Traditionally, piti is cooked in individual earthenware pots and tipped out of the pot to be eaten. First the juice from the stew is poured over pieces of old bread and they are eaten together with some raw onion and sumac. The meat, chestnuts and chickpeas are then tipped onto the plate, mashed together with more sumac and raw onion. Piti used to be eaten with sangah bread, a type of flatbread. Piti should be made in stone ovens.
Meat so tender it falls off the bone. A melding of flavors (lamb, onion, potato and chickpea) that only comes after hours and hours of simmering. Add some lavash on the side, and you have piti, an Azerbaijani stew worth traveling all the way to the Caucasus for. It's a favorite among Azerbaijanis in both the Republic and in Iran, where it is popular in teahouses.
The unique thing about piti is that the meat and vegetables are traditionally prepared in individual clay pots and cooked over a charcoal hearth.
Pieces of dried lavash or sangak (bread) are put into the delicious piti broth, which is traditionally eaten separately from the meat and vegetables. Later the stewed meat and vegetables may be mashed together and eaten. Raw onion on the side gives the dish a special "bite".
You can still find cafes in Azerbaijan called "pitikhana" (piti houses), where piti is served in the traditional clay jars. Alternatively you can visit Shaki, a town northwest of Baku in the foothills of the Caucasus that is renowned for its piti. Or you might even want to try it in a teahouse in Tabriz.
The same quantities of food-stuffs as for kyufta-bozbash. In summertime saffron is replaced by fresh tomatoes.
Steep peas in water for 4-5 hours. Boil the meat and peas in a saucepan on a slow fire. Add potatoes, coarsely chopped onions, rinsed cherry plums, salt and saffron infusion 30 minutes before the dish is ready and boil until cooked. As a rule, piti is served in the saucepan in which it was cooked and poured out into plates. Peeled onions and sumakh (barberry powder) are served.