Artichokes in Olive Oil
Tender artichoke bottoms filled with carrot, potato and peas in lemon and olive oil.
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Leeks in Olive Oil
Zeytinyağlı Pırasa
Tender leek pieces, carrot and rice in a gentle lemon and olive-oil cooking liquid.
- Prep
- 20 min
- Cook
- 45 min
- Rest
- 0
- Total
- 1 hr 5 min
- Servings
- 6
Ingredients
- 2 lb Medium leeks, white and pale-green parts, washed thoroughly
- 2 Carrots, peeled and sliced
- 1 Onion (small), finely chopped
- ⅓ cup (60 g) Rice (white, short-grain, raw), rinsed
- ½ cup Olive oil (extra-virgin)
- 1 tsp Sugar (granulated)
- 1 Lemon, juiced, with extra wedges to serve
- 1 ½ cups Water (hot)
- 1 ½ tsp Table salt, or less to taste
- Dill (fresh), washed and chopped, to finish, as needed
Method
Cut the clean leeks into thick diagonal pieces and the carrots into rounds.
Warm half the measured olive oil in a wide heavy pot. Soften the onion over low heat for 5–7 minutes without browning.
Add the leeks, carrots, rice, sugar, salt, lemon juice, measured water and remaining oil. Cover and simmer gently for 30–40 minutes.
Püf noktası · Kitchen tip
Braising & Stewing
Braise with controlled liquid
Use a covered pot and the recipe's liquid level to cook gently without turning the dish into soup.
Leeks and carrots are tender but still hold their shape; the rice is fully cooked. Add a small splash of hot water if needed.
Transfer gently with the cooking juices. Serve warm with dill and lemon wedges, or cool promptly in shallow containers for chilled serving. Cool leftovers promptly in shallow containers, ideally within 1 hour, and refrigerate. Consume within 24 hours; if reheating, heat until steaming hot throughout and reheat only once.
Cooking guidance
Wash between the leek layers to remove grit. Keep the simmer gentle and move the pan instead of stirring vigorously so the leek pieces retain their shape.
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