Carrots 1/4 inch slices
Parsley finely chopped
Green Beans frozen
To clean the leeks, cut off and discard the roots and 1 to 2 inches of the green tops. Slit the top of each in half lengthwise down to the point where the green part meets the white. Gently spread the leaves open and rinse the leeks very well under cool running water to remove any grit. Drain well.
Slice the cleaned leeks crosswise into 1/2-inch long pieces and set them aside.
In a saucepan, with the burner on medium-high, heat the oil. Add the onion and cook, breaking up the slices. When the onion is tender but not browned, add the leeks and cook, stirring often, for about 5 minutes.
Add the carrots, water, lemon juice, chopped parsley, sugar and salt. Stir gently to combine.
Bring the mixture to a boil; lower the heat to medium, cover with a lid, and simmer for 20 minutes.
Add the green beans; simmer, covered, for and additional 10 minutes, or until all the vegetables are tender.
To serve the Iraqi way, chill completely, for several hours or overnight, and serve chilled or at room temperature.
Keldon C. | January 6th, 2022