Sauté the Vegetables: Heat a generous drizzle of extra virgin olive oil in a large pan over medium heat. Add the leeks and carrots, stirring occasionally, and cook for about 5-6 minutes until they begin to soften.

Add Garlic and Spices: Stir in the minced garlic, cumin, Aleppo pepper, and a pinch of salt and black pepper. Cook for another 2 minutes until the garlic is fragrant, being careful not to let it burn.

Incorporate the Rice: Add the rinsed rice to the pan, mixing it with the vegetables to coat it well in the oil and spices.

Simmer the Dish: Pour in about ½ cup of water, ensuring the rice is submerged, and bring to a simmer. Reduce the heat to low, cover the pan, and let the mixture simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.

Add Lemon and Parsley: Once the rice is cooked, stir in the lemon juice, lemon zest, and fresh parsley.

Serve: Drizzle a little more olive oil on top before serving and enjoy warm or at room temperature. This dish pairs wonderfully with crusty bread or as a side to grilled meats.