Ingredients: half a kilo of leeks, 2 onions, 2 cups of rice, 50 grams of currants, 2 tablespoons of butter, half a bunch of parsley, as much water as you can get, a teaspoon of salt, a teaspoon of black pepper. Preparation: Cut the leeks into four finger lengths. Put the leeks in the pot, add water up to its own level and boil. Take the leeks from the stove before it melts too much, drain the water and let it cool. In a hot pan, fry the onions by adding oil, then add the rice, parsley, salt, pepper and water and mix. Let the water brew and warm until it is absorbed. Fill the soaked stuffing into the leeks and place them in the pot. You can place the leeks that you cannot wrap in a row on the top floor. Then add the boiled water so that it does not exceed it and cook for 30 minutes on low heat.