Ingredients:
1 tablespoonextra-virgin olive oil, plus more if needed
2 leeks, ends trimmed, halved lengthwise, and thoroughly washed
1 teaspoonkosher salt
2 tablespoonsbourbon
1 orange, zested and juiced (you’ll need ¼ cup cup juice)
1/4 cuppistachios, shelled and roughly chopped
Directions:
Before you start cooking, assess your pan to make sure the leeks will fit—if they seem too long, cut them in half across the middle to make them shorter. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the leeks cut side down and sear without disturbing, 4 to 5 minutes, or until lightly browned. Using tongs, carefully flip. If your pan looks dry, add up to a teaspoon more oil as needed, then season with salt. Sear an additional 4 minutes, or until lightly charred.
Turn off the heat. While the pan is still hot, add the bourbon to the charred leeks and swirl the pan around a few times to coat (doing this off-heat ensures your kitchen does not go up in flames). Add the orange juice and ¼ cup of water to the pan. Increase the heat to medium-low and cover the pan. Let simmer, 5 to 7 minutes, or until the liquid has reduced by about a third. Taste, then season with salt if desired. Remove from the heat.
Place a second skillet over medium-high heat. Once the skillet is hot, add the pistachios and cook, stirring frequently, for 5 to 6 minutes or until lightly toasted.
To serve, garnish bourbon-braised leeks with the toasted pistachios and orange zest directly in the cast iron, or transfer to a gorgeous serving platter.