Turkish Leeks with Olive Oil Recipe: Zeytinyağlı Pırasa

How to Make Leeks with Olive Oil

Serves 4-6


  • 900 gr leeks
  • ¼ cup virgin olive oil
  • 1 small onion, finely chopped
  • 2 carrots, sliced
  • ½ cup rice
  • ½ cup finely chopped fresh parsley
  • 2 teaspoons sugar
  • 2 tablespoons lemon juice
  • Salt


  1. Cut off the roots and about two thirds of the green part of the leeks. Remove the coarse outer leaves. Slice the leeks 1-inch deep lengthwise and split them open. Wash them well, removing all traces of dirt Cut the leeks into ½ -inch-wide slices and set them aside.
  2. Heat the oil in a large saucepan over medium heat, and cook the onions gently for about 2 minutes, or until it’s softened but not brown. Add the leeks, carrots, rice, parsley, sugar, and lemon juice. Season with salt and stir the mixture. Pour in 2 cups hot water, cover the pan, and cook gently for about 20 minutes, or until the leeks are tender.
  3. Transfer the mixture to a serving dish, cover, and refrigerate for 1 hour. Serve chilled or at room temperature.