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.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.