Ingredients:

- 300 g lamb meat (preferably with bone, for richer flavor)
- 50g lamb tail fat
- 1 tablespoon pickles or dried plums/apricots for added sourness
- 5-6 chestnuts
- 100g chickpeas , soaked overnight
- Salt to taste
- A pinch of saffron threads, soaked in warm water (optional)
- 1 small onion (optional, for flavor)
- Water (enough to cover the ingredients in the pot)

Preparation Steps:

1. Soaking the Chickpeas:

- The night before, soak the chickpeas in water. They should be fully submerged, and it’s best to leave them overnight, as this softens the chickpeas and makes them easier to cook. If short on time, soak them for at least 6-8 hours.

2. Preparing the Ingredients:

- **Meat**: Cut the lamb into medium-sized chunks. The bone adds flavor, so if you can, leave some pieces with bone.
- **Tail Fat**: Dice the lamb tail fat (quyruq) into small pieces. This will melt and give the dish a unique richness.
- **Chestnuts**: Peel the chestnuts. If using fresh chestnuts, make sure to boil them for a few minutes and peel off the skin.
- **Onion (Optional)**: If you like a bit of onion flavor, you can finely chop a small onion to add to the pot.

3. Cooking the Piti:

- **Traditional method**: Place the clay pot directly over **hot coals** or an open fire. You can also place it in an oven or on a stovetop on **low heat**. Let it cook slowly for 3 to 4 hours. The slow cooking over gentle heat is key to making Piti. It allows the flavors to meld together while the meat becomes tender and juicy.
- **Modern method**: If you’re using an oven, preheat it to **160°C (320°F)** and cook the Piti for 3 hours, checking occasionally to make sure there’s enough water. Add more if it reduces too much.

Tips:

- **Clay Pot**: Cooking in a clay pot gives Piti its authentic flavor. The slow heat diffusion in a clay pot creates a unique taste, so if you have access to one, it’s highly recommended.
- **Saffron**: If saffron is unavailable, you can substitute with turmeric for color, though the taste will differ slightly.
- **Tail Fat**: The tail fat adds a traditional touch, but if you prefer less fat, you can reduce the amount or skip it.

Enjoy your hearty and aromatic **Piti**, a true taste of Azerbaijani tradition! - tərcüməsi

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