Pomegranate Braised Leeks with Pomegranate Syrup

I have a huge seminar paper due next week, so the theme for the next few days is going to be quick and easy, mostly with ingredients I already have on hand.  After that amazingly delicious Cauliflower and Mushroom Potpie with the Black Olive Crust, I had a bunch of leeks left over, since you never seem to be able to buy just one at a time.  Not that I'm complaining, because I really really love leeks.  Rather than look for a fancy, involved recipe in which to use them, I decided to let them star in their own dish for once. 

 

To Mark Bittman's How to Cook Everything Vegetarian I went, hoping to discover the basics of braising leeks.  Of course, braising is pretty simple, so it wasn't the technique I was after so much as some flavor combination ideas.  Bittman suggests braising in oil or butter for a simple, classic preparation, or with vinaigrette, tomato, olives or even mustard.  It all sounded pretty good.  But while I was rooting around in my fridge, I discovered that instead of the vegetable stock called for, I had pomegranate juice.  And instead of mustard, I had pomegranate molasses.  And in addition to parsley for garnish, I still have some pomegranate seeds hanging around.  I know it's not a classic combination, but I figured what the hay.  So I give you Pomegranate Braised Leeks.

Pomegranate Braised Leeks

1/4 cup sesame oil

3 leeks, trimmed and cleaned

S/P

1 cup pomegranate juice

1 tablespoon pomegranate molasses (optional)

Fresh lemon juice

Parsley leaves and pomegranate seeds for garnish

Heat the oil in a skillet large enough to fit the leeks in a single layer.  Once hot, add the leeks and sprinkle with salt and pepper.  Cook them, turning once or twice, until they are starting to brown.  This should take about 5 minutes.

In a separate bowl, whisk the pomegranate juice and the pomegranate molasses together, then add to the skillet and bring to a boil.  Turn the heat down to low, cover and cook until the leeks are tender, about 20 minutes.  

Remove the leeks and transfer to a plate.  With the pan uncovered, increase the heat to high and bring to a steady boil.  Decrease the heat so the liquid continues to boil at a steady speed.  Allow the liquid to reduce by about half until it begins to thicken into a syrup.  When a spoon dipped into the liquid remains coated, you're done.  This should take just between 10 and 15 minutes.

Sprinkle 1 tablespoon of lemon juice over the leeks, taste and adjust the seasoning.  Garnish with chopped parsley and pomegranate seeds and a drizzle of syrup.

*     *     *

I'm sending this in to Culinarty for the monthly Original Recipe Round-up!