Excerpted from “Feast from the Mideast” by Faye Levy
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Turkish Braised Leeks with Carrots
Traditionally these leeks are served as a cold appetizer or salad.  I also love them as a savory accompaniment for poached or baked salmon.

• 2 pounds leeks
• 3 or 4 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 carrots, sliced thin
• Salt and freshly ground pepper
• 3 tablespoons long-grain rice
• 2 ripe tomatoes, peeled, seeded and diced, or 2 canned tomatoes, diced and drained
• 1 1/2 to 2 cups water
• 1/2 to 1 teaspoon sugar, or to taste
• 1 to 2 tablespoons lemon juice, or to taste
• 1 tablespoon finely chopped parsley (optional)
• Lemon wedges (optional, for garnish)

Split leeks lengthwise twice by cutting them with a sharp knife, beginning about 1 inch from root end and cutting toward green end, leaving root end attached.  Dip leeks repeatedly in a sinkful of cold water.  Check the layers to be sure they are clean.  If soil remains, soak the leeks in cold water for several minutes.  Then separate the leaves under running water to rinse away any clinging soil. Cut off root ends.  Cut leeks in thin slices, removing the top 2 or 3 inches, where they are very dark green. (You can save them for adding to stock.)

Heat oil in a large heavy saute pan or stew pan. Add onion and cook over medium-low heat, stirring often, for 5 minutes, or until slightly softened but not brown. Add leeks, carrots, salt and pepper. Cover and cook over low heat, stirring occasionally, for 5 minutes. Add rice, tomatoes, 1 1/2 cups water and 1/2 teaspoon sugar and bring to a boil. Cover and cook over low heat, stirring often and adding hot water by quarter-cupfuls as needed, for 20 minutes or until vegetables and rice are tender; be careful not to let them burn. Add lemon juice to taste, and more sugar, salt and pepper if needed. Serve garnished with chopped parsley and lemon wedges.

Makes 4 to 6 servings


Sweet and Savory Saffron Rice Stuffing with Cranberries

Studded with nuts and fruit and flavored with carrots and orange zest, this colorful, easy pilaf is inspired by an elaborate Iranian casserole of rice and chicken. Traditionally the rice is flavored with orange zest and tart, reddish barberries that somewhat resemble cranberries.

You can bake the rice inside a chicken or Cornish hen or serve it as a colorful pilaf alongside poultry or meat kebabs.

• 3 1/2 cups chicken broth mixed with water, about equal parts of each
• 1/4 teaspoon saffron threads (2 pinches), lightly crushed
• 3 tablespoons vegetable oil
• 1 medium onion, minced
• 1 3/4 cups long-grain white rice
• Salt and freshly ground pepper
• 1 cup coarsely grated carrot
• 1 teaspoon finely grated orange zest
• 1/3 cup dried cranberries
• 2/3 cup slivered almonds or shelled pistachios, or 1/3 cup of each, lightly toasted

Heat broth and water to a simmer in a small saucepan; or heat them in a large measuring cup in the microwave. Add saffron, cover and let steep while you sauté the onions.

Heat oil in a large sauté pan, a wide stew pan or a deep skillet. Add onion and cook over medium heat for 5 minutes or until soft but not brown. Add rice and cook, stirring gently, for 3 minutes or until grains begin to turn white.

Pour saffron broth over rice, add a little salt and pepper and stir once. Bring to a boil over high heat. Reduce heat to low, cover tightly and simmer, without stirring, for 12 minutes. Scatter carrots, orange zest and cranberries over top. Cover and simmer for 5 minutes or until rice is tender and liquid is absorbed.

Sprinkle rice with half the nuts. Fluff rice gently with a large fork, gently stirring to evenly distribute the ingredients. Taste and adjust seasoning.  If using as stuffing, cool completely before using.

Serve hot, topped with remaining nuts.

Makes about 4 servings or 5 cups stuffing, enough to stuff 1 chicken with extra to serve separately

Middle Eastern Fruit Salad with Honey and Toasted Almonds

Fresh figs have been loved in Mediterranean countries from time immemorial and during their season can always be found in ethnic shops.

To the traditional combination of figs, dates, almonds and honey, I add late-season peaches and bananas.

• 1 to 2 tablespoons honey
• 1 to 1 1/2 tablespoons lime or lemon juice
• 1 tablespoon water
• 1 banana
• 2 peaches or ripe pears
• 2 cups fresh figs, halved or quartered
• 1 cup plump, good quality dates, such as Medjool or very soft fresh yellow Barhi
• 1 to 2 tablespoons slivered almonds, toasted

Mix 1 tablespoon honey with 1 tablespoon lime juice and water in a serving bowl. Peel and slice bananas; add to bowl.  Cut peaches in wedges and add them. Add figs and dates. Mix gently. Add remaining honey and lime juice if you like.  Refrigerate until ready to serve. Serve topped with almonds.

Makes 4 servings