Persian-Style Leek and Chicken Soup (Soup-e Tareh Farangi)

Cut the chicken thighs into small, roughly 1 cm pieces and set aside.

In a deep pot over medium heat, melt the butter. Add the sliced leeks and sauté gently until soft and translucent, taking care not to brown them.

Stir in the rice and chicken pieces, sautéing for about 2 minutes so the rice is lightly coated and the chicken begins to turn opaque.

Pour in the chicken stock, cover the pot, and bring to a gentle simmer. Cook for 20–30 minutes, until the chicken is fully cooked and the rice is tender.

Meanwhile, prepare the croutons: remove the crusts from the toast and cut the bread into 1 cm cubes.

Heat the olive oil in a skillet over medium heat. Add the bread cubes and garlic, stirring constantly until the croutons are golden, crisp, and fragrant.

Transfer the croutons to a sieve or paper towel to drain any excess oil.

Once the soup is ready, stir in the chopped parsley and mint. Season with salt and black pepper to taste.

Let the soup simmer for another 1–2 minutes, then ladle into bowls. Top with croutons or serve them on the side and enjoy immediately.