What is PITI — Azerbaijan’s Secret National Dish in a Clay Pot? - video Dailymotion

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What is Piti — Azerbaijan’s Secret National Dish in a Clay Pot? 🇦🇿 In this immersive culinary journey, we unlock the soul of Ganja with Piti — a slow-cooked masterpiece of lamb, chickpeas, and chestnuts simmered for hours in a traditional clay pot. Discover why this 2-stage ritual (sip the broth, then mash & devour!) is more than food — it’s history, culture, and comfort in every bite. We’ll guide you step-by-step through grandma’s authentic recipe, reveal pro tips for perfect texture, and show you how to serve it like a local in Azerbaijan. No clay pot? No problem — we’ve got smart swaps! Whether you’re a foodie, traveler, or home cook craving global flavors, this is your ticket to the Caucasus kitchen. Don’t forget to LIKE if you’re trying Piti this weekend, SUBSCRIBE for more secret national dishes from around the world, and COMMENT your favorite slow-cooked meal! Brought to you by INSIDE KITCHEN STORIES — where every recipe tells a tale. #PitiRecipe #AzerbaijaniFood  KEY WORDS:  Piti recipe,  Azerbaijan national dish,  clay pot cooking,  Ganja Azerbaijan food,  slow cooked lamb,  chickpeas chestnuts stew,  traditional Azerbaijani food,  how to make Piti,  Piti cooking method,  clay pot recipe,  Caucasus cuisine,  INSIDE KITCHEN STORIES,  authentic Piti,  two stage dish,  lamb chickpea stew,  chestnut recipe,  Middle Eastern comfort food,  homemade Piti,  cultural food story,  travel through taste  HASH TAGS:   #PitiRecipe   #AzerbaijaniFood   #ClayPotCooking   #NationalDish   #GanjaAzerbaijan   #InsideKitchenStories   #SlowCookedMagic   #CaucasusCuisine   #FoodWithHistory   #EatLikeALocal   #LambStew   #ComfortFood   #CulturalRecipe   #FoodTravel   #HomemadePiti #ShibnathKhan #GlobalCuisine

Transcript

00:00Imagine walking through the ancient streets of Ganja, Azerbaijan, the scent of saffron and

00:15slow-cooked lamb drifting from open kitchen windows, the sound of bubbling clay pots echoing

00:19like whispered legends. This is where pity was born, not in a restaurant, not on a menu,

00:25but in the heart of homes, in the hands of grandmothers, in the rhythm of patience.

00:31Pity isn't just food. It's Ganja's national dish, a ritual in a pot. A symphony of lamb,

00:39chickpeas, and chestnuts, slow-simmered for hours in a traditional clay vessel,

00:44served in two sacred stages, first, sipped the golden broth. Then, mash everything together

00:51with torn bread and devour it like a memory. This is not fast food. This is soul food,

00:59cooked slowly, eaten slowly, remembered forever. Chapter 1, The Cast of Characters, Ingredients

01:06with Personality. In pity, every ingredient has a role, like actors in a folk tale.

01:12Lamb, on the bone, 500 g, cut into hearty chunks. Never remove the bone, says every Azerbaijani

01:21grandma. The bone holds the story, and the flavor. Chickpeas, garbanzo beans, half a cup,

01:29soaked overnight. They must be tender but not mushy, resilient, like the people of Ganja.

01:35Chestnuts, 8-10 peeled pieces. These are the hidden gems, sweet, earthy, and uniquely Azerbaijani.

01:45If you can't find fresh, vacuum-packed works. Onion, too large, finely chopped. You'll caramelize

01:53them until they weep gold, the foundation of everything. Potatoes, too medium, cubed.

02:00They'll melt into the broth, thickening it like a warm embrace. Tomato, one right, diced. For color,

02:09acidity, and depth. Lemon juice, one tablespoon, brightens everything at the end, like sunlight

02:17breaking through clouds. Spice ensemble, salt, black pepper, cumin, a pinch of saffron, if you're

02:25feeling royal, and dried mint for garnish. The sacred vessel, a clay pot, called gavsa, or tender

02:32style. Metal kills the magic. Clay breathes with the food. Bread, torn pieces of lavash or tender

02:41bread, rustic, chewy, perfect for soaking. Chapter 2, The Ritual, Cooking A.S. Meditation.

02:49Step 1, The Onion Whispers, Heat 2 Tablespoons Olive Oil in your clay pot over medium flame.

02:57Add chopped onions. Stir gently. Let them sizzle, soften, and slowly turn amber, about 8-10 minutes.

03:07Don't rush. This is where the soul begins. The scent alone will transport you to Ganges alleyways.

03:14Step 2, The Lamb Enters, Bowing to the Flame, Add Lamb Chunks. Sear them until browned on all sides,

03:235-7 minutes. Season lightly with salt and pepper. Hear the sizzle. That's the sound of history frying.

03:33Step 3, The Gathering, All Ingredients Unite, Now, Add Soaked Chickpeas, Cuged Potatoes,

03:40Diced Tomatoes, and Peeled Chestnuts. Sprinkle in 1 teaspoon cumin, a pinch of saffron,

03:47crushed between fingers, salt, and black pepper. Pour in hot water, enough to cover everything by

03:532 inches. Stir once. Then, don't touch it again for 2 hours. Cover the pot. Lower the heat to a

04:03whisper. Let it simmer. Let time do its work. Pity doesn't obey clocks, says an old ganja chef.

04:12It obeys patience. Check occasionally. If the water reduces too much, add more hot water,

04:20never cold. Cold shocks the soul. Step 4, The Final Touch, Lemon's Kiss,

04:27After 2-2.5 hours, the lamb should fall off the bone. The chickpeas tender. The chestnuts buttery.

04:37Now, squeeze in fresh lemon juice. Cover again. Let rest 5 minutes. The acid lifts the richness,

04:46balances the earth with light. Chapter 3, The Performance,

04:51How Tio Serve and Eat Like a Local, Pity is Served in Its Clay Pot, Piping Hot, Fragrant,

04:57Steaming Like a Living Thing. ACTI, The Broth, Sip the Soul, Place the Pot on the Table.

05:05Give each guest a small bowl. Ladle only the broth, golden, aromatic, glistening with droplets of fat and

05:13spice. Sip it slowly. Close your eyes. Taste the mountains, the soil,

05:20the quiet strength of ganja. ACT2, The Mash, Eat the Memory, Now, Back to the Pot.

05:29Take a fork or wooden spoon. Mash everything together, lamb, chickpeas, potatoes, chestnuts,

05:36into a thick, rustic stew. Tear pieces of lavash bread and scatter them over the top.

05:43Let them soak. Then, dig in. With your hands if you dare.

05:48With a spoon if you must. But eat it warm. Eat it messy. Eat it like you mean it.

05:58Grandma's Secrets, Pro Tips from Ganja. No Clay Pot. Use a heavy Dutch oven or slow cooker.

06:06Flavor won't be identical, but it'll still sing. Vegetarian Version. Swap lamb for mushrooms,

06:14eggplant, eggplant, and beets. Add smoked paprika for depth. Call it, pity of the earth.

06:22Chestnuts unavailable. Try sweet potatoes or parsnips, something starchy and slightly sweet.

06:29Storage. Pity tastes better the next day. Refrigerate up to 3 days. Reheat gently, never boil.

06:38Presentation. Garnish with fresh mint, sumac, or pomegranate seeds. Serve with pickled garlic or fresh

06:48radishes on the side. Final scene, why pity is more than a meal, pity teaches you how to live.

06:56It teaches you to wait, because good things simmer. It teaches you to savor, first the broth,

07:02than the substance. It teaches you that bones hold flavor, that bread holds comfort, that chestnuts

07:08hold surprise. In ganja, they don't just feed you pity, they feed you resilience. They feed you

07:16heritage. They feed you love, slow cooked, bone deep, unforgettable. Inside Kitchen Stories,

07:24where recipes have roots, like if you felt ganja's soul in this pot. Subscribe for a new country's

07:31kitchen story every week. Comment, what's the slowest cooked dish your grandma makes. We'll feature the

07:38best stories.

What is PITI — Azerbaijan’s Secret National Dish in a Clay Pot?

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