Turkish cuisine · Vegetable Dishes

Braised Leeks in Olive Oil

Leek rounds braised until tender in olive oil with carrots and a little rice, rounded off with lemon and served warm.

Ingredients · for 4 servings

• 3 leeks (about 800 g)
• 2 carrots
• 3 tbsp rice
• 6 tbsp olive oil
• 1 tsp sugar
• 1 lemon
• 250 ml water
• 1/2 bunch parsley
• Salt

Instructions

1. Halve the leeks lengthwise, wash them thoroughly between the leaves under running water, and cut into 2 cm pieces; cut the carrots into thick slices.
2. Rinse the rice in cold water until it runs clear and drain well — this keeps the vegetables clear rather than slimy later.
3. Warm the olive oil in a wide pot, add the leeks and carrots, and turn over medium heat for 5 minutes without letting them take on color.
4. Add the rice, sugar, salt and water, cover, and braise over gentle heat for 25–30 minutes until the leek is completely tender and only a little liquid remains in the pot.
5. Fold in the lemon juice and take the pot off the heat uncovered, so the vegetables absorb the acidity as they cool.
6. Let cool completely to room temperature, sprinkle with chopped parsley, and serve warm or cold as a meze.