Turkish · Dinner
Braised Leeks with Olive Oil and Lemon
Pirasa Zeytinyagli
Aegean olive-oil leeks slow-braised with carrot, rice, and lemon in a sweet-and-sour broth, served chilled or warm with chopped dill and a wedge of lemon for a vegan centrepiece plate.
$
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
385Calories
6gProtein
20gFat
45gCarbs
8gSugar
4gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Halve leeks lengthwise, wash thoroughly, slice into 3cm half-moons. Slice carrot into 5mm rounds. Chop dill and parsley. Halve lemon. Measure rice, sugar, salt, pepper, and hot water.
2
Sweat
Heat 1/4 cup olive oil in a wide lidded pan over medium-low heat 1 minute. Add leeks and carrot, cook 8 minutes until leeks soften and turn translucent without browning.
3
Build
Stir rice, sugar, salt, pepper, and half the lemon juice into the pan over medium heat 1 minute until rice glistens and lemon aroma rises sharp and clean.
4
Braise
Pour in hot water and bring to a gentle simmer over medium heat 30 seconds. Drop heat to low, cover, and braise 25 minutes until rice is tender, leeks are silky, and broth has reduced and thickened.
5
Rest and plate
Remove from heat, cover, let rest 5 minutes for broth to settle. Divide leeks and broth between two deep plates, scatter dill and parsley, drizzle finishing olive oil, finish each with lemon half. Serve with bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) leek, white and pale green parts
- 200g (7.1 oz) carrot
- 60g (2.1 oz) basmati rice
- 70ml (4.7 tbsp) extra-virgin olive oil
- 2 tsp granulated sugar
- 2 tsp fine sea salt
- 0.5 tsp ground black pepper
- 1 lemon, small
- 480ml (2 cups) hot water
- 20g (small handful) fresh dill
- 10g (small handful) flat-leaf parsley
- 2 pieces flatbread or crusty bread