Ingredients

• 4 piece leeks
• 120 ml olive oil
• 1 piece onion
• 2 piece carrots
• 80 g long grain rice
• 1 tbsp tomato paste
• 3 tbsp lemon juice
• 400 ml hot water
• 1 tsp sugar
• 1 tsp salt
• 1 pinch black pepper
• 1 bunch fresh dill

Instructions

1. Prepare the leeks

   Trim dark green tops from leeks, keeping only white and light green parts. Cut lengthwise, then slice into 2cm pieces. Wash thoroughly in cold water to remove all dirt and grit. Drain well in a colander for 5 minutes until no water remains. Do not skip the washing step or the dish will be gritty.

2. Prepare other vegetables

   Peel and dice the onion into small 1cm pieces. Peel carrots and slice into 5mm thick rounds. Finely chop the dill, discarding thick stems. Keep vegetables separate until ready to use. Do not cut vegetables too large or they won't cook evenly.

3. Sauté the aromatics

   Heat olive oil in a large, heavy-bottomed pot over medium heat for 2 minutes. Add diced onion and cook for 5-6 minutes, stirring frequently, until soft and translucent. Add tomato paste and stir constantly for 1 minute until fragrant and slightly darkened. Do not let the tomato paste burn or it will taste bitter.

4. Add main vegetables

   Add prepared leeks and sliced carrots to the pot. Stir gently to coat with the oil mixture. Cook over medium heat for 8-10 minutes, stirring occasionally, until leeks begin to soften and reduce in volume. The vegetables should glisten with oil but not brown. Do not cook on high heat or vegetables will stick and burn.

5. Add rice and seasonings

   Rinse rice under cold water until water runs clear, then drain. Add rice, salt, sugar, and black pepper to the pot. Stir gently for 2 minutes over medium heat until rice is well coated with oil. The rice should look glossy and slightly toasted. Do not stir too vigorously or vegetables will break apart.

6. Add liquid and simmer

   Pour hot water and lemon juice into the pot. Bring to a gentle boil over medium-high heat for 3-4 minutes. Reduce heat to low, cover tightly, and simmer for 25-30 minutes until rice is tender and liquid is absorbed. The dish should be moist but not soupy. Do not lift the lid frequently or steam will escape.

7. Finish and rest

   Remove from heat and stir in chopped dill gently. Let stand covered for 10 minutes to allow flavors to meld and any remaining liquid to be absorbed. Taste and adjust salt and lemon juice if needed. The dish should be fragrant with dill and have a silky texture. Do not serve immediately or flavors won't be fully developed.

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