Easy Turkish-Style Leeks in Olive Oil

This Turkish-style leek recipe features tender leeks and carrots cooked in olive oil with garlic, cumin, and Aleppo pepper. Light, healthy, and full of bright lemon and fresh parsley, it’s perfect as a side dish, part of a mezze platter, or served with rice and grilled meats.

Ingredients

• ¼ cup extra virgin olive oil, plus extra for finishing
• 3 large leeks, cleaned, trimmed, and sliced into ¼-inch rounds (whites and tender green parts)
• 2–3 carrots, peeled and sliced into ¼-inch rounds
• 3 garlic cloves, minced
• Kosher salt and black pepper, to taste
• 1 tsp cumin
• 1 tsp Aleppo pepper
• 2 Tbsp rice (I used arborio, rinsed)
• Juice and zest of 1 large lemon
• ½ cup fresh parsley, chopped

Instructions

1. In a medium saucepan, heat ¼ cup olive oil over medium-high heat until shimmering.
2. Add leeks, carrots, and garlic. Season with salt, pepper, cumin, and Aleppo pepper. Cook for 5–7 minutes, stirring regularly, until vegetables start to soften.
3. Stir in 2 cups water, rice, and lemon juice. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes, until the rice is cooked and vegetables are tender.
4. Remove from heat and allow to cool to room temperature.
5. Stir in parsley, lemon zest, and a drizzle of extra virgin olive oil before serving.

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Why You’ll Love This Recipe

This Turkish-style leek dish is light, flavorful, and easy to prepare. The combination of olive oil, lemon, and spices enhances the natural sweetness of leeks and carrots, making it a refreshing and healthy side dish.

Tips

• Clean leeks thoroughly to remove any grit between the layers.
• Use medium heat to avoid burning the garlic and to allow the leeks to soften evenly.
• Let the dish cool slightly before adding parsley and extra olive oil for a fresh, bright flavor.

Variations and Substitutions

• Rice swap: Use short-grain rice, quinoa, or bulgur instead of arborio.
• Spices: Add paprika, coriander, or sumac for a different flavor twist.
• Vegetables: Include zucchini or bell peppers for extra color and nutrition.
• Vegan option: This dish is naturally vegan.

FAQs

Can I make this ahead of time?
Yes, it can be prepared in advance and stored in the refrigerator for up to 2 days.

Can I use frozen leeks?
Yes, but thaw and drain them well before cooking to avoid excess moisture.

Is this dish served warm or cold?
It can be served at room temperature, slightly chilled, or warmed.

Serving

Serve as a side dish with grilled meats, roasted vegetables, or alongside rice dishes.

Suggestions

• Drizzle additional olive oil before serving for richer flavor.
• Pair with a simple yogurt sauce or tahini drizzle.
• Add toasted pine nuts or almonds for a crunchy texture.
• Serve as part of a Mediterranean or Turkish-style mezze platter.