Korrat Leeks
Elevate your vegetable sides with "Korrat Leeks," a Middle Eastern-inspired dish bursting with bold, aromatic flavors. Tender leeks are caramelized to golden perfection, then simmered with a medley of warm spices like coriander, cumin, and paprika for a deeply savory profile. A splash of lemon juice adds a refreshing tang, while a sprinkle of fresh parsley provides a vibrant finishing touch. This simple yet sophisticated recipe is quick to prepare, taking just 35 minutes from start to finish, and pairs beautifully with roasted meats, grains, or as a standalone vegetarian delight. Perfect for weeknight dinners or as an elegant addition to your next gathering, these spiced, buttery leeks are a must-try side dish that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 large leeks
- 3 tablespoons olive oil
- 3 medium garlic cloves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 0.5 cup water
Instructions
Trim the leeks by cutting off the dark green tops and roots, leaving only the white and light green parts. Slice them lengthwise and rinse thoroughly under running water to remove all dirt and grit.
Cut the cleaned leeks into 2-inch sections and set aside to drain.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Crush or finely chop the garlic cloves and add them to the hot oil. Sauté for 1-2 minutes until fragrant but not browned.
Add the ground coriander, cumin, and paprika to the skillet, stirring for about 30 seconds to toast the spices and release their aromas.
Place the leeks in the skillet in a single layer, cut side down. Allow them to cook undisturbed for 3-4 minutes until lightly caramelized.
Flip the leeks gently and sprinkle the sea salt and black pepper over them. Add the water to the pan and cover with a lid.
Lower the heat to medium-low and let the leeks simmer for 15-20 minutes until tender and the water has mostly evaporated.
Remove the lid and add the lemon juice to the pan. Shake the skillet gently to coat the leeks in the flavorful glaze.
Transfer the leeks to a serving dish and garnish with freshly chopped parsley before serving warm.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 24.8 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1495 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
