Azerbaijani Piti with Lamb, Chickpeas and Saffron

What you need

• 150 g (3/4 cup) dried chickpeas, soaked overnight in plenty of cold water
• 700 g (1 1/2 lb) lamb shank or bone-in shoulder, cut into large pieces
• 1 onion, diced
• 400 g (14 oz) potatoes, peeled, halved if large
• 2 ripe tomatoes, quartered
• 1 tbsp tomato paste
• 6 pieces dried cherry plums, or dried apricots
• 1 pinch saffron threads, steeped in 3 tbsp hot water
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 800 ml (3 1/3 cups) water
• 2 sheets lavash, torn into pieces
• 1 tbsp dried mint, for serving

Method

Restated from the original video

1. 1

   Drain the chickpeas and rinse them well.

2. 2

   Put the lamb in a pot, cover with cold water and bring to a boil. Skim the grey foam for 10 min, then drain and rinse the lamb.

3. 3

   Heat the oven to 160 °C (325 °F).

4. 4

   Spread the onion over the bottom of a lidded ovenproof pot or clay pot. Lay the lamb on top and scatter the chickpeas over it.

5. 5

   Add the potatoes, tomatoes, plums, tomato paste, salt and pepper. Pour in the water, which should come about 3 cm (1 in) above the contents.

6. 6

   Cover tightly. If the lid is loose, seal the gap with a strip of foil.

7. 7

   Bake without stirring until the lamb is tender and falls from the bone and the chickpeas are soft, 2 1/2 hours.

8. 8

   Stir the saffron and its water into the pot. Taste and add salt if needed. Return it to the oven for 10 min.

9. 9

   Ladle the broth into bowls and tear the lavash into it. Sprinkle with mint.

10. 10

    Serve the lamb, potatoes and chickpeas on a separate plate, to be eaten with more bread.

Imported from nyamkin.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.