Editorial sample recipeTurkishbeginnerhalalveganvegetariangluten-freedairy-free

Turkish Olive Oil Braised Leeks With Carrots And Rice

Name: Turkish Olive Oil Braised Leeks With Carrots And Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 tbsp Extra virgin olive oil; 3 large Leeks, cleaned and sliced into 1-inch rounds; 2 medium Carrots, peeled and sliced into 1/4-inch rounds; 3 tbsp Short-grain white rice, rinsed; 2 tbsp Lemon juice, freshly squeezed; 1 tsp Sugar; 240 ml Water; 2 tbsp Fresh dill, finely chopped

A classic Turkish zeytinyağlı dish of tender leeks and sweet carrots braised in citrusy extra virgin olive oil with short-grain rice.

Prep: 15 min
Cook: 25 min
Total: 40 min

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Technique to learn

Zeytinyağlı Braising

Gentle simmering of vegetables with olive oil, citrus juice, and a pinch of sugar served cold or at room temperature.

Instructions

Step 1: Heat extra virgin olive oil in a wide, shallow pot over medium-low heat.
Step 2: Layer the sliced carrots and leeks in the pot, sautéing gently for 5 minutes without browning.
Step 3: Sprinkle rinsed short-grain rice evenly over the vegetables.

Step 4: Whisk fresh lemon juice, sugar, salt, and water together in a small bowl, then pour carefully into the pot.

Step 5: Cover the pot, lower heat to low, and simmer undisturbed for 20 to 25 minutes until vegetables and rice are soft and liquid is mostly absorbed.

Step 6: Remove from heat and allow dish to cool to room temperature before stirring in fresh dill and serving.

Cooking tips

Zeytinyağlı dishes are traditionally served cool or at room temperature to highlight the fruity quality of the olive oil.
Wash leeks thoroughly between layers to remove trapped soil.
Original home-cooking adaptation inspired by Turkish; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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