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.
1lb/450gfresh leeks, washed and trimmed into 1in/2.5cm cubes
juice of ½lemon
1tablespoonlong-grain rice, washed and drained
½pint/300mlwater 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.