After you wash and trim the leeks, chop them roughly.
Heat the olive oil on medium heat and add the leeks. Sauté until leeks are soft (about 6-7 minutes).
Stir in the dill and tomato paste, then add the rice and about 300 ml of hot water. Add salt and mix well.
Cover the pot with its lid and simmer on low heat for about 15 minutes, until rice is soft. Make sure to check regularly and add additional hot water as needed.
Turn off the heat and let it sit for 10 minutes with the lid on.
Serve as a main course with a squeeze of lemon juice and freshly ground pepper.