A mildly sweet vegetable dish often served in winter, with leeks slowly cooked over low heat alongside ground meat, rice, and carrots. A squeeze of lemon balances the flavor, which is especially good when served hot.
Sauté the onion in vegetable oil until lightly golden, then add the ground meat. Cook until it releases its liquid and the liquid evaporates.
Add the carrot and tomato paste and cook for a few minutes, then add the leeks to the pot.
Add the rice, salt, black pepper, and water. Cover and cook over low heat until the leeks and rice are tender.
Remove from the heat. Squeeze a little lemon over the dish if desired and serve hot.
Important: Before slicing the leeks, cut them into rings and rinse them thoroughly in plenty of water to remove any dirt or sand between the leaves. After adding the rice, avoid opening and closing the lid frequently; losing steam can delay the rice cooking. A squeeze of lemon before serving lightens the dish.
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