Turkish Leek and Carrots

20160430 Leek and Carrots 001-Edit

One day we were searching for a vegetarian recipe as usual, and we came across this leek & carrot recipe in a Turkish cookbook. It looked simple enough, but we weren’t sure if it was going to taste good. Since we have done this twice, we can say that we have no more doubts. This recipe of veggies and rice in olive oil combines sweetness, saltines, and sourness all together just in few minutes.



  • 2 lbs leeks
  • 6 carrots
  • ½ cup olive oil
  • ½ cup rice
  • 2 teaspoon salt
  • 2 teaspoon sugar
  • 2 teaspoon lemon juice
  • 2 cups water


Trim the very end of the leeks as well as the top green stems where they split. Cut them in 1 inch slices. Wash in a big bowl while taking the rings out by pushing them with your finger. Chop the carrots in circles or ellipses about ¼ inch thick. Dry the leeks, put them in a pan with the olive oil and the carrots. Cover and cook for about 5 minutes until the leeks are soft, stirring occasionally. Add the rice, salt, sugar, lemon juice, and the water. Mix it couple times, bring to boil. Reduce heat, cook until the rice is soft and long (still covered). If the water is gone but the rice is still hard, you can add little bit more water to cook it longer. If the flavors are not there, add more salt, sugar, and lemon in same ratios.



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