Usuba
Azerbaijani Piti in a Pot
A traditional Azerbaijani dish served in an individual clay pot. Lamb, chickpeas, and onions are layered and simmered with tail fat until tender. Served with bread, dried sour plum, and saffron — first eaten as a soup, then as a main course.
- Total
- 120 min
- Standard serving
- 185 g
Ingredients
Total 6
Instructions
- 1
Step 1
Soak the chickpeas overnight. Regular peas will fall apart, so use chickpeas specifically.
- 2
Step 2
Chop the lamb and onion into small pieces.
- 3
Step 3
Layer chickpeas, lamb, and onions at the bottom of the pot. Place tail fat on top.
- 4
Step 4
Pour cold water and add salt.
- 5
Step 5
Simmer on very low heat for 2 hours, occasionally skimming off the foam.
- 6
Step 6
Serve the piti with bread, dried plum, and saffron. First, pour the broth as the first course, then add the dried plum and saffron to the remaining contents in the pot and eat it as the second course.
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