Braised Leeks in Olive oil
A classic dish from Turkish cuisine, Zeytinyağlı Pırasa (braised leeks in olive oil) is light, healthy, and bursting with natural flavors. It’s a vegan-friendly recipe that’s perfect as an appetizer, side dish, or part of a mezze spread. Enjoy it warm, cold, or at room temperature for a versatile culinary experience.
Ingredients
- 2-3 large leeks white and light green parts only, sliced into 1-inch (2cm) pieces
- 1 large carrot peeled and sliced into rounds
- 1 onion chopped into cubes
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp black pepper
- pinch sugar
- juice of 1 lemon
- ⅓ cup rice
- 1½ cup water
- parsley to garnish optional
Instructions
- Start by washing the leeks thoroughly to remove any dirt or grit hidden between their layers. Slice them into 1-inch (2cm) pieces. Peel and slice the carrots and onion. Set aside.
- In a wide, heavy-bottomed pan, heat the olive oil over medium heat. Add the sliced carrots and onion and sauté for 2-3 minutes until slightly softened. Next, add the leeks and gently sauté for another 2 minutes, taking care not to break the leeks. Season with salt, black pepper and sugar.
- Add the rice and pour in the water. The liquid should just cover the vegetables. Stir gently to combine. Reduce the heat to low, cover the pan, and simmer for about 20-25 minutes, or until the leeks, carrots, and rice are tender. Check occasionally to ensure there is enough liquid, adding a splash of water if needed.
- Once the dish is cooked, remove it from the heat and allow it to cool to room temperature. Transfer to a serving platter, drizzle with a little extra olive oil if desired, and garnish with fresh parsley.