Sour Leek in Olive Oil

(Eksili Pirasa)

1 bunch of leek (3 leeks) washed, cut in thin stripes
1 medium sized onion, sliced
75 ml extra virgin olive oil (half for cooking, half for after)
2 tbsp pomegranate paste
3 tbsp crushed tomato, canned
1/2 cup hot water
1 tsp sugar
Salt

Garnish:
Chopped parsley
1 tsp sumac

Saute the onion with half of the olive oil for about 2-3 minutes in a medium-sized pot. Add the leeks, continue to saute for about 4-5 more minutes. Then add the rest of the ingredients. Cover and cook on medium-low heat until the leeks are softened. If needed, you can add more hot water.

Pour the rest of the olive oil. Sprinkle fresh parsley and sumac all over it. Let it cool down first. Then, place it in a serving dish. Serve the dish at room temperature or chilled.