Khoresh Tareh (خورش تره) — Persian Leek and Lamb Stew with White Beans

• 8½ ozDried white beans (cannellini or navy), soaked overnight (Drain and rinse before cooking)
• 1¾ lbLamb shoulder, boneless, cut into 3 cm cubes (Trim excess surface fat)
• 10.5 ozYellow onions, thinly sliced (About 2 medium onions)
• ¼ cupVegetable oil
• 1.5 lbFresh leeks, white and light-green parts, finely sliced (Wash very well to remove grit)
• 1⅝ ozTomato paste (3 tbsp)
• 8.8 ozFresh tomatoes, grated or finely chopped (About 2 medium tomatoes)
• 4 tspAdvieh (Persian mixed spice) (Typically includes turmeric, cinnamon, cardamom, cumin, and rose)
• 2 tspDried lime powder (limoo amani powder) (Add gradually for balanced tang)
• 2½ tspSea salt (Start with 2 tsp, finish with 0.5 tsp after simmering)
• 1 tspBlack pepper, ground
• 5.1 cupWater (Plus more if needed during simmering)
• 16 ozYukon Gold potatoes, peeled and cut into 3 cm chunks (About 3 medium potatoes)

Instructions

1. 1

   Cook the soaked beans first so they turn creamy without breaking in the stew. Put the drained beans in a pot with 900 ml water, bring to a boil for 10 minutes, then reduce to a steady simmer until just tender, about 45–60 minutes; drain and set aside.

2. 2

   Make piaz dagh (fried onions) to build the stew’s sweetness and depth. Heat 60 ml oil in a heavy pot over medium heat, add the sliced onions, and fry for 15–20 minutes until deeply golden; stir often so they brown evenly without burning.

3. 3

   Brown the lamb in the same pot to develop a rich base. Add the lamb cubes to the fried onions and cook for 8–10 minutes, turning frequently, until the surfaces are lightly browned and the onions cling to the meat.

4. 4

   Toast the tomato paste and spices so they bloom and lose any raw taste. Stir in the tomato paste and cook for 2 minutes, then add the grated tomatoes, advieh, black pepper, and 2 tsp of the salt; cook 3–4 minutes until the mixture darkens slightly and smells fragrant.

5. 5

   Simmer the lamb until nearly tender before adding vegetables that cook faster. Add 1200 ml water, bring to a gentle boil, then cover and simmer on low for 60–75 minutes, skimming any foam in the first 10 minutes for a cleaner broth.

6. 6

   Sauté the leeks separately to concentrate their sweetness and keep their color vibrant. In a skillet, heat 30 ml oil over medium heat, add the sliced leeks, and cook for 10–12 minutes until softened and glossy; avoid high heat so they do not scorch.

7. 7

   Combine the components and let the flavors marry slowly. Add the cooked beans and sautéed leeks to the pot, then stir in 1.5 tsp dried lime powder; cover and simmer 20 minutes so the leeks perfume the stew and the beans absorb the broth.

8. 8

   Finish with potatoes and final seasoning for the classic hearty texture. Add the potato chunks and simmer uncovered for 20–25 minutes until the potatoes are tender and the stew thickens slightly; stir gently to keep the beans intact, then add the remaining 0.5 tsp salt and the final 0.5 tsp dried lime powder if you want more tang.