Tavë me Presh ska Mish: Albanian Leek Bake
I love leeks.
I had no idea what a leek was until about two years ago, and they're still not a particularly dominant ingredient in my day to day cooking when I'm not Cooking the World. But when I do use them, I think they are absolutely great. Sweet but still savoury, they don't make me cry like onions do, and they have this edge to them that I find extremely enjoyable.
So I was excited to try another dish that incorporates leeks. My partner was less keen, seeing as we only had them two days ago in the Afghanistan dinner (plus all the leftovers that we've been nibbling on since!). But like I said, I love leeks.
Another thing I really liked about this dish is that it doesn't take too much effort. You roast the pepper whiles you fry the leeks, and then the oven is already at the right temperature for when you pop the whole thing in. Plus, I think baking rice is BRILLIANT. So much easier than watching it carefully to make sure it doesn't burn if you're cooking it on the stove top. And while it was baking, it gave me plenty of time to make the other elements of the meal, like the byrek me spinaq.
I really enjoyed this dish. The leeks and peppers gave it sweetness, and the taste of the herbs were prominent. Not to mention, we have leftovers for absolutely days! Always a bonus, and I can confirm, the reheated leftovers were equally as good the next day - so a great option for lunches as much as dinner. I'll definitely be making this one again.
Ingredients
Serves 4
I had no idea what a leek was until about two years ago, and they're still not a particularly dominant ingredient in my day to day cooking when I'm not Cooking the World. But when I do use them, I think they are absolutely great. Sweet but still savoury, they don't make me cry like onions do, and they have this edge to them that I find extremely enjoyable.
So I was excited to try another dish that incorporates leeks. My partner was less keen, seeing as we only had them two days ago in the Afghanistan dinner (plus all the leftovers that we've been nibbling on since!). But like I said, I love leeks.
Another thing I really liked about this dish is that it doesn't take too much effort. You roast the pepper whiles you fry the leeks, and then the oven is already at the right temperature for when you pop the whole thing in. Plus, I think baking rice is BRILLIANT. So much easier than watching it carefully to make sure it doesn't burn if you're cooking it on the stove top. And while it was baking, it gave me plenty of time to make the other elements of the meal, like the byrek me spinaq.
I really enjoyed this dish. The leeks and peppers gave it sweetness, and the taste of the herbs were prominent. Not to mention, we have leftovers for absolutely days! Always a bonus, and I can confirm, the reheated leftovers were equally as good the next day - so a great option for lunches as much as dinner. I'll definitely be making this one again.
Ingredients
Serves 4
- 500g leeks
- 3 red peppers
- 200g rice
- 2 garlic cloves, diced
- 750mL vege stock
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp basil
- salt
- pepper
- olive oil
Instructions
- Preheat oven to 180 degrees Celcius
- Cut peppers in half through the stalk. Remove the stalk and seeds and place on a baking tray. Splash a bit of olive oil over them and roast for about 10-15 minutes.
- Meanwhile, slice the leeks and brown them in a bit of olive oil in a large pan for a few minutes until they start to brown.
- Add garlic, red peppers, herbs and stock and stir to mix.
- Add rice and stir again.
- Bring to boil, then reduce to a simmer for 2 minutes.
- Transfer to a large baking pan with a depth of at least 2 inches. Ensure that everything is level and evened out.
- Place into oven and bake for an hour.
- Once cooked, leave to rest in the oven with the door open for about 10 minutes before serving.
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