Piti (پیتی) — Azerbaijani Lamb and Chickpea Stew in Clay Pot

• 240 gdried chickpeas (soak 12 hours, then drain)
• 800 glamb shoulder, boneless (cut into 4 large pieces)
• 40 glamb fat tail or lamb fat (optional but traditional; cut into 4 pieces)
• 200 gyellow onion (sliced)
• 200 gchestnuts, cooked and peeled (whole; vacuum-packed or pre-cooked)
• 80 gdried apricots (preferably tart; leave whole)
• 0.25 tspsaffron threads (bloom in hot water)
• 60 mlhot water (for blooming saffron)
• 1200 mlwater (plus more if needed to keep ingredients submerged)
• 8 gfine sea salt (about 1 1/2 tsp)
• 1 tspground black pepper (added at the end)
• 2 tspground sumac (for the broth and solids)
• 4lavash or crusty bread (one per serving)

Instructions

1. 1

   Soak the chickpeas in plenty of cold water for 12 hours, then drain and rinse well. This softens the chickpeas and helps them cook evenly in the clay pot without splitting.

2. 2

   If using individual clay pots, place them in cool water for 10 minutes to gently hydrate the clay, then drain. This reduces the risk of cracking when the pots heat slowly in the oven.

3. 3

   Bloom the saffron by crushing the threads lightly and stirring them into 60 ml hot water. Let it stand for 10 minutes so the color and aroma fully infuse the liquid.

4. 4

   Divide the drained chickpeas among 4 clay pots, or add them to one large clay pot or Dutch oven if that is what you have. Nestle the lamb pieces on top so the meat stays moist while the chickpeas cook underneath.

5. 5

   Add the sliced onion, chestnuts, and dried apricots, distributing them evenly so each portion gets sweetness and body. Place one piece of lamb fat on top of each pot, or scatter it over the stew if using a single vessel.

6. 6

   Pour in 1200 ml water, keeping the contents just submerged, then add the salt and the bloomed saffron (including its liquid). Bring the pots to a very gentle simmer on the stovetop over low heat, which helps the clay warm gradually before the long bake.

7. 7

   Cover the pots with their lids (or foil if using a non-lidded vessel) and transfer to a 160°C oven. Cook for 2 hours 30 minutes, checking once halfway through to ensure the liquid still covers the chickpeas and adding 100–200 ml hot water if needed.

8. 8

   Continue cooking for 20–40 minutes until the chickpeas are fully tender and the lamb yields easily when pressed with a spoon. Turn off the oven and let the stew rest, covered, for 10 minutes so the broth settles and the flavors round out.

9. 9

   Season with black pepper right before serving to keep its aroma bright. Traditionally, ladle the broth into bowls first, sprinkle each with 1/2 tsp sumac, and eat it with torn bread.

10. 10

    For the second course, spoon the solids (lamb, chickpeas, chestnuts, and apricots) onto a plate and lightly mash with a fork, then add another pinch of sumac. Serve immediately while the lamb is hot and the chickpeas are creamy.