Wednesday, October 24, 2012

Zeytinyağlı Pırasa, or Turkish leeks and carrots in olive oil


Zeytinyağlı pirasa, or leeks and carrots in olive oil, is a Turkish olive oil dish in which leeks and carrots are cooked at great length and served at room temperature. I first made this dish in the Spring with gorgeous rainbow carrots, hence the purple tinted dish in these photos. 


The sweetness of carrots is offset by bright lemon juice and aromatic leeks. This recipe includes rice, but it can be made without rice as well. I usually substitute in brown rice in place of white to make it healthier, but this requires cooking the dish for twice as long.


Zeytinyağlı dishes keep for several days in the refrigerator and are served at room temperature.



Zeytinyağlı Pirasa, or Turkish leeks and carrots in olive oil
2 lb leek, green parts trimmed, leeks sliced in half, sliced crosswise into 1/2" slices, washed thoroughly
2 carrots, sliced
1 small onion, finely chopped
2 large cloves of garlic, thinly sliced
1/2 cup parsely, finely chopped
1/4 cup long grain brown rice
1 lemon juiced, about 2 tbsp
2 tsp sugar
salt
1/4 cup olive oil

Heat olive oil in a large saucepan over medium heat. Add onions, cook gently for 4 minutes, until soft but not brown. Add garlic, cook for 1 minute. Add leeks, carrot, rice, parsley, sugar, and lemon juice. Season with salt, and stir well. Pour in 2 cups of water, cover and cook for 20 minutes, until leeks are tender.

Transfer to serving dish, let cool, cover and refrigerate at least 1 hour. Serve at room temperature.

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