Zeytinyağlı Pırasa

Ingredients

Instructions

1. 1

   Prepare the vegetables: cut off the dark green tops and root ends from the leeks, halve lengthwise, then wash very thoroughly between the layers to remove grit. Cut into 4-5 cm lengths. Slice the onion into thin half-moons, slice the carrot on a slight diagonal into thin pieces, and finely slice the garlic. Finely chop the dill. If serving warm or at room temperature, set the lemon zest aside for the end so its aroma stays bright.

2. 2

   In a wide sauté pan or shallow pot with a lid, warm the olive oil over medium heat. Add the onion and carrot and cook for 4-5 minutes, stirring occasionally, until the onion softens but does not take on much color. Add the garlic and cook for 30 seconds more, just until fragrant; keeping the heat moderate preserves the clean, delicate flavor typical of zeytinyağlı dishes.

3. 3

   Lay the leek pieces snugly in the pan. Sprinkle over the salt, black pepper, and sugar, then pour in the hot water and lemon juice. Gently shake the pan rather than stirring aggressively so the leek pieces stay intact.

4. 4

   Cover with the lid slightly ajar, reduce to low heat, and braise for 18-20 minutes, turning the leeks once halfway through if needed. The dish is ready when the carrots are tender and the leeks are silky and fully softened but still holding their shape. If there is too much liquid at the end, uncover and simmer for 1-2 minutes to lightly reduce; the result should be moist and glossy, not soupy.

5. 5

   Turn off the heat and let the dish rest for 5 minutes in the pan so the vegetables absorb the olive oil-lemon braising liquid. Fold in most of the dill very gently, then transfer to a serving plate and spoon over the pan juices.

6. 6

   Finish with the remaining dill and the lemon zest. Serve warm or, for a more traditional zeytinyağlı style, at room temperature after the flavors settle slightly.

Nutrition per serving

Notes

• •Choose medium leeks with firm white and pale green sections; very thick leeks can be split again lengthwise so they braise evenly.
• •Do not brown the vegetables deeply: zeytinyağlı dishes should taste gentle, clean, and olive-oil forward rather than roasted.
• •This dish pairs well with garlicky yogurt for a non-vegan accompaniment, or with grilled fish if serving as part of a larger table.
• •It keeps well for 2 days refrigerated and is often even better the next day as the lemon, dill, and olive oil meld.

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