← Nouns Cooking · Lebanese & Turkish

Ingredients

• 4 tbsp extra-virgin olive oil, plus extra to serve
• 1 Onion, chopped
• 2 Carrot, sliced into rounds
• 3 large leeks (about 700 g), cut into 2 cm slices and washed
• 2 tbsp short- or long-grain rice, rinsed
• 1 tsp Sugar
• 1 tsp Salt
• 250 ml hot water
• 1 Lemon, juiced
• 1 tbsp Dill, chopped (optional)

Method

1. Heat the oil in a wide pan over medium heat and cook the onion for 5 min until soft.
2. Add the carrots and cook for 3 min, then add the leeks and stir for 3 min until they start to wilt.
3. Stir in the rice, sugar, salt and hot water. Cover and simmer on low heat for 25–30 min until the leeks are silky and the rice is tender.
4. Stir in the lemon juice and leave to cool in the pan with the lid on.
5. Serve at room temperature with a drizzle of olive oil, the dill and lemon wedges.

Tips

• Olive oil dishes (zeytinyağlı) taste best cool, so make them ahead.
• A spoon of garlic yogurt alongside is a lovely contrast.

Sources

Written in our own words after cross-checking these recipes:

Ozlem's Turkish Table Unicorns in the Kitchen