Persian Leek Stew (Khoresh Tareh Farangi)

Rinse the cubed meat under cold water and let it drain well.

Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the chopped onion and sauté until soft and lightly golden.

Stir in the turmeric and cook for about 30 seconds, until fragrant.

Add the meat to the pot and sauté, turning occasionally, until lightly browned on all sides.

Pour in the water, season with salt and black pepper, cover, and simmer over medium-low heat for about 45 minutes, until the meat begins to tenderize.

Meanwhile, trim the leeks, separating the white stalks from the darker green leaves. Slice the white parts into roughly 3 cm pieces.

In a separate pan, heat a small amount of oil and briefly sauté the chopped herbs until aromatic but still bright green.

Add the leeks to the herbs and cook together for a few minutes, just until slightly softened.

Stir the leek and herb mixture into the pot with the meat.

In a small pan, lightly sauté the tomato paste with a dash of oil until it darkens slightly and develops a richer flavor, then add it to the stew.

Reduce the heat to low and let the stew simmer gently for another 20–30 minutes, allowing the flavors to meld. Near the end of cooking, stir in the lemon juice and optional dried Persian lime powder.

Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs, alongside steamed rice.