Leeks in Olive Oil (Zeytinyağlı Pırasa)

  • Yield : 12
  • Servings : 12
  • Prep Time : 60m
  • Cook Time : 60m
  • Ready In : 60m
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Leeks in olive oil most often served just after or with the main course, or on their own with some fresh bread for a light lunch. It’s simple, delicious and healthy – also vegan and gluten-free. You can serve as an appetizer, meze or as a side dish to accompany main dishes.


  • 1 bunch of leeks, washed well and cut in chunks
  • 2 carrots, chopped in rounds or half moons
  • 3 tbsp rice, washed
  • 1/3 cup extra virgin olive oil
  • Juice of half lemon
  • 1 cup hot water
  • 1 tsp sugar
  • 1 tsp tomato paste (optional)
  • Salt


Step 1

Place all the ingredients except rice and lemon juice in a medium sized pot.

Step 2

Stir for a couple of minutes.

Step 3

When the water boils add rice and lemon juice.

Step 4

Cover and cook on low heat until rice is cooked about 30 minutes.

Step 5

If needed you can add more water.

Step 6

After cooking put on a serving dish. It is best when it’s served cold.

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