Author Notes
This is a Turkish dish called "Zeytinyagli pirasa" which means "leeks with olive oil". I used to hate this dish and any leek dish when I was younger, but for some reason I now love leeks and this dish. It is even better in UK as the leeks here are much smaller and tastier than their Turkish cousins.
It is a simple dish that is best eaten at room temprature and makes a great packed lunch.
To add more lemon kick, add zest of the lemon to the dish. —Burcu@wooptonight.com
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Ingredients
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500 grams
Leeks
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2
Carrots
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1
Onion (diced)
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1
Lemon
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50 grams
Rice
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200 milliliters
Water
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70 milliliters
Olive oil
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1 teaspoon
Granulated sugar
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1/2 teaspoon
Salt
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Black pepper
Directions
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Slice the carrots and leeks diagonally by 1-2cm.
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Juice the lemon.
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Mix the carrot, leeks, juice of lemon with rest of the ingrediendt in a pot.
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Bring it boil and simmer for 20 minutes until the carrots and leeks are cooked.
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Once cooked cool it to room tempreture and serve it with drizzle of extra virgin olive oil and a slice of lemon.
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