Prasorizo (Greek leek and rice pilaf)

Finely chop the onion and add it to the pot with plenty of olive oil.

Cook the onions over medium heat with a pinch of salt until soft, without much colour, 8 to 10 minutes.

Add the finely grated garlic and warm through until fragrant.

Trim the leeks to the white and light green parts, setting the tough dark green aside for soups and stocks; halve each leek and slice thinly.

Swish the sliced leeks in a big bowl of water to release the dirt, changing the water as needed; lift into a strainer over a bowl to drain.

Thinly slice the scallions, wash them the same way in cold water and drain in a strainer.

Add the leeks to the pot with a pinch of salt and black pepper if wanted; cook over medium heat, tossing, until soft, 8 to 10 minutes.

Add the rice and toss to coat in the oil and leeks.

Add the salt, the dry dill and the room temperature water; squeeze in the lemons and mix.

When it comes to a boil, reduce to medium low, cover and cook 20 to 25 minutes until the rice is cooked.

Serve with a drizzle of olive oil and freshly squeezed lemon juice on top.