water – 2 cups of
lamb flesh – 200-250 g
onions – 2 heads
tomato – 1 pc.
plums – 3-4 pieces.
Potatoes – 1-2 pcs.
chickpeas – 1 tbsp. tablespoon
cilantro chopped – 1 tbsp. teaspoon
parsley chopped – 1 tbsp. Spoon
savory chopped – 1 tbsp. teaspoon
saffron – 5-6 stamens
black pepper – 6 peas
Step 1. Chickpeas Soak in cold water for 8-10 hours, then drain and rinse the peas.
Step 2: Mutton cut slices 40 grams, put in a clay pot, add the chickpeas, cover with cold water and bring to a boil.
Step 3: Add the lamb and Nute whole onions and densely covered with a lid and cook soup in the oven for 30-40 minutes.
Step 4. Then add coarsely chopped potatoes and tomatoes, seedless plum, salt, black pepper and continue to cook the dish in the oven for another 30-40 minutes.
Step 5. Prepare the infusion of saffron: fill it with 6 tablespoons of boiling water and leave for 15-20 minutes.
Step 6: Fill the soup greens, saffron infusion and allow to stand in the oven for 2-3 minutes.
Serve PITI in the same pot in which it was cooked.