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Kurdish Wild Leek & Lamb Stew (Khoresh-e Tareh)

This traditional Kurdish stew is a soul-warming expression of the region’s culinary heritage. Featuring tareh—aromatic wild leeks—slow-braised lamb, tender legumes, and the signature sour pop of dried limes, this dish showcases the balance of bold, earthy, and tangy flavors. A touch of saffron lends complexity and a golden hue, while tomato paste (optional) enriches the stew further. Stewed gently for hours, the dish is served with rustic Sangak bread, tangy yogurt, and sharp pickled vegetables—an ensemble that represents the generosity and hospitality of Kurdish cuisine. It’s a perfect centerpiece for a family meal or celebration, blending humble ingredients into something deeply comforting and rich in heritage.

Dinner | Kurdish | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Lamb Stew | Frying Pan | Pot | Dried Lime | Lamb | Pinto Bean | Wild Leek | Boiling | Caramelizing | Sautéing | Searing | Simmering | Stewing | Family Gathering | Festive | All Day | Overnight
Time to complete

Prep

20min

Cook

2h 15min

Wait

12h

Total

14h 35min

Ingredients (Makes 6 servings)

Ingredients

  • 500 g (1.1 lb) lamb with bone, cut into 3 cm (1.2 in) pieces
  • 700 g (1.5 lb) wild leek (tareh), cleaned and thinly sliced
  • 270 g (1.5 cups) white or pinto beans, soaked overnight
  • 2 medium onions, finely diced
  • 4 dried limes (limoo amani), pierced with a fork
  • 3 tbsp tomato paste (optional, for color)
  • 1 tsp turmeric powder
  • ½ tsp red chili powder
  • Salt, to taste
  • 4 tbsp animal fat or olive oil, divided
  • 2 tbsp saffron water

For Serving/Garnishing

  • Fresh Sangak bread
  • Local yogurt
  • Pickled vegetables
Nutrition Information (per 100g)
  • Calories: 189
  • Fat: 9
  • Protein: 13
  • Carbohydrates: 11
  • Fiber: 3
Directions

Preparation

  • 1. Rinse soaked beans and set aside. Cut lamb into 3 cm (1.2 in) pieces and rinse under cold water. Wash and thinly slice the wild leek, then drain thoroughly.

Building the Stew Base

  • 2. In a heavy-bottomed pot, heat 2 tbsp oil over medium heat. Sauté the onions until golden and fragrant, about 10 minutes. Add lamb and sear until browned on all sides. Stir in turmeric and red chili powder; cook 2 more minutes to bloom spices.

Simmering

  • 3. Add drained beans and 960 ml (4 cups) boiling water. Bring to a boil, then reduce heat and simmer partially covered for 1½ hours.

Preparing the Leek Mixture

  • 4. Meanwhile, in a separate pan, heat remaining 2 tbsp oil over low heat. Sauté the sliced wild leek for 15 minutes, stirring occasionally, until its moisture evaporates and it begins to caramelize. Add tomato paste (if using) and sauté 2 more minutes.

Final Assembly and Finish

  • 5. Add the sautéed leek mixture to the stew. Nestle the pierced dried limes into the pot. Season with salt. Cover and simmer gently for an additional 45 minutes. In the last 15 minutes, stir in saffron water. Optionally add 1 tbsp lemon juice for extra brightness.

Serving

  • 6. Serve hot with fresh Sangak bread, yogurt, and pickled vegetables for an authentic Kurdish experience.
Cookix's Secrets

Alternative Proteins

  • Swap lamb with beef chuck or goat for regional authenticity, or use chicken thighs for a lighter take.

Bolder Flavor

  • Add crushed garlic cloves or a dash of ground cumin when sautéing onions for an intensified base.

Color & Brightness

  • Blend in 1 tbsp of pomegranate molasses or barberries for a subtle fruity acidity.

Handling Dried Limes

  • Pierce dried limes with a fork to help infuse flavor without overpowering the stew. Remove before serving for a milder experience.

Lamb Selection

  • Choose cuts with bone, such as shank or neck, for the richest flavor and better texture in slow stewing.

Saffron Water

  • Steep a pinch of saffron strands in hot water for 10 minutes before adding. This enhances both aroma and visual appeal.

Seasonal Adjustments

  • If wild leek is unavailable, substitute with a mix of scallions and garlic chives.

Vegetarian Version

  • Replace lamb with mushrooms and add ½ tsp smoked paprika for depth. Use vegetable stock instead of meat stock.