Leeks With Sumac, Parm, and Pine Nuts

Method

1. 1

   Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large ovenproof skillet with a fitted lid over medium-high heat. When the butter starts to foam, add 4 medium leeks, ends trimmed, dark green leaves removed, halved vertically, rinsed, cut side down and season with kosher salt and freshly ground black pepper. Allow the leeks to sear without moving them until they develop a deeply golden crust, about 3 minutes.

2. 2

   Flip the leeks and season them with more salt and pepper plus 2 tsp. ground sumac, ½ tsp. ground allspice, ½ tsp. ground cumin, and pinch of ground cinnamon. Allow the leeks to continue searing until just golden, about 3 minutes, then pour in ½ cup dry white wine, such as Sauvignon Blanc, and ½ cup water. Cover the pan and reduce the heat to medium. Allow the leeks to simmer until tender and almost all the liquid has reduced, 15–20 minutes. Every few minutes, spoon some of the pan sauce over the leeks to make sure they’re really bathing in all that flavor.

3. 3

   Position an oven rack about 6" below the broiler and preheat the broiler to high.

4. 4

   Sprinkle ⅓ cup freshly grated Parmesan over the leeks and transfer the pan to the oven. Broil until the cheese and leeks are melted and golden, about 10 seconds.

5. 5

   Finish with a squeeze of ½ lemon and sprinkle with ⅓ cup pine nuts, toasted in a dry pan, and fresh flat-leaf parsley leaves.

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