Soup-e Tareh Farangi (سوپ تره فرنگی) — Persian Leek and Chicken Soup

• 450 gBoneless, skinless chicken thighs (cut into 3 cm pieces)
• 8 gFine sea salt (plus more to taste)
• 1 tspGround black pepper
• 45 gUnsalted butter (divided)
• 15 mlExtra virgin olive oil
• 500 gLeeks (white and light-green parts only, cleaned well, thinly sliced)
• 12 gGarlic cloves (finely grated or minced (about 3 cloves))
• 80 gLong-grain white rice (rinsed until water runs mostly clear)
• 1200 mlChicken stock (low-sodium preferred)
• 25 gFresh parsley (finely chopped (leaves and tender stems))
• 8 gFresh mint (finely chopped)
• 15 mlLemon juice (optional, for brightness)
• 120 gPlain yogurt (optional, to swirl in at serving)
• 160 gBread slices (4 slices, cut into 2 cm cubes)

Instructions

1. 1

   Prep the leeks and rice: slice leeks thinly, then rinse in a bowl of cold water, lift out, and drain well. Rinse the rice in several changes of water until mostly clear, then drain. Chop parsley and mint finely and keep separate so the herbs stay bright when added near the end.

2. 2

   Sear the chicken for deeper flavor: heat 15 ml olive oil and 15 g butter in a heavy pot over medium-high heat. Add chicken, 6 g salt, and black pepper; cook 6–8 minutes, stirring occasionally, until lightly golden on several sides. Transfer chicken to a plate; keep the pot and browned bits.

3. 3

   Sweat the leeks gently: reduce heat to medium-low and add the remaining 30 g butter. Add sliced leeks with a splash of water (about 2 tbsp) and cook 12–15 minutes, stirring often, until very soft and sweet but not browned. Stir in 12 g minced garlic and cook 45–60 seconds until fragrant.

4. 4

   Simmer the soup: add rinsed rice and stir 1 minute to coat in the leek-butter mixture. Return the chicken and any juices to the pot, then pour in 1200 ml chicken stock. Bring to a gentle boil, then immediately lower to a steady simmer; cover and cook 20 minutes, stirring once or twice to prevent sticking.

5. 5

   Finish with herbs and adjust texture: uncover and simmer 10–12 minutes more until the rice is very tender and the soup looks silky. Stir in parsley and mint and cook 2 minutes. Taste and adjust with remaining 2 g salt (or to taste). For brightness, stir in 15 ml lemon juice just before serving.

6. 6

   Make the garlic toasted bread: preheat oven to 190°C. Toss bread cubes with 30 ml olive oil, 6 g grated garlic, and 2 g salt until evenly coated. Spread on a tray and bake 10–12 minutes, turning once halfway, until crisp and golden. Cool 2 minutes so they stay crunchy.

7. 7

   Serve: ladle soup into warm bowls. If using yogurt, swirl 1–2 tablespoons into each bowl (do not boil after adding). Top with a small pinch of chopped herbs if desired and serve immediately with the garlic toasted bread on the side or sprinkled on top right before eating for maximum crunch.