Baked Carrot-and-Leek Pilaf

baked carrot and leek pilaf
Photo: Lennart Weibull
Prep Time:
15 mins
Total Time:
2 hrs

A beautiful baked rice dish, this recipe is a great oven-to-table way to feed a crowd, whether it is accompanying grilled lamb or served on its own as a vegan main.


  • 3 medium leeks, white and light-green parts only, halved lengthwise, cut into ½-inch pieces, and washed well (2 cups)

  • 1 ½ pounds carrots, peeled and sliced a scant ½ inch thick (3 ½ cups)

  • 2 cinnamon sticks

  • 2 tablespoons fresh thyme leaves

  • 2 bay leaves

  • ½ cup extra-virgin olive oil

  • Kosher salt (we use Diamond Crystal) and freshly ground pepper

  • 2 cups basmati rice, rinsed and drained well

  • 2 cups boiling water


  1. Preheat oven to 375°F. Arrange leeks, carrots, cinnamon, thyme, and bay leaves in a 3-quart baking dish (such as a 9-by-13-inch). Pour in oil, sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper, and toss to combine. Bake until vegetables are soft and beginning to caramelize, about 1 hour. Remove from oven; stir vegetables, then sprinkle rice evenly over top without stirring together.

  2. Increase oven temperature to 450°. Sprinkle teaspoon salt and teaspoon pepper over rice, then pour boiling water over. Carefully cover dish tightly with parchment-lined foil and bake until rice is cooked, 30 to 35 minutes more. Remove from oven and let stand, covered, 10 minutes. Uncover, gently fluff with a fork, and serve.

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