Trim the dark green tops and root ends from the leeks and remove the tough outer layer. Cut the white and light green portions into 1-inch, 1-and-1/2-inch, and 1-and-3/4-inch pieces. Push out the inner layers, leaving the outer two layers to form sturdy tubes. Reserve the centers.

Place the leek tubes in a large bowl of cold water and soak for 10 minutes, separating the layers as needed to remove any grit. Wash, drain, and check well. Finely chop enough of the reserved leek centers to measure 1/4 cup. You should have about 30 to 35 leek tubes total, with approximately 10 to 12 of each size.

Heat the olive oil in a skillet over medium heat. Add the chopped leeks and cook until softened and translucent. Stir in the rice and cook briefly. Pour in the chicken broth and add one teaspoon of the salt. Bring to a simmer, reduce the heat to low, cover, and cook until the rice is mostly cooked. Transfer to a large bowl and let cool slightly.

Add the ground lamb, silan, remaining 1/2 teaspoon salt, paprika, coriander, and a drizzle light olive oil. Mix until well combined.

Fill each leek tube with the meat mixture, packing it gently without overfilling. Arrange them upright in a snug baking dish.

Preheat oven to 350 degrees Fahrenheit.

Combine ingredients for the honey-pomegranate glaze in a small saucepan. Bring to a gentle simmer. Reduce over medium-low heat until it has reduced by about half (10–15 minutes). It should coat the back of a spoon.

Pour the glaze over the stuffed leeks. Lay a sheet of wet parchment paper directly over the stuffed leeks, then cover the baking dish tightly with aluminum foil.

Bake for 45 minutes. Remove from the oven and uncover. Carefully turn each leek over, and spoon some of the glaze over the top. Return to the oven uncovered, and bake until the leeks are tender, the filling is cooked through, and the glaze has reduced to a glossy finish, about 25 to 30 minutes. Serve hot.

Place the carrots, butternut squash, golden beet, and apple on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until veggies are fork-tender, about 45 minutes.

Preheat the oven to 400 degrees Fahrenheit. Line a large metal baking with parchment paper.

Transfer roasted veggies onto the bowl of a food processor. Add puree ingredients, except the olive oil. Blend until smooth and silky, about two minutes. Taste and adjust seasoning if necessary.

Add olive oil and blend one more time to incorporate. Set aside.

Serve warm.

Spoon some of the warm purée onto the center of each appetizer plate.

Arrange three stuffed leeks (one of each size) over the purée.

Spoon a little of the reduced glaze around the leeks and garnish with fresh pomegranate arils and microgreens, if desired.