Leek Stew

Iran is the land of a large variety of stew. Iranian cooks are able to make stew with interesting tricks to make them out of this world.
Iran with its diverse regions and plants is always inspiring to excellent cooks who mix different plants and make something quite delicious.
Leek Stew is an example. It might sound bizarre to many as the plant is mainly used in raw form on the table. Or it is applied in making Ash.
The stew whose main ingredients include meat and leek is a savory dish which is well worth a try.
The cuisine is basically tried out in the provinces of Kermanshah and Kurdistan but thanks to its great taste and simple recipe it has become widespread in other parts of the country. Unfortunately the dish is not served in restaurants across the country so you should either make other yourself or be a guest to try the stew.
Ingredients
Serves 4
Leek, finely chopped, 500 g
Onion, medium, 1 no
Ground meat, 500 g
Tomato paste, 1 tsp
Barberry, 1/2 cup
Liquid Oil,
Spices like black pepper, lime powder, and turmeric, as per taste
Salt , a pinch
Directions
Peel the onion and chop nicely. Also chop up the leek plants , entirely cleaned and washed.
Put the chopped onion in oil inside a pot on the low flame till almost golden brown. Add in the minced meat. Stir well till the meat pieces do not stick to the bottom.
After about 7 to 8 minutes of sautéing, stir in the spices, turmeric, black pepper and dried lime. Sauté a bit.
After that, add in the chopped leek and sauté for another 5 minutes. Then add in the tomato paste and keep sautéing.
Pour in about 1 glass water. Season to taste with salt and bring to a boil.
Once boiling, close the kid and wait for less than one hour till the stew gets ready. Just one thing, almost 5 to 6 minutes before switching off the flame, add in the washed barberry and let cook.
Transfer the stew into a bowl and garnish with sautéed barberry in oil. Serve with rice topped with saffron and sautéed barberry. The delicious stew can decorate your table when your friends or relatives are in. Bon Appetit everybody!
Cooking points,
Make sure to consider details in your cuisine; adjusting spices, preparing fried onions, and settling the stew.
The stew contains a little water so you are recommended not to pour in much water. Otherwise, you will have to wait more till the excess water is gone.
If you put the barberry into the stew early, it will lose its shape and so lose its beauty.
These who love sour dishes, can apply fresh lemon juice or unripe grape juice.
Make sure to apply fresh leek. You can even try with indigenous and mountainous leek as well.
You can apply stewing meat instead of the ground meat, if desired.