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Zeytinyağlı Pırasa

Serves 4 to 6 Entree vegetarian

Zeytinyağlı Pırasa

Zeytinyağlı Pırasa hails from the Aegean region of Turkey, a place where the bounty of the land meets the generosity of olive oil. This dish is the essence of home cooking, where the cook's intuition guides the balance of salt and the liberal use of olive oil. It's a staple on tables that welcome family and friends, especially during the cooler months when leeks are at their peak.

This dish offers a tender medley of leeks and carrots, enriched by the fruity depth of olive oil and the bright acidity of lemon. A hint of sugar rounds out the flavors, while rice adds subtle texture, creating a harmonious blend that feels both comforting and light. Serve it at room temperature, allowing the flavors to meld beautifully, inviting diners to savor each bite.

Ingredients

  • 800 gleeks
  • 2carrots
  • 100 mlolive oil
  • 1lemon
  • 1 tspsugar
  • 2 tbsprice
  • to tastefine sea salt and black pepper

Method

  1. Begin by thoroughly washing 800 g of leeks under cold running water to remove any dirt trapped between the layers. Trim off the dark green tops and roots, then slice the leeks into 1 cm rounds. Peel and slice 2 carrots into thin rounds. Squeeze the juice from 1 lemon and set it aside.
  2. In a large, heavy-bottomed pot, pour in 100 ml of olive oil and warm it over medium heat. Add the sliced leeks and carrots to the pot, stirring to coat them evenly in the oil. Season with 1 tsp of sugar and a generous pinch of fine sea salt. Cook gently until the vegetables begin to soften and the leeks turn translucent, about 5-7 minutes.
  3. Rinse 2 tbsp of rice under cold water until the water runs clear. Add the rice to the pot, stirring to combine with the vegetables. Pour in enough water to just cover the mixture, then bring it to a gentle simmer. Cover the pot with a lid, reducing the heat to low, and cook until the rice is tender and has absorbed most of the liquid, about 15 minutes.
  4. Once the rice is cooked and the vegetables are tender, remove the pot from the heat. Stir in the reserved lemon juice and a few grinds of black pepper, adjusting the seasoning with more salt if needed. The dish should have a slightly glossy appearance with a harmonious blend of flavors.
  5. Transfer the Zeytinyağlı Pırasa to a serving dish, allowing it to cool to room temperature. This dish is traditionally served at room temperature, allowing the flavors to meld together. Enjoy it as part of a shared meal, embodying the spirit of Aegean hospitality.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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