Easy Turkish-Style Leeks Recipe in Olive Oil
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
6 servings (up to)
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Calories
1441 kcal
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Course
Side Dish, Main Course
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Cuisine
Turkish
Easy Turkish-Style Leeks Recipe in Olive Oil
Description
The recipe for Easy Turkish-Style Leeks involves slowly cooking sliced leeks, carrots, and garlic in extra virgin olive oil infused with cumin and Aleppo pepper until softened. Adding rinsed arborio rice, water, and lemon juice and simmering until the rice is tender results in a dish with softened vegetables and flavorful, slightly zesty rice. Fresh parsley and lemon zest stirred in at the end brighten the flavors and add freshness.
This preparation is light yet satisfying, suitable as a vegetable-based side dish or light vegetarian main. It pairs well with rustic bread or as a complement to baked fish or grilled chicken. The olive oil sauce is integral, and the dish is often enjoyed at room temperature or cold.
Variations include adding grated tomato for additional moisture and umami or a splash of red wine vinegar for extra acidity. Leftovers keep well refrigerated up to four days and can be eaten without reheating.
Ingredients
- extra virgin olive oil
- 3 leek cleaned well and trimmed, whites and tender green parts sliced into ¼-inch rounds, large
- 2 to 3 carrot peeled and cut into ¼-inch rounds
- 3 garlic minced, large cloves
- kosher salt
- black pepper
- 1 teaspoon cumin
- 1 teaspoon Aleppo pepper
- 2 tablespoons rice I used arborio rice, rinsed
- lemon juice and zest of 1 large
- ½ cup parsley chopped, fresh
Instructions
- In a medium saucepan heat ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the leeks, carrots, and garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 5 to 7 minutes, stirring regularly as needed until the leeks and carrots soften just a bit.
- Add 2 cups of water, the rice, and lemon juice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.
- Let the leeks and carrots cool down to room temperature, then stir in the fresh parsley, lemon zest, and another good drizzle of extra virgin olive oil.
Notes
- Grated tomato can be added to increase sauciness and enhance umami flavor.
- A splash of red wine vinegar can be used alongside lemon juice to increase acidity.
- Optional additions include lean ground beef or chopped leftover chicken for extra protein.
- Serve with rustic bread to soak up the olive oil sauce or alongside baked fish or grilled chicken.
- Store leftovers in an airtight container in the fridge for up to four days; best enjoyed at room temperature or cold without reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (up to)
Amount Per Serving
Calories 1441 kcal
% Daily Value*
| Calories | 144.1kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 1.7g | 3% |
| Fat | 9.4g | 14% |
| Saturated Fat | 1.3g | 7% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 6.7g | 34% |
| Sodium | 129.5mg | 5% |
| Potassium | 220mg | 5% |
| Fiber | 2.4g | 10% |
| Sugar | 3.2g | 6% |
| Vitamin A | 4667.1IU | 93% |
| Vitamin C | 23.2mg | 26% |
| Calcium | 51.8mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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