Leek is an essential part of many soups (Aash) and dishes in Iran. It is also a part of Sabzi Khordan, a side dish that includes different herbs and is eaten mostly with Abgoosht and some other Iranian dishes.

Leek belongs to the onion family and the process of growing leeks seeds is simpler than the onions. They grow in different soil conditions, but the only constraint is that the soil should be free from water logging. Leek seed should be sown in enough space as it yields results after a long time. The bulb base makes an excellent vegetable and the green leek tops add flavor in stews or soups. They are enriched with vitamin A and are very nourishing and healthy. Leek seeds yield well during early spring and winter.