This delightful dish is a perfect mid-week lunch or supper for the family. Serve Zoytinyagli Pirasa (tsoy-ting-yah-glee pec-rah-sah) with a mixed salad and, to drink, some ice-cold lager.
1 lb. streaky bacon slices, rinds removed and chopped
2 fl. oz. vegetable oil
4 leeks, green part only, cleaned and chopped
1 lb. 2 cups long-grain rice, washed, soaked in cold water for
30 minutes and drained
14 oz. canned peeled tomatoes
1 teaspoon salt
1 teaspoon black pepper
2 teaspoon cayenne pepper
2 teaspoon ground cumin
1 teaspoon finely grated lemon rind
1-2 pints chicken stock
2 lemons, thinly sliced
1 tablespoon chopped fresh mint
In a large flameproof casserole, fry the bacon pieces over moderate heat for 6 to 8 minutes or until they are crisp and brown and have rendered most of their fat. With a slotted spoon, transfer the bacon pieces to a plate and set aside.
Add the vegetable oil to the casserole and heat it over moderate heat. When the oil is hot, add the leeks and fry, stirring occasionally, for 12 minutes. Stir in the rice and fry, stirring frequently, for 5 minutes. Add the tomatoes with the can juice, salt, pepper, cayenne, cumin and lemon rind and stir well to mix. Pour over the chicken stock and bring the liquid to the boil.
Return the bacon pieces to the cas-serole, reduce the heat to low and simmer the mixture for 15 to 20 minutes or until the rice is cooked and tender and all the liquid has been absorbed.
Remove the casserole from the heat and garnish the mixture with the lemon slices and mint. Serve at once.