Leeks in Oil

Zeytinyağlı Pırasa

Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

It’s a very good thing to have a dish of lemony leeks in the larder. They go well with salads and in sandwiches, or simply on their own, as a meze or as an accompaniment to some bigger dish.


  • leeks 1kg/2lb
  • carrots 2-3
  • olive oil
  • salt
  • water
  • uncooked rice 3 tbsp (optional)
  • lemons


  • Trim the leeks, split in two lengthways, wash out the soil from the leafy end, and split again across the grain.
  • Put them at the bottom of a saucepan with a generous coating of olive oil and a sprinkling of salt. Wash, peel and slice the carrots diagonally, ¼ inch thick, and push them down to nestle among the leeks. Set the pan on a low heat, with a lid on, and sweat them for 20 minutes.
  • If you wish to use rice, you can sprinkle it over the leeks at this point, with 100ml water. Give them a shake and continue cooking for half an hour. If you aren’t using rice, keep the lid on and keep sweating the leeks until they’re soft – ten minutes or so.
  • Take them off the heat, lift the lid and squeeze half a lemon over the leeks. Serve cold.