Zeytinyağlı Pırasa — Olive-Oil-Braised Leeks

Zeytinyağlı pırasa is a gentle Turkish vegetable dish of leeks, carrots, rice, olive oil, and lemon. Like many zeytinyağlı dishes, it is allowed to cool in its cooking liquid and served at room temperature.

SERVES 6 | PREP 20 MIN | COOK 40 MIN

INGREDIENTS

• 1 kg leeks

• 2 carrots

• 1 small onion, finely chopped

• 60 g short-grain rice, rinsed

• 120 ml extra-virgin olive oil

• 1 tsp sugar

• Juice of 1 lemon

• 350 ml hot water

• 1½ tsp salt

• Dill and lemon wedges, to serve

METHOD

1. Wash the leeks carefully between the layers. Cut the white and pale-green parts into thick diagonal pieces. Slice carrots into rounds.

2. Soften onion in half the olive oil over low heat without browning.

3. Add carrots, leeks, rice, sugar, salt, lemon juice, hot water, and remaining oil.

4. Cover with parchment and a lid. Simmer very gently for 30–40 minutes until tender but still holding shape.

5. Cool completely in the pot. Transfer carefully to a platter with its juices.

6. Finish with dill, lemon, and a little fresh olive oil.

KITCHEN NOTE

Avoid vigorous stirring; the beauty of this dish is intact leek pieces glistening in their lemony olive-oil broth.