Description
A simple and flavorful Turkish-style leek dish cooked in olive oil with carrots, garlic, and aromatic spices, finished with fresh lemon and parsley. Perfect as a light side or a vegetarian main course.
Ingredients
Scale
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
- Heat the olive oil: In a medium saucepan, heat ¼ cup of extra virgin olive oil over medium-high heat until shimmering to prepare for sautéing the vegetables.
- Sauté vegetables and spices: 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.
- Add rice and simmer: 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.
- Cool and finish: 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.
