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Peeaz Sirkidarh (Marinated Leeks Or Indian Leeks)
Ingredients12 medium sized Leeks Akni (Indian Court Bouillon) 6 cloves crushed Garlic Good pinch Nutmeg 8 Lemon Leaves or 3-4 strips Lemon Rind 1/4 inch stick Cinnamon 2 Bay Leaves 1/4 teaspoon Saffron Juice of three Limes or 2 Lemons 1/4 teaspoon Black Pepper Good pinch Cayenne Pepper 4 tablespoons Olive Oil 1 1/2 teaspoons Salt |
MethodWash and clean all the grit from the leeks. Heat enough akni or water to cover the leeks, and add garlic, nutmeg, lemon leaves, cinnamon, bay leaves, 1 teaspoon salt and half the saffron. Cover and boil for 1 minute, then put in leeks. Cover and simmer until very tender, about 15 minutes. Drain carefully and press out liquor. Whip the remaining saffron with lime juice, black pepper, cayenne, 1/2 teaspoon salt and the olive oil. Prick the leeks all over and place in a shallow dish. Pour over the marinade, and if desired, add a few chopped parsley leaves or coriander leaves. Mix, and leave for 7 to 8 hours, or overnight before serving. Serve with a little of the marinade. |
Remarks
Appeared on menu: Indian Leeks $1.70
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