green.recipes

Leeks in Olive Oil (Zeytinyağlı Pırasa)

Tender leeks and carrots braised slowly in olive oil with a spoonful of rice, brightened with lemon and served warm or at room temperature.

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Tender leeks, carrot half-moons, rice and translucent onion in a shallow bowl with a little olive oil cooking juice, AI-generated imageAI-generated image
At a glance
  • 800 gleeks
  • 150 gcarrots
  • 120 gyellow onion
  • 80 gextra virgin olive oil
  • 30 gmedium-grain white rice
Serves 4

Zeytinyağlı pırasa is a Turkish home dish of leeks braised in olive oil with carrot, onion and a little rice. It belongs to the zeytinyağlı family, vegetables cooked gently in olive oil and usually served at room temperature or cold rather than hot. In Turkey it is often eaten as a simple main with bread, and it also works as a side dish.

This version keeps the method simple. The onion and carrot soften in the oil first, then the leeks are turned in the oil before a small amount of hot water goes in, so they braise slowly instead of boiling. A pinch of sugar rounds out the flavor, the rice thickens the juices slightly, and lemon juice added at the end keeps the dish bright.

Leeks often hide grit between their layers, so they are sliced first and then washed in a bowl of water. Plan on about 1 hour 40 minutes in total, including 30 minutes for the leeks to cool in the covered pan, which gives the flavors time to settle.

Leeks in Olive Oil (Zeytinyağlı Pırasa)

Formula & Method
Servings
4
Units
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Ingredients

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Preparation

  1. Step 0110 min

    Trim the leeks: cut off the roots and the tough dark green tops, keeping the white and pale green parts, and peel away any damaged outer layer. Cut the leeks crosswise on a slight diagonal into pieces about 2 cm (3/4 in) thick. If a leek is thicker than about 4 cm (1 1/2 in), halve it lengthwise first.

  2. Step 026 min

    Put the sliced leeks in a large bowl of cold water and swish them around with your hands to loosen the layers. Leave them for 2 minutes so the grit sinks, then lift the leeks out into a colander, leaving the dirty water behind. Repeat with fresh water until no grit is left in the bottom of the bowl, then drain well.

  3. Step 038 min

    Heat the olive oil in the wide pot over medium heat. Add the onion and cook for 6 to 8 minutes, stirring often, until soft and translucent but not browned.

  4. Step 043 min

    Add the carrots and cook for 3 minutes, stirring, until they are coated in oil and slightly brighter in color.

  5. Step 055 min

    Add the leeks and turn them gently in the oil with a wooden spoon. Cook for 5 minutes, turning them now and then, until they start to soften and look glossy.

  6. Step 062 min

    Add the rinsed rice, sugar and salt and stir gently so the rice falls down between the vegetables toward the bottom of the pan. Pour in the 200 g hot water. It will not cover the vegetables; the leeks release more liquid as they cook. Bring to a gentle simmer.

  7. Step 0730 min

    Cover, turn the heat to low and cook for 25 to 30 minutes, shaking the pan now and then instead of stirring so the leeks keep their shape. The dish is ready when a knife slides through a piece of leek with no resistance, the carrots are tender and the rice is soft all the way through with no chalky center. If the pan looks dry before the rice is cooked, add 2 to 3 tablespoons (30 to 45 g) hot water. If a lot of thin liquid is left at the end, simmer uncovered for 3 to 5 minutes; you want a little glossy, oily juice in the pan, not a soup.

  8. Step 0830 min

    Turn off the heat and drizzle the lemon juice over the leeks. Taste the juices and add a pinch more salt if needed. Put the lid back on and let the leeks cool in the pan for 30 minutes, until warm rather than hot.

  9. Step 09

    Serve warm or at room temperature, spooning the juices over each portion. Count all time out of the refrigerator, including serving time: move leftovers to a shallow covered container and refrigerate at 4 C (40 F) or below within 2 hours of the end of cooking, or within 1 hour if the room is above 32 C (90 F).

Kitchen notes

  • Serving: in Turkey leeks in olive oil are often eaten as a main dish with bread, sometimes with plain yogurt on the side. Bread contains gluten and yogurt contains milk, so treat them as optional extras.
  • Make ahead: the flavor is even better the next day. Refrigerate the leeks in a shallow covered container within 2 hours of cooking. Take them out about 30 minutes before serving to take the chill off, and count that time toward the 2-hour limit.
  • Storage: keep in the refrigerator at 4 C (40 F) or below for up to 3 days. The olive oil may turn cloudy and firm when cold; it clears again as the dish comes to room temperature. Serve cold or at room temperature, or warm gently in a covered pan over low heat until hot throughout.
  • Leek size: leeks vary a lot, so weighing them after trimming gives the most reliable result. Wash the dark green tops well and save them for vegetable stock.
  • Without rice: leave out the rice and use 120 g hot water instead of 200 g. The juices will be thinner.
  • Variations: some cooks add a small diced potato with the carrots, or stir in a handful of chopped dill or flat-leaf parsley at the end.

Diet and allergens

Suitable for: Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free.

Contains: none of the allergens we track (sesame, tree nuts, peanuts, milk, egg, gluten, soy, celery, mustard, fish, crustaceans, molluscs, lupin).

Labels come from the ingredient list by fixed rules. If you cook for someone with an allergy, check the labels of packaged ingredients such as stock, spice blends, tahini and bread, since brands differ. How labels work.

Frequently asked questions

Why are my leeks gritty?

Soil gets trapped between the layers as leeks grow. Slice them first, wash the slices in a bowl of water, and lift them out so the grit stays at the bottom of the bowl.

Is zeytinyağlı pırasa served hot or cold?

It is usually served at room temperature or cold, with its juices spooned over, and it is also good warm. Refrigerate leftovers within 2 hours of cooking.

Do I have to add rice?

No. The rice thickens the juices slightly and makes the dish more filling, but some cooks leave it out. Without rice, use about 120 g hot water instead of 200 g.

Can I use the dark green parts of the leeks?

They are tougher and stay stringy after braising, so they are trimmed off here. Wash them well and use them for vegetable stock.

Why is there sugar in it?

A small amount balances the lemon and brings out the natural sweetness of the leeks and carrots. You can leave it out.

References and sources

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