Ingredients
5 leeks (light part only, cleaned and cut into large pieces)
1 cup rice (200g)
1 cup cooked beans (200g)
handful chopped parsley and mint
1 diced tomato
2 tbsp pine nuts
4 tbsp olive oil
Seasoning (black pepper, nutmeg, paprika, coriander, cinnamon, cumin, salt)
½ Juice of lemon
2 cups 500 ml of water
For the Sauce
⅓ cup of pomegranate syrup
¼ cup of olive oil
½ Juice of lemon
Directions
Step 1
Preparation: Preheat the oven to 180C/360F. Mix the filling ingredients, including the rice, beans, herbs, and spices, with olive oil and lemon juice.
Step 2
Leek Preparation: Boil the leek pieces in water for about 2-3 minutes until they are soft and pliable. Drain and cool them down. Prepare the leeks by slicing into large pieces and then fold them with the filling
Step 3
Baking Setup: Arrange the stuffed leeks in a baking dish. Mix the sauce ingredients and pour over the leeks.
Step 4
Baking: Cover with parchment and foil, bake for 1 hour and 15 minutes, then uncover and bake for an additional 15 minutes for a golden finish.
Step 5
Serving: Serve the stuffed leeks warm, drizzled with the remaining sauce from the baking dish.
