Leeks in Olive Oil

Zeytinyağlı pırasa

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Particularly popular in Istanbul, Ankara and Izmir, this dish is often served as a salad to accompany meat. According to personal preference, carrots are sometimes cooked with the leeks.


  • 1 lb/450 g fresh leeks, washed and trimmed into 1in/2.5cm cubes
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 6 tablespoons olive oil
  • juice of ½ lemon
  • 1 teaspoon sugar
  • 1 tablespoon long-grain rice, washed and drained
  • ½ pint/300 ml water or chicken stock
  • small bunch of dill, chopped
  • salt and freshly ground black pepper


  • Soften the onion and garlic in the oil. Add the leeks and cook for 2-3 minutes. Stir in the lemon juice, sugar, rice and water. Bring the liquid to the boil, reduce the heat, cover, and simmer for 20 minutes. Stir in most of the dill, season to taste and continue to simmer, uncovered, for 15 minutes, until the leeks are tender and most of the water has evaporated. Leave to cool in the pan.
  • Garnish with the rest of the dill and serve with lemon wedges.