Prasorizo (Greek Leek Rice)

Rinse the rice in a sieve until the water runs clear. Wash the leek thoroughly between the layers, trim off the dark green part, and slice the white and light green parts into rounds about 1.5 cm thick; finely chop the onion and grate the carrot.

Heat 40 ml of olive oil in a wide pot over medium heat. Add the onion and leek, season with salt, and cook for 8–10 minutes, stirring occasionally, until the vegetables are soft and translucent.

Add the carrot and rinsed rice, and stir for 1–2 minutes to coat the grains in oil.

Pour in the hot vegetable stock, add the bay leaf, black pepper and a little more salt. Bring to a boil, cover with a lid, and simmer over low heat for 18–20 minutes, until the rice has absorbed most of the liquid and is tender.

Remove the pot from the heat, discard the bay leaf, and add the remaining olive oil, lemon juice and dill. Gently stir through, taking care not to break up the leeks.

Cover the pot with a lid and let the prasorizo rest for 10 minutes, so the rice absorbs the remaining liquid and the dish thickens.

Serve warm or at room temperature, adding a few more drops of lemon juice if desired.