Pırasa Yemeği

Updated: Sep 22, 2021

Braised Leeks and Carrots in #Oliveoil


Here is another #zeytinyağlı (olive oil) dish that is perfect for warmer weather. It is lemony, bright, and perfect for the warmer weather. Especially for #meze or light #entertaining.

Here is what you need.


prep time: <20 minutes

cook time: 20-30 minutes

serves: 3-4 with other side dishes


4 washed and trimmed leeks, sliced finely

2 small carrots, peeled and cut into coins

1 medium onion, finley sliced

1 handful rice

1/4 cup extra virgin olive oil

1 large lemon, juiced and zested

1 Tbsp Sugar

1/2 tsp sweet paprika

2 tsp et Oliva Aegean Spice Blend

3 Tbsp fresh parsley, chopped finely

lemon wedges to serve

1 scant cup water

salt and pepper to taste

  1. In a dutch oven heat the olive oil gently and add the onions and carrots. Saute gently for a few minutes then add the leeks, dont brown the vegetables.

  2. Cook the leeks for a few minutes then add 1 small handful of rice (dont over do it). Add #spiceblend, sugar, salt and pepper, paprika and stir.

  3. Add lemon juice, zest, and water. Bring to a light simmer and cover. Turn the heat to low and leave it alone for about 25 - 30 minutes.

  4. Serve hot or cold with a drizzle of olive oil and fresh lemon. Garnish with chopped parsley




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