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Azerbaijani Piti (Lamb, Chickpea and Potato Stew)

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Azerbaijani piti with lamb, chickpeas, potatoes, saffron broth, and herbs in a clay pot.
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Piti is an Azerbaijani lamb stew traditionally cooked slowly in individual clay pots so the chickpeas and meat become tender in a fragrant broth.

Soak the chickpeas, layer the lamb and vegetables, and let the stew simmer gently until the broth is rich and the lamb pulls apart easily.

Keep the simmer gentle and leave the lid on; a slow cook preserves the clear broth and gives the chickpeas time to soften.

Serving Suggestions

Serve the stew hot in shallow bowls with the lamb, potato, and chickpeas first, then spoon the saffron broth over them.

A bowl of Azerbaijani piti being served with lamb, chickpeas, potatoes, and broth.

Recipe Notes

Piti reheats well over low heat. If using canned chickpeas, add them during the last 30 minutes so they do not break down.

Azerbaijani piti with lamb, chickpeas, potatoes, saffron broth, and herbs in a clay pot.

Azerbaijani Piti

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A rustic Azerbaijani lamb stew with chickpeas, potatoes, saffron, and fresh herbs.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Azerbaijani
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 1.5 lb lamb shoulder cut into large pieces
  • 1 cup dried chickpeas soaked overnight and drained
  • 4 medium potatoes peeled and halved
  • 2 medium yellow onions quartered
  • 2 medium tomatoes quartered
  • 4 whole dried plums pitted
  • 6 cups water
  • 1 tsp fine salt or to taste
  • 0.25 tsp saffron threads crushed
To finish
  • 0.5 cup fresh cilantro roughly chopped
  • 0.5 cup fresh parsley roughly chopped
  • 1 medium lemon cut into wedges

Equipment

  • Large bowl
  • Heavy Dutch oven
  • Wooden spoon
  • Ladle

Method
 

Assemble the pot:
  1. Drain the soaked chickpeas. Spread the lamb, chickpeas, onions, tomatoes, potatoes, and dried plums in a heavy Dutch oven.
  2. Add the water, salt, and saffron. Bring just to a simmer, skimming any foam from the surface.
Simmer until tender:
  1. Cover the pot and simmer over low heat for 2 to 2 1/2 hours, until the chickpeas and lamb are tender and the potatoes are soft but intact.
  2. Taste the broth and adjust the salt. Keep the stew at a quiet simmer rather than a rolling boil.
Serve:
  1. Ladle the lamb, chickpeas, potatoes, and vegetables into shallow bowls. Spoon the broth over each portion.
  2. Scatter the cilantro and parsley over the top and serve with lemon wedges.

Nutrition

Calories: 610kcalCarbohydrates: 55gProtein: 38gFat: 25gSaturated Fat: 8gCholesterol: 85mgSodium: 620mgFiber: 11gSugar: 9g

Notes

  • Soak dried chickpeas overnight for even cooking.
  • Canned chickpeas can be used; add them during the final 30 minutes.

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