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GreekAuthentic Cuisine

Prasorizo

Serves 4 to 6 Entree vegetarian

Prasorizo

Prasorizo is a dish that finds its way to Greek tables all year round, offering warmth in winter and brightness in summer. It’s the kind of recipe that belongs to every home kitchen, passed down in whispers rather than written instructions. In Greece, it is a humble yet cherished dish, often made with leeks and rice, and brought to life with a generous splash of olive oil and fresh lemon.

The flavors of Prasorizo are a gentle symphony of tender leeks and creamy rice, infused with the fragrant embrace of dill. Olive oil enriches each bite, while a squeeze of lemon adds a zesty balance. The dish should be soft and comforting, a simple yet elegant offering that showcases the beauty of straightforward, honest ingredients.

Ingredients

  • 800 gleeks — sliced
  • 200 grice
  • 100 mlolive oil
  • 1lemon
  • dill — chopped
  • to tastefine sea salt

Method

  1. Start by thoroughly cleaning 800 g of leeks. Trim the roots and dark green tops, leaving the tender white and light green parts. Slice them thinly, about 1/4 inch thick, to ensure even cooking. Squeeze the juice of 1 lemon and set it aside for later use.
  2. In a large, heavy-bottomed pot or deep skillet, heat 100 ml of olive oil over medium heat. Add the sliced leeks and a pinch of fine sea salt to draw out their moisture. Stir occasionally, cooking until the leeks become soft and translucent, with a sweet aroma, which should take about 10 minutes.
  3. Rinse 200 g of rice under cold water until the water runs clear to remove excess starch. Add the rice to the pot with the softened leeks, stirring well to coat each grain in the fragrant oil and leek mixture. This step ensures the rice absorbs the flavors from the start.
  4. Pour in enough water to cover the rice and leeks by about 1 inch. Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook slowly. Stir occasionally to prevent sticking, and add more water if necessary to maintain a creamy consistency.
  5. After about 15-20 minutes, check the rice for doneness. It should be tender but not mushy, and the mixture should be creamy with a slight bite to the rice. Adjust the seasoning with more fine sea salt if needed, tasting as you go.
  6. Chop a handful of fresh dill and stir it into the Prasorizo just before serving. The dill should be fragrant and add a burst of freshness to the dish. Serve the Prasorizo warm, with lemon wedges on the side for squeezing over, and crusty bread to soak up the flavorful juices.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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