Turkish-Style Leeks

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Turkish-Style Leeks

Tender leeks and carrots, braised in a flavorful olive oil sauce with garlic, cumin, and fresh herbs. This easy leeks recipe a take on a Turkish dish called zeytinyağlı pırasa, and it is comforting in the best way possible! 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. 

Prep – 10 
Cook – 25 

Serves 6

Ingredients

  • 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
  • Salt and black pepper
  • 1 teaspoon cumin
  • 1/8  teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 tablespoons Arborio rice
  • Juice and zest of 1 large lemon
  • ½ cup chopped fresh parsley

    Method:

    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 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.

    Recipe by The Mediterranean Dish