Turkish Rice With Leeks (Zeytinyagli Pirasa)

Turkish Rice With Leeks (Zeytinyagli Pirasa)

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Servings: 4
Calories: 293


  • 1 lb leeks
  • 1 medium-sized onion finely chopped
  • 4 oz long-grain rice parboiled
  • 3 tbsp olive oil
  • 1 tbsp plain flour
  • 1/2 tsp caster sugar
  • salt

garnish with:

  • 1 lemon


  • Prepare the leeks; trim off the roots and remove the tough, outer layers. Cut off most of the green part, leaving about 2 in (5 cm) in place. Wash very thoroughly. Cut lengthwise in quarters, then slice each length into 1 - 1 1/4 in (3 cm) sections.
  • Cook the chopped onion in the oil over a low heat in a very large frying pan or wide saucepan for about 10 minutes, stirring frequently until it is tender and wilted but not at all browned.
  • Stir in the flour, 1/2 - 1 tsp salt and 1/2 tsp caster sugar and continue stirring for 2 minutes; 1 - 1 1/2 tbsp tomato puree can be added at this point for extra flavour if wished.
  • Gradually add 14 fl oz (400 ml) hot water, stirring continuously with a wooden spoon or beating with a balloon whisk. Increase the heat to moderately high and keep stirring or beating as the mixture comes to the boil; add the leeks. Mix thoroughly, turn down the heat to very low, cover tightly and simmer gently for 10 minutes.
  • When this time is up, sprinkle in the rice, stir well, cover tightly again and cook for a further 15 minutes, until the rice is tender. Garnish with lemon wedges.
Calories: 293 kcal
Carbohydrates: 46 g
Protein: 5 g
Fat: 11g
Saturated Fat: 2 g
Sodium: 26 mg
Potassium: 316 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 1897 IU
Vitamin C: 30 mg
Calcium: 89 mg
Iron: 3 mg
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