Turkish-Style Leeks with Olive Oil Recipe

Ingredients

Vegetables and Herbs

• 3 large leeks, cleaned and sliced into ¼-inch rounds
• 2 to 3 carrots, peeled and cut into ¼-inch rounds
• 3 large garlic cloves, minced
• ½ cup chopped fresh parsley
• Juice and zest of 1 large lemon

Spices and Seasonings

• Kosher salt, to taste
• Black pepper, to taste
• 1 teaspoon cumin
• 1 teaspoon Aleppo pepper

Other Ingredients

• ¼ cup extra virgin olive oil, plus extra for drizzle
• 2 tablespoons rice (arborio rice recommended), rinsed
• 2 cups water

Instructions

1. In a medium saucepan, heat ¼ cup of extra virgin olive oil over medium-high heat until shimmering to prepare for sautéing the vegetables.
2. Add the sliced leeks, carrot rounds, and minced garlic to the oil. Season with kosher salt, black pepper, cumin, and Aleppo pepper. Toss well and cook for about 7 minutes, stirring regularly until the vegetables soften slightly.
3. Pour in 2 cups of water, add the rinsed rice and lemon juice. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes or until the rice is fully cooked and the vegetables are tender.
4. Allow the mixture to cool to room temperature. Stir in the fresh parsley, lemon zest, and drizzle with additional extra virgin olive oil for a bright, fresh flavor.

Notes

• Adding grated tomato provides extra sauciness and umami to the dish.
• A splash of red wine vinegar can be used alongside lemon juice for extra acidity.
• For a non-vegetarian version, add cooked lean ground beef or chopped leftover chicken.
• Serve with lemon wedges and crusty rustic bread to soak up the olive oil sauce.
• This dish pairs well with baked fish or grilled chicken for a more substantial meal.
• Store leftovers in an airtight container in the fridge for up to 4 days. Best served cold or at room temperature without reheating.