Ingredients
Units
Scale
- 6 medium leeks, white and light green parts only
- 15 small sprigs of fresh thyme
- ¼ cup olive oil
- 1 Tbsp dry white wine
- 2 Tbsp pomegranate juice
- kosher salt
- ¼ cup pomegranate seeds, for serving
Instructions
- Preheat oven to 375°F .
- Cut leeks lengthwise down the middle and wash them carefully to remove any grit.
- Arrange the leek halves cut-side down in a snug single layer in a shallow 8-inch square baking dish. Nestle the thyme sprigs among the leeks.
- In a small bowl, mix the olive oil, wine and pomegranate juice and drizzle over the leeks. Sprinkle evenly with ½ tsp salt.
- Cover the baking dish tightly with aluminum foil.
- Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more.
- Serve the leeks warm or at room temperature. When ready to serve, spread the fresh pomegranate seeds over the leeks.
Notes
These leeks can be made ahead and served at room temperature.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side dish
- Method: Braising
- Cuisine: Sephardic