This soup or stew is popular across Azerbaijan and some parts of exUSSR. Traditionally, piti is cooked in individual pots, but I made only two portion in a small saucepan. Original recipe says: 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. We ate it like any other soup, maybe it’s not authentic but sure tasty. In modern recipes potato is used as well as chestnuts, so I used both.
