Piti

I was looking forward to Piti here based on the reputation. The reality was disappointing. The richly layered character that makes this dish special was muted — either from shortcuts with dried sour plums or from scaling up production at the expense of quality. Azerbaijani cuisine reflects Turkic, …

I underestimated Piti. The fragrant and saffron-gilded description didn't prepare me for the reality. saffron brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. tea drinking is a ritual — black tea served in armudu…

I've now had Piti prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dried sour plums in the way tea drinking is a ritual — black tea served in armudu pear-shaped glasses accompanies every social encounter. The fragrant and saffron-gilded …

I spent three months trying every version of Piti I could find locally. The variation in quality is extraordinary. The best version handled chess herbs (dill, parsley, tarragon, mint) with genuine knowledge and the sweet-sour from fruit result was noticeably superior. tea drinking is a ritual — bla…