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piti recipe with carrots and vegetables

Piti: Traditional Azerbaijani Stew

Piti is a traditional Azerbaijani stew made with tender lamb, chickpeas, potatoes, and aromatic spices. Slow-cooked in clay pots, it creates a rich, comforting meal full of protein, fiber, and iron. This hearty dish is perfect for family gatherings or cozy winter meals.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 4 people
Course: Main Dish, Stew
Cuisine: Azerbaijani, Persian
Calories: 450
Ingredients Method

Ingredients
  

  • 1 kg Mutton lamb
  • 300 g Sheep tail optional for flavor
  • 250 g Chickpeas soaked overnight
  • 250 g White beans soaked overnight
  • 2 Potatoes peeled and halved
  • 1 Large onion chopped
  • 200 g Tomato paste
  • 2 Tomatoes chopped
  • Salt pepper, turmeric (to taste)

Method
 

  1. Step 1:
  2. Soak the chickpeas and white beans overnight. Change the water a few times to reduce swelling.
  3. Step 2:
  4. In a deep pot, sauté chopped onions with meat and sheep tail until lightly browned. Add 3 cups of water and skim off any foam. Avoid adding salt at this stage to speed up cooking.
  5. Step 3:
  6. Add the soaked chickpeas and beans. Cook for 1 hour over medium heat.
  7. Step 4:
  8. Add potatoes, tomatoes, tomato paste, and spices. Simmer on low heat for 2 more hours until all ingredients are tender. Adjust spices to taste.
  9. Step 5 (Optional):
  10. After cooking, you can separate the broth and ingredients. Serve the broth as soup first, then enjoy the solids with bread, fresh herbs, and pickles.