Khoresh-e Tareh Kordi (خورش تره کردی با گوشت بره)

• 250 gWhite beans (dry) (soaked 12 hours, then drained)
• 800 gFresh leeks (white and light-green parts, cleaned well and sliced 5 mm)
• 450 gPotatoes (peeled and cut into 3 cm chunks)
• 300 gTomatoes (grated or finely chopped)
• 300 gYellow onions (thinly sliced for piaz dagh)
• 90 mlVegetable oil (divided for frying onions and sautéing leeks)
• 700 gLamb stew meat (shoulder or leg, 4 cm cubes)
• 12 gSea salt (about 2 tsp, divided)
• 6 gAdvieh (Persian mixed spices) (about 2 tsp)
• 6 gDried lime powder (limoo amani powder) (about 2 tsp; add gradually to taste)
• 1200 mlWater (hot, plus more as needed)

Instructions

1. 1

   Soak the dry white beans in 1.5 L cold water for 12 hours, changing the water once halfway. Drain, rinse, then parboil in fresh water for 20 minutes over medium heat. Drain again. This reduces cooking time and keeps the beans creamy, not blown-out, inside the stew.

2. 2

   Make piaz dagh: heat 60 ml vegetable oil in a heavy pot over medium heat (about 170°C oil shimmer). Add sliced onions and fry 18–22 minutes, stirring often, until deep golden-brown. Remove half of the fried onions for garnish; leave the rest in the pot as the flavor base.

3. 3

   In the same pot, raise heat to medium-high. Add lamb cubes and sear 6–8 minutes, turning to brown most sides. Sprinkle in 4 g salt (about 3/4 tsp) and all the advieh; sauté 60 seconds until fragrant. Add grated tomatoes and cook 6–7 minutes until the mixture darkens and oil separates.

4. 4

   Add the parboiled beans and 1200 ml hot water. Bring to a boil, skim any foam for 2 minutes, then reduce to a gentle simmer. Cover and cook 60 minutes, stirring every 15 minutes, until lamb is halfway tender and beans are softening but still intact.

5. 5

   Meanwhile, clean leeks thoroughly: split lengthwise, rinse between layers, then slice. In a wide skillet, heat remaining 30 ml oil over medium heat. Sauté leeks 12–15 minutes, stirring, until softened and lightly sweet with no browning. This step builds the stew’s signature earthy sweetness.

6. 6

   Layering (Kurdish-style): gently spoon sautéed leeks over the simmering stew without aggressively mixing. Add potato chunks on top in an even layer. Cover and simmer 35–45 minutes on low, until potatoes are tender and lamb pulls apart easily. Add 2–4 tbsp hot water only if the stew thickens too fast.

7. 7

   Season and finish: sprinkle in limoo amani powder and remaining 8 g salt gradually, simmering 8–10 minutes to bloom the citrus aroma. Taste for balance—bright but not sharp. Turn off heat, rest covered 10 minutes so layers settle, then gently fold once from bottom to top.

8. 8

   Serve the khoresh hot in a wide bowl so the leeks and potatoes stay visible. Top with the reserved fried onions. For best texture, ladle some broth first, then add meat, beans, and vegetables. This stew shines with a thick, glossy broth—neither watery nor paste-like.