Piti Sheki-Style

Cover the chickpeas with cold water and leave to soak for 4–5 hours, then rinse. Separately, boil the chestnuts until half-done, then cool and peel them.

Divide the lamb, chickpeas, 20 g of tail fat and 1 onion among 4 individual clay pots. Add water to fully cover the ingredients.

Place the pots over low heat or in a cold oven, bring to a boil and skim off the foam twice. Add the peeled chestnuts and cook over minimal heat for 60 minutes.

Remove the softened onion. Pour 30 ml of hot water over the saffron, let it steep for 10 minutes, then divide the infusion among the pots. Add the dried cherry plums and season with salt.

Cover the pots and braise the piti in the oven at 120 °C for a further 6–8 hours, until the lamb and chickpeas are very tender. 10 minutes before the end, season with black pepper to taste.

For the traditional serving, pour the broth into bowls with pieces of bread, sprinkle with sumac and serve immediately as the first course.

Transfer the lamb, chickpeas, chestnuts, cherry plums and tail fat to clean bowls, lightly mash with a spoon and serve as the second course.