Summer leeks have hit our farmers’ markets, and we’ve decided to recreate a dish we learned during a trip to Istanbul. Leeks are braised with carrots and rice for a quick and easy dish that is served at room temperature, so it is perfect for make ahead meals. We learned this dish from Renan Yücel as a part of the Turkish Flavours cooking classes. She taught us a number of dishes over three hours and gifted us with a cookbook filled with the recipes we made and much more. This cookbook was a prized possession so upon returning to the US, I put it in a safe place so it would not get lost.
So of course, now I have no idea where it is.
Drawing from our memories and researching online, we’ve put together a recipe that comes close to what we had. There is a general consensus when making this dish - called Zeytinyagli Pirasa - to use leeks, carrots, onions, rice, olive oil, lemon juice and water or broth. The changes can come from additional herbs and spices. I remember Renan seemingly put Ottoman Spice mix in almost every dish we made, which is why I was in love with it at the end of the day. I also remember her using dried dill because that is why I stocked it in the store. Although it could have been added to the stuffed eggplant dish, another recipe we will have to recreate, I think it does well here with the lemon and the sweetness of the leeks and carrots.
Also a note about the rice. Renan did jokingly tell us that when she teaches this class to her Asian students, they like it but often say it needs more rice. And to be fair, when we left the class, we did think it could have had a bit more. But in this dish, the rice almost acts as a thickener and is not a main component of the meal. Though you’ll notice, when I made it, I threw in extra rice.
Ingredients:
1 bunch Leeks, cut into 1 in pieces
1/2 Medium onion, diced
1 cup Carrots, sliced into rounds
1 tsp Sugar
1 cup hot Water
Juice from 1/2 a Lemon
3 Tbls White Long Grained Rice (though it probably should be 1 Tbls)
2 tsps Ottoman Spice
2 tsps Dill
Salt to Taste
First, you will need to clean the leeks. Leeks often have sand hidden in their delicate layers. Soak them in water, drain, rinse, and repeat at least 3 times or until the water runs clean. Drain.
Similarly, you should rinse and drain the rice a few times before cooking.
Place a saucepan over medium heat. Coat the pan with olive oil, about 3-4 tablespoons. Add and saute the carrots and onions.
When the onions start to soften and become translucent, toss in the leeks. Stir well. The leeks will start to soften. As you see them just start to color, add the hot water, lemon juice, rice, sugar, and salt to taste.
Next, add the Ottoman spice and dried dill. Cover the pan and reduce the heat. Let simmer for 20 minutes or until the leek are tender.
The rice should be fully cooked at this point. Taste and adjust for salt as needed. Let the dish cool and garnish with fresh herbs like parsley before serving.
