm the soul during cold weather. The dish is typically prepared in individual ceramic pots, which are served directly from the oven, making every portion uniquely personal. Throughout history, Piti has not only been a source of nourishment but also a cornerstone of Azerbaijani culinary heritage, often enjoyed during special occasions and family gatherings.

Ingredients for Piti

• Lamb - 500g, preferably shoulder cut for its tenderness and flavor
• Chickpeas - 200g, soaked overnight
• Onion - 1 large, chopped
• Potatoes - 2 medium, cubed
• Tomatoes - 2, peeled and diced
• Saffron - a pinch, soaked in 2 tablespoons of hot water
• Salt - to taste
• Pepper - to taste
• Dried plums - 5 to 6
• Garlic - 3 cloves, minced
• Turmeric - 1 teaspoon
• Butter - 2 tablespoons

Preparation

Begin by preparing the lamb, cutting it into small manageable pieces. Ensure you soak the chickpeas overnight. This helps in softening them and cutting down the cooking time. In the morning, drain and set them aside. Chop the onion and dice the tomatoes. Cube the potatoes, keeping them in water to prevent browning until needed.

Cooking Process

1. Heat a pot over medium heat and melt the butter.
2. Add chopped onions and sauté until golden.
3. Introduce the garlic and turmeric, stirring until the fragrance blooms.
4. Add the prepared lamb to the pot, searing until browned on all sides.
5. Incorporate the soaked chickpeas and cubed potatoes.
6. Mix in the peeled tomatoes and soaked saffron water.
7. Pour enough water to cover all ingredients, about 1.5 liters. Bring the mixture to a simmer.
8. Season with salt and pepper according to taste.
9. Add the dried plums for a hint of sweetness.
10. Cover the pot and let the Piti simmer gently for approximately 2-3 hours. Ensure the lamb becomes tender and the flavors meld together. You may need to adjust the seasoning once more halfway through the cooking time.

Enjoying Piti

Traditionally, Piti is served in the same pot it is cooked in. You can garnish it with fresh herbs like cilantro or mint before serving. To enjoy it authentically, take a piece of flatbread and dip it into the stew. The thick, wholesome brew and succulent pieces of lamb, paired with the soft texture of the chickpeas and the slight tang from the plums, create a harmonious blend of flavors that captivate the taste buds. Whether enjoyed alone or with family, Piti promises a culinary experience deeply rooted in the rich traditions of Azerbaijani cuisine.