Azerbaijani Piti (پیتی) — Lamb and Chickpea Soup Baked in a Clay Pot

• 220 gDried chickpeas (Soaked 12 hours, then drained)
• 600 gLamb shoulder, boneless (Cut into 4 cm pieces)
• 40 gLamb fat tail or lamb fat (Optional but traditional; cut into small cubes)
• 180 gYellow onion (Finely chopped)
• 240 gTomatoes (Grated or finely crushed)
• 40 gDried sour plums (alcha) or prunes (About 6–8 pieces)
• 200 gCooked peeled chestnuts (Whole; vacuum-packed or boiled and peeled)
• 1.5 tspGround turmeric
• 0.2 gSaffron threads (Bloomed in hot water)
• 45 mlHot water (For blooming saffron)
• 9 gFine sea salt (About 1 1/2 tsp)
• 0.5 tspBlack pepper, freshly ground
• 1200 mlWater (Plus extra if needed during baking)
• 200 gLavash or crusty bread (Torn into pieces)
• 2 tspSumac (Sprinkled on the broth or solids)

Instructions

1. 1

   Soak the chickpeas in plenty of cold water for 12 hours, then drain and rinse them well. This step ensures the chickpeas cook evenly and keeps the broth clearer and sweeter.

2. 2

   Preheat the oven to 160°C (320°F) and place a rack in the lower-middle position. If using clay pots, rinse them with water and let them sit damp for 10 minutes so they heat more gently and are less likely to crack.

3. 3

   Bloom the saffron by crushing the threads lightly and mixing them with 45 ml hot water in a small cup. Let it stand for 10 minutes so the color and aroma fully release into the liquid.

4. 4

   Divide the drained chickpeas between 4 individual clay pots (or use one 3–4 liter oven-safe pot if you do not have clay pots). Add the lamb pieces on top, then scatter in the chopped onion, grated tomatoes, sour plums, and chestnuts.

5. 5

   Add the lamb fat cubes (if using), then season each pot with turmeric, salt, and black pepper. Pour in the saffron water, then add water to reach about 2 cm below the rim of each pot; you should use about 1200 ml total.

6. 6

   Cover each clay pot with its lid, or seal tightly with a double layer of foil if there is no lid. Bake for 2 hours 30 minutes, then carefully check the liquid level and tenderness; the chickpeas should be creamy and the lamb should yield easily to a spoon.

7. 7

   If needed, add 100–200 ml hot water total to keep the contents comfortably submerged, then bake for another 20–40 minutes. Skim off any excess surface fat if you want a lighter broth, but leave some for authentic richness.

8. 8

   Serve Piti in the traditional two-stage style for the most authentic experience. First, ladle the broth into bowls over 50 g torn bread per serving and sprinkle 1/2 tsp sumac on each bowl, then eat the solids by mashing the lamb, chickpeas, chestnuts, and plums together in the pot and scooping with more bread.