Harissa-Roasted Leeks and Tomatoes with Brown-Butter Lime Rice
Golden leeks and bursting cherry tomatoes coated in harissa and spices makes the perfect topping for this buttery lime rice bowl.
Introduction
One of my favourite regions in Mexico is Baja California, which has a stunning, rugged and snake-like coastline that hugs the Pacific Ocean, home to so much extraordinary sea life. The area is bursting with talented chefs, probably drawn by the first-rate produce. Diego Hernandez is one such cook, and many years ago, he came to cook a supper club at Wahaca. This bowl is inspired by him and that supper club: a light, rich, satisfying concoction of nutty brown lime-drenched rice, sticky roast tomatoes and harissa-spiked leeks. It makes a fine lunch or supper dish. The girls love it, we love it, everyone loves it.
Ingredients
| 5 | garlic cloves, 2 left whole and 3 finely chopped |
| 1 tsp | sea salt |
| 1 tsp | cumin seeds |
| 1 tsp | fennel seeds |
| 3 tbsp | harissa paste |
| 2 tbsp | tomato purée (paste) |
| 4-5 tbsp | extra virgin olive oil |
| 1 tsp | soft brown sugar |
| zest of 1 | lime and juice of 2, plus lime wedges to serve |
| 600g (1lb 5oz) | trimmed leeks, cut into rounds |
| 500g (1lb 2oz) | cherry tomatoes |
| 300g (10½oz/1⁄3) | short-grain brown rice |
| 700ml (24fl oz/scant 3 cups) | chicken or vegetable stock, or water |
| 75g (2½oz) | butter |
| large bunch of | coriander (cilantro), leaves roughly chopped |
Method
Preheat the oven to 180°C fan (350°F/gas 6).
Using a pestle and mortar, crush the whole garlic cloves with the salt, cumin and fennel seeds to form a paste, then stir in the harissa, tomato purée, oil, sugar and lime zest. Combine the leeks and tomatoes in a roasting tray and add the paste, tossing to coat. Roast for 25–30 minutes until golden.
Meanwhile, make the rice. Bring the stock or water to the boil in a saucepan, season generously, add the rice and simmer, covered, over a medium–low heat for 30 minutes without removing the lid.
While the rice is cooking, melt the butter in a small saucepan over a medium–high heat. Once melted, cook for 3–4 minutes more until foaming, darkening in colour and starting to smell deliciously nutty and toasted. Add the finely chopped garlic and cook for another minute or so until turning soft and golden, then take off the heat and stir through the lime juice and half the coriander.
Uncover the rice and pour over three quarters of the lime butter. Reduce the heat to its lowest setting, cover once more and allow to steam-cook until tender, about 10 minutes. Remove from the heat.
When you are ready to eat, fluff the rice with a fork and stir through the leeks and tomatoes, along with all their juices, and the rest of the chopped coriander. Check the seasoning, drizzle over the last of the lime butter and serve with lime wedges for squeezing.
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