Traditional Persian Leek and Lamb Stew (Khoresh Tareh)

Heat a small amount of oil in a large pot over medium heat. Add the lamb pieces and fried onions, sautéing until the meat is lightly browned on all sides.

Add the soaked white beans and enough water to fully cover the meat and beans. Bring to a gentle boil, then reduce the heat and simmer until both the lamb and beans are tender.

While the meat cooks, heat oil in a separate pan and lightly fry the chopped leeks until softened and fragrant. Remove from heat and set aside.

Once the lamb and beans are fully cooked, transfer a layer of them into a clean pot, followed by a layer of sautéed leeks. Repeat the layering process until all ingredients are used.

Sprinkle salt and mixed spices evenly between the layers, then pour the reserved cooking broth over the stew.

Place the pot over low heat and simmer gently until the flavors meld and a light sheen of oil rises to the surface.

Stir in dried lime powder to taste and simmer for a few more minutes to balance the flavors.

In a separate pan, fry the sliced potatoes in oil until golden and crisp.

Serve the stew warm, garnished with fried potato slices and fresh tomato slices.