Turkish Leeks Recipe (Zeytinyağlı Pırasa)

Pırasa: A Classic in Turkish Homes

Leeks, or pırasa in Turkish, are everywhere at markets in Turkey, especially in winter.

Zeytinyağlı pırasa (leeks in olive oil) is one of the many zeytinyağlı dishes (olive oil dishes) in Turkish cuisine. These are vegetables cooked generously in olive oil and made without meat. They can be served at room temperature as part of a meze spread or enjoyed warm as a main dish.

This is a dish you’ll find in almost every Turkish home. It is easy to make and usually served with plenty of fresh bread on the side.

Like many traditional recipes, every family has their own version. Some add red pepper paste, some skip paste completely. Some don’t use orange juice at all, while others even add chickpeas. There are many variations of Turkish leeks, depending on the region and the family.

Today, we’re sharing our favorite Turkish leeks recipe: super tender braised leeks and carrots in olive oil with a touch of orange and lemon juice.

We prefer it warm with fresh bread to soak up the citrusy olive oil juices at the bottom of the plate. It’s simple and comforting. Even our 12-year-old son always goes back for seconds.

About the Ingredients

Turkish leeks recipe uses simple, everyday ingredients. Here’s what you need to know about a few of them:

Olive Oil:
We use two types of olive oil in this dish. Regular olive oil for cooking, and extra virgin olive oil for drizzling over the top after it’s done. That final drizzle makes a difference in flavor.

Leeks:

In Turkey, leeks sold at markets are usually thin, and they look nicer in this dish. That’s why, here in the UK, we try to choose thinner leeks when we can. They keep their shape better and cook more evenly.

That said, thicker leeks are perfectly fine too. If that’s what you find, just slice them thinner.

Carrots:
Carrots are essential in this dish, at least for us. They add color and natural sweetness, and balance the citrus.

Citrus Juice:
We use both lemon juice and orange juice. Lemon gives a fresh tangy flavor, so choose a sweet orange to keep the balance.

Rice:
Any long grain rice is perfectly fine. The starch it releases during cooking gives the dish a slight thickness.

In some Turkish leeks recipes, a little sugar is added. We skip it, as we find the natural sweetness from the carrots and orange juice is more than enough.

You can find the full ingredient list with exact measurements in the recipe card below.

How to Make Turkish Leeks in Olive Oil

Start by cooking the onion in olive oil until soft. Add the carrots and tomato paste, and cook for a few minutes.

Stir in the sliced leeks and let them soften. Then add the rice, lemon juice, orange juice, water, salt, and pepper.

Cover and cook on low heat until the leeks are tender and the rice is done. Remove from the heat, drizzle a little extra virgin olive oil on top before serving.

You can find the full step-by-step instructions in the recipe card below.

Serving Suggestions

Turkish leeks can be served warm, at room temperature, or cold.

In Turkey, it is often enjoyed as a main dish with plenty of fresh bread on the side. We especially love it with our homemade Ramadan Pide (Turkish Pide Bread), it’s perfect for soaking up the olive oil juices.

We also like to serve it with a bowl of plain yogurt. And we always put extra lemon wedges on the table so everyone can squeeze more over their plate. We definitely do!

For many people, this makes a satisfying main dish on its own. But if you’d like to add some protein, you can pair it with köfte, Turkish meatballs or baked chicken legs. Both are our family’s favorite combinations.

Alternative Add-Ins

Zeytinyağli pırasa is already very flavorful in its simple form. But if you’d like to change it a little, there are a few ingredients you can add.

• Celeriac: Sometimes we add small cubes of celeriac for extra flavor.
• Cooked chickpeas: These make the dish a bit heartier and more filling.
• Fresh herbs: A little chopped parsley or dill at the end adds freshness.
• Pul biber (Aleppo pepper): If you like a bit of heat, sprinkle some on top before serving.

Storage and Reheating

Let the leftovers cool completely before storing. Keep it in an airtight container in the fridge for up to 3–4 days. In fact, like many zeytinyağlı dishes, Turkish leek dish often tastes even better the next day after the flavors have settled.

To reheat, warm it gently on the stove over low heat until heated through. You can add a splash of water if it looks too thick. We add a little olive oil too.

If you prefer, you can also enjoy it cold or at room temperature straight from the fridge.

More Turkish Olive Oil Dishes

• Turkish Celeriac in Olive Oil
• Turkish Artichokes Recipe
• Jerusalem Artichokes in Olive Oil
• Barbunya Pilaki

You Might Also Like