Turkish · beginner
Turkish Olive Oil Braised Leeks With Carrots And Rice
A classic Turkish zeytinyağlı dish of tender leeks and sweet carrots braised in citrusy extra virgin olive oil with short-grain rice.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat extra virgin olive oil in a wide, shallow pot over medium-low heat.
- 02
Layer the sliced carrots and leeks in the pot, sautéing gently for 5 minutes without browning.
- 03
Sprinkle rinsed short-grain rice evenly over the vegetables.
- 04
Whisk fresh lemon juice, sugar, salt, and water together in a small bowl, then pour carefully into the pot.
- 05
Cover the pot, lower heat to low, and simmer undisturbed for 20 to 25 minutes until vegetables and rice are soft and liquid is mostly absorbed.
- 06
Remove from heat and allow dish to cool to room temperature before stirring in fresh dill and serving.
A LITTLE KITCHEN KNOW-HOW
Zeytinyağlı Braising
Gentle simmering of vegetables with olive oil, citrus juice, and a pinch of sugar served cold or at room temperature.
Notes from the kitchen
- Zeytinyağlı dishes are traditionally served cool or at room temperature to highlight the fruity quality of the olive oil.
- Wash leeks thoroughly between layers to remove trapped soil.
- Original home-cooking adaptation inspired by Turkish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
