Discover the delightful flavors of Zeytinyağlı pırasa, a traditional Turkish dish. Braised in tangy sauce, this recipe showcases the richness of extra virgin olive oil and a hint of lemon juice. Leeks take center stage, celebrated as a star ingredient in Turkish cuisine. Join us as we explore the preparation, techniques, and cultural significance of Zeytinyağlı pırasa, and embark on a culinary adventure through the unique flavors of Turkish cuisine.
When it comes to preparing this type of dish, the key is to slow-braise the main ingredient in generous amounts of high-quality olive oil. The additional ingredients are carefully selected to enhance the flavor of the main ingredient, without overpowering it.
In simpler terms, it's essential to exercise restraint with spices or strong-flavored ingredients!
The result is a delicate and truly delightful dish. When working with leeks, a squeeze of lemon juice provides a wonderful balance to their natural sweetness. To achieve the desired tartness, it's important to add enough lemon juice to the sauce.
In fact, some Turks even refer to this dish as 'ekşili pırasa,' which translates to 'sour leeks.' In certain regions, grape vinegar is used instead of lemon juice.
While leeks, extra virgin olive oil, and lemon take center stage in this dish, a few supporting ingredients play a vital role in elevating its overall appeal. Tomato paste adds umami richness, rice contributes texture, and fresh herbs bring a vibrant freshness, resulting in a beautifully harmonized dish.
750 g leeks
5 Tbsp (75 ml) olive oil
1 heaped tsp (25 g) tomato paste
1 medium carrot, peeled and cut into thin discs
½ tsp sugar
2 Tbsp lemon juice
200 ml boiling water
2 Tbsp rice
chopped fresh dill or flat-leaf parsley, to serve (optional)
salt and pepper
Start by trimming off the ends of the leeks and removing the outermost layer, as well as any very thick layers. Proceed to cut them into 3-4 cm (1-1 ½ in) slices, either crosswise or diagonally. Typically, this process yields around 500 g (slightly over 1 lbs) of leeks, but slight variations are perfectly fine.
Next, heat a pot with a thick bottom over medium heat. Add the olive oil and tomato paste, and fry for about a minute while stirring constantly. Then, introduce the leeks and carrot, and continue frying for a few more minutes, ensuring regular stirring.
Now, it's time to incorporate the sugar, lemon juice, water, and a pinch of salt and pepper. Bring the mixture to a boil, cover the pot with a lid, and reduce the heat to low. Allow the leeks to simmer until they have almost completely softened, which typically takes around half an hour or more. Stir the contents of the pot a couple of times during this period.
Once the leeks are nearly softened, add the rice and stir it well into the mixture. Cover the pot with the lid again and let it cook until both the rice and leeks have completely softened, which should take approximately 10-12 minutes. Keep an eye on the dish, adding a bit more water if it starts to appear dry. The consistency should be saucy but not overly so. When done, remove the pot from the heat and let it rest for a few minutes. Adjust the seasoning to your taste by adding more lemon juice, salt, and pepper. Serve the dish warm, and if desired, garnish it with chopped fresh herbs.
Zeytinyağlı pırasa holds a special place as a comforting winter delicacy in Turkey. It can be enjoyed as a satisfying main dish, accompanied by bulgur or rice.
However, where this dish truly shines is when paired with fish or even white meat. The flavorsome leeks bring such richness that minimal seasoning is needed for the fish or meat. A simple sprinkle of salt and pepper is often sufficient to complement the dish.
Additionally, zeytinyağlı pırasa can be served as part of a spread of multiple dishes, adding variety and depth to the overall meal experience.