1Place the chopped leeks in a saucepan with the butter and boiling water.
2Cover and cook gently until the leeks are completely soft and tender.
3Remove from the heat and allow to cool.
4Blend the walnuts until finely ground.
5Chop the coriander and grate the garlic.
6Add the walnuts, coriander, garlic, fenugreek, ground coriander, chilli powder, salt and white wine vinegar and pomegranate seeds (if desired) to the cooked leeks.