Khoresh Tareh Farangi (خورش تره فرنگی) — Persian Leek Stew

• 500 gLamb shoulder, boneless, cut into 3 cm cubes (Or use beef chuck; trim excess surface fat)
• 700 gLeeks (About 3 large; use white and light green parts; cleaned well and thinly sliced)
• 200 gYellow onion (1 large; finely diced)
• 45 mlVegetable oil (3 tablespoons, divided)
• 2 tspGround turmeric
• 30 gTomato paste (2 tablespoons)
• 10 gFine sea salt (About 1 3/4 teaspoons, plus more to taste)
• 1 tspBlack pepper, freshly ground
• 900 mlWater (Hot, plus more as needed to maintain a gentle simmer)
• 30 mlFresh lemon juice (2 tablespoons, added at the end for brightness)

Instructions

1. 1

   Clean the leeks thoroughly: split lengthwise, rinse between layers, then slice into thin half-moons. Pat dry so they sauté instead of steaming. Heat 2 tablespoons (30 ml) oil in a heavy pot over medium heat, add leeks, and cook 12–15 minutes, stirring often, until softened and lightly golden.

2. 2

   Push leeks to one side, add the remaining 1 tablespoon (15 ml) oil, then add diced onion. Cook 6–8 minutes over medium heat until translucent with pale golden edges. Stir in turmeric and black pepper and cook 30–45 seconds, just until fragrant; keep the heat moderate to avoid bitter, scorched turmeric.

3. 3

   Add the cubed lamb (or beef) and 1/2 teaspoon of the salt. Increase heat to medium-high and sauté 6–8 minutes, turning pieces to coat in the leek mixture. Aim for light browning on a few sides; this builds depth without drying the meat. If the pot looks dry, add 1–2 tablespoons water.

4. 4

   Clear a small space in the pot and add tomato paste. Fry it 1–2 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Pour in 900 ml hot water, scraping the bottom to release browned bits. Bring to a gentle boil, then reduce to low for a steady simmer.

5. 5

   Cover and simmer 75–90 minutes, stirring every 15–20 minutes. Keep the heat low so the stew barely bubbles; add 60–120 ml water if it thickens too fast. When the meat is tender, uncover and simmer 10 minutes to concentrate the sauce, aiming for a glossy, spoon-coating consistency.

6. 6

   Turn off the heat and stir in fresh lemon juice. Taste and adjust with the remaining salt as needed. Rest the stew, covered, for 10 minutes before serving so the leeks and citrus integrate. Serve hot with steamed rice; the sauce should be tangy, aromatic, and gently savory.