Easy Turkish-Style Leeks Recipe in Olive Oil
This easy leeks recipe is my take on a Turkish dish called zeytinyağlı pırasa, where tender leeks and carrots are braised in a flavorful olive oil sauce with garlic. All you need alongside this leeks recipe is a wedge of lemon and a few slices of crusty, rustic bread to sop up the delicious olive oil sauce. But these braised leeks are also light enough to serve with some baked fish or grilled chicken. Best served cold or at room temperature.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Extra virgin olive oil
- 3 large leeks, (cleaned well and trimmed, whites and tender green parts sliced into ¼-inch rounds)
- 2 to 3 carrots, (peeled and cut into ¼-inch rounds)
- 3 large garlic cloves, (minced)
- Kosher salt and black pepper
- 1 teaspoon cumin
- 1 teaspoon Aleppo pepper
- 2 tablespoons rice, (I used arborio rice, rinsed)
- Juice and zest of 1 large lemon
- ½ cup chopped fresh parsley
Instructions
- 1
In a medium saucepan heat ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the leeks, carrots, and garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 5 to 7 minutes, stirring regularly as needed until the leeks and carrots soften just a bit.
- 2
Add 2 cups of water, the rice, and lemon juice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.
- 3
Let the leeks and carrots cool down to room temperature, then stir in the fresh parsley, lemon zest, and another good drizzle of extra virgin olive oil.