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

• 250 gDried white beans (soaked 8–12 hours, then drained)
• 700 gLamb shoulder (boneless, cut into 3 cm cubes)
• 60 mlVegetable oil (divided)
• 300 gYellow onions (thinly sliced for fried onions)
• 700 gFresh leeks (trimmed; white and light-green parts only, finely sliced and thoroughly washed)
• 30 gTomato paste (about 2 tbsp)
• 300 gFresh tomatoes (grated or finely chopped)
• 6 gAdvieh (Persian mixed spices) (about 2 tsp)
• 4 gDried lime powder (about 2 tsp; add gradually to taste)
• 10 gSea salt (about 1 3/4 tsp, divided; adjust to taste)
• 2 gBlack pepper (about 1 tsp)
• 1200 mlWater (plus more as needed to maintain a gentle simmer)
• 450 gYukon Gold potatoes (peeled and cut into 3 cm chunks)

Instructions

1. 1

   Soak the white beans in plenty of cold water for 8–12 hours, changing the water once if possible. Drain, then parboil in fresh water for 10 minutes over medium-high heat. Drain again; this helps the beans cook evenly and keeps the stew broth clean and bright.

2. 2

   Make the fried onions (piaz dagh): heat 45 ml of the vegetable oil in a wide pot over medium heat. Add sliced onions and cook 20–25 minutes, stirring often, until deeply golden and sweet (not burnt). Scoop out half to reserve for garnish; leave the rest in the pot for the stew base.

3. 3

   Increase heat to medium-high and add lamb cubes to the pot with the remaining onions. Sear 6–8 minutes, turning to brown several sides. Add black pepper and 1/2 of the sea salt, then stir in tomato paste and cook 2 minutes until it darkens slightly and smells toasted.

4. 4

   Add grated tomatoes and cook 6–8 minutes over medium heat until the mixture thickens and the oil begins to separate at the edges. Pour in 1200 ml water, scraping the bottom to release browned bits. Bring to a boil, then reduce to a gentle simmer, partially covered, for 45 minutes.

5. 5

   While the lamb simmers, prepare the leeks: slice finely and wash thoroughly in several changes of water to remove grit, then drain very well. In a skillet, heat the remaining 15 ml oil over medium heat and sauté leeks 12–15 minutes until softened and lightly golden, stirring to prevent steaming.

6. 6

   Add the parboiled beans to the pot and simmer 30 minutes, partially covered, maintaining a gentle bubble. Stir in the sautéed leeks and advieh, then simmer 20 minutes more. The stew should smell herbal and warm, with beans becoming creamy but still holding their shape.

7. 7

   Add potato chunks and simmer 20–25 minutes, until potatoes are tender and the broth is slightly thickened. Stir gently so the potatoes do not break apart. If needed, add 120–240 ml hot water to keep the stew spoonable rather than dry.

8. 8

   Season and finish: stir in dried lime powder gradually, simmering 5 minutes to mellow its sharpness. Add the remaining sea salt to taste. Rest the stew off heat for 10 minutes before serving to let the layers settle and the flavors round out. Garnish with reserved fried onions.