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Zeytinyagli Pirasa – Leeks, Carrots and Rice Cooked with Olive Oil

Leeks, onions and carrots cooked in olive oil, Zeytinyagli Pirasa

Leeks, onions and carrots cooked in olive oil, Zeytinyagli Pirasa

Leeks are around all through the year these days and they are native to Anatolia, along with carrots. This “Zeytinyagli”(vegetables cooked in oil) recipe is wonderfully refreshing and comforting all through the year. Traditionally, we like to cook zeytinyagli dishes ahead of time, and allow the dish to cool and rest in its pan for the flavors to blend well.

The recipe is very easy to make, delicious and healthy. You can keep in the fridge up to 3 days (flavors blend even better the next day!) and we serve them cold or room temperature. This recipe made a wonderful lunch for me with some crusty bread and squeeze of lemon by the side. You can serve as an appetizer, meze or as a side dish to accompany main dishes.

Serves 4 – 6
Preparation time: 15 minutes Cooking time: 35 minutes

500 gr/1.1 lb fresh leeks, washed and sliced diagonally into bite size pieces
1 medium onion, finely chopped
1 medium carrot, thinly sliced
15 ml/1 tablespoon long grain rice, washed and drained
60 ml/2 fl oz/1/4 cup olive oil
240 ml /8 fl oz / 1 cup hot water
5 ml/1 teaspoon salt
5 ml/1 teaspoon caster sugar
Juice of 1 lemon

Chopped fresh dill for garnish (optional)
Lemon wedges to squeeze over

In a wide, heavy pan, gently heat the olive oil and sauté the onions and carrots for 5 minutes. Add the leeks and stir occasionally, taking care so they don’t scorch. When the vegetables start to soften, add the rice, hot water, lemon juice, salt and sugar.

Cover and cook gently over low heat for about 20 minutes or until the rice and vegetables are tender and the cooking liquid is absorbed. Avoid stirring during cooking, as this will disturb starch in the grains of rice.

Remove from the heat, cover with an absorbent kitchen cloth or paper towel and replace the lid. This will help to absorb any excess moisture. Set aside to cool.

Transfer to a serving dish, sprinkle with chopped dill if you would like. Serve with lemon wedges to squeeze over and some crusty bread by the side.

Afiyet Olsun,

Ozlem

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10 Responses to Zeytinyagli Pirasa – Leeks, Carrots and Rice Cooked with Olive Oil

  1. Banu January 3, 2016 at 11:43 pm #

    great simple recipe to follow and the food came out great. My mom cooked all this stuff and now that she is no longer around I have been looking for recipes that are simple and match her cooking. This one hits the mark.

    • Ozlem Warren January 5, 2016 at 11:17 am #

      Merhaba dear Banu, thank you so much for your kind note, delighted that you enjoyed my Zeytinyagli pirasa recipe, no better compliment : ) Afiyet olsun, selamlar, Ozlem

  2. Khaoula Begdouri June 6, 2016 at 10:40 pm #

    Thank you so much! I had this in turkey at my friend’s house. I could not remember what it was called. So glad I came upon this post. Thank you

    • Ozlem Warren June 7, 2016 at 9:26 pm #

      You are very welcome!

  3. Ozlem Warren December 26, 2013 at 3:22 pm #

    thanks for sharing!

  4. Ozlem Warren October 30, 2014 at 2:14 pm #

    thanks so much for your kind mention and sharing the recipe, Adventures in Ankara!

Trackbacks/Pingbacks

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  3. Leek Recipes! | Adventures in Ankara - October 30, 2014

    […] left me with leeks.  My husband wanted Zeytinyagli Pirasa and I wanted potato leek soup.  So I made both!  Zeytinyagli Pirasa (olive oil leeks) is a really […]

  4. Sussex Organic Leeks – make the most – Fin and Farm - February 13, 2016

    […] Zeytinyagli Pirasa – Translates from Turkish as ‘Leeks with Olive oil’.  Since we have the amazing Mesto olive oil from Vassilis and Cate in Brighton, you can keep this one as Sussex as you wish.  Don’t underestimate how perfect this dish is with just a bit of crusty sourdough and Southdowns butter.  ps instead of lemon juice, we like to drop in a chopped preserved lemon – the bitter saltiness adds another dimension – a useful kitchen ingredient. […]

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