Sides
Braised Leeks in Broth
Ingredients
- - 4 large leeks, trimmed and sliced into rounds
- - 2 tbsp olive oil
- - 300 ml (1 1/4 cups) vegetable or light broth
- - 1 garlic clove, crushed
- - 1/2 tsp ground coriander
- - 1/2 tsp salt
- - 1/4 tsp black pepper
- - 1 tbsp lemon juice
Method
- Heat the oil in a frying pan and cook the leeks over medium heat for 5 minutes, stirring occasionally.
- Add the garlic and ground coriander and cook for 1 minute more.
- Pour in the broth, bring to a simmer, cover, and cook for 15-18 minutes until the leeks are very tender.
- Uncover and simmer a further 2-3 minutes to reduce any excess liquid.
- Season with salt, pepper and lemon juice before serving warm.
Native Name: Tareh Pokhteh
Cultural Background: Leeks were among the everyday vegetables grown in Persian irrigated gardens, and cooking them down gently
in broth was a simple way to serve them as a side dish alongside grain and meat mains. Their mild, sweet
flavour made them a natural background note rather than a dish meant to stand out on its own.
Tips:
– Wash sliced leeks thoroughly, as grit can hide between the layers.
– Don't let the leeks brown too much before adding the broth — the goal is soft and mellow, not caramelised.
Variations:
– Stir in a spoonful of yoghurt just before serving for a creamier finish.
– Add a small diced carrot alongside the leeks for extra colour and sweetness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pan over low heat with a splash of water or broth.
Nutrition: Per serving: approx. 95 kcal, 2 g protein, 11 g carbohydrate, 5 g fat, 2 g fibre.
FAQs:
Q: Can I use the green tops of the leeks too?
A: Yes, the tender parts of the green tops can be included, though the tougher outer leaves are best reserved for stock.
Q: What does this pair well with?
A: It suits richer mains such as the Chicken in Almond and Vinegar Sauce or the Sweet and Sour Beef Stew.