Stuffed Leek

Ingredients

• 2–3 leeks
• —
• Filling
• 1 small onion, chopped
• 1½ cups short-grain brown rice, rinsed
• ½ bunch fresh parsley, finely chopped
• ½ bunch fresh mint, finely chopped
• 2 stems and leaves celery, finely chopped
• 1 tomato, grated
• 1 small lemon
• 1–2 garlic cloves, minced
• 2 tsp salt
• 1 tsp black pepper
• —
• For Assembling
• 4 cloves garlic, peeled and sliced
• —
• Broth
• ½ cup lemon juice
• ¼ cup olive oil
• 2–3 tbsp pomegranate molasses (optional)
• 1 tsp salt
• ¼ tsp black pepper
• 2 cups boiling water
• —
• Pomegranate molasses and pomegranate seeds, for serving (optional)

Method

1. Place the rice in a pot, cover with water, and cook about 20 minutes — it will be half-cooked. Strain to remove excess water.
2. Prep the leeks: cut and place in a large pan, cover with water, bring to a gentle boil, then reduce to low for another 2–3 minutes. Drain and let cool.
3. Heat oil in a skillet over medium heat. Add chopped onion and sauté until golden brown.
4. Place the caramelized onions in a bowl, add all remaining filling ingredients, and mix thoroughly.
5. Add olive oil generously to an oven-safe dish. Stuff the leeks and arrange them tightly in the pan.
6. Scatter garlic cloves between them.
7. Mix all broth ingredients together and pour over the leeks.
8. Cover with foil and bake for 1–1.5 hours. Remove the foil and cook another 30 minutes until nicely browned.
9. Let the stuffed leeks cool slightly — they’re best enjoyed the following day. Drizzle with extra pomegranate molasses and top with fresh pomegranate seeds.