Zeytinyagli Pirasa, or Turkish Braised Leeks in Olive Oil, is an easy winter dish made with carrots, tomatoes and lemon. In Turkey we eat it at room temperature, with some crusty bread on the side.
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It's naturally vegan, and you only need a few everyday ingredients. I make it with bulgur instead of rice, just like my Stuffed Cabbage Rolls. Serve it as a side, or as a light main on its own. It tastes even better the next day, so it's great for making ahead.
What Is Zeytinyagli Pirasa?
Zeytinyağlı dishes are vegetables we cook slowly in plenty of olive oil, and they're a big part of Turkish home cooking.
We usually make them with whatever is in season, and leeks are one of the most common.
Some of my other favorites are Zeytinyagli Taze Fasulye, Zeytinyağlı Kereviz Yemeği, Imam Bayildi and Barbunya Pilaki.
Why This Recipe Works?
- Everything goes in one pan, and most of the cooking time is hands off.
- The leeks get nice and soft in a tangy olive oil and lemon sauce.
- There's no butter, cream or cheese in it, so it's vegan and dairy free.
- You don't need to reheat it, because it tastes best at room temperature.
- Thanks to the bulgur, it's filling enough for a light main.
- Zeytinyağlı Pirasa keeps well in the fridge or freezer, so you can make it ahead.
- This is my favorite way to cook leeks.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Leeks - Choose firm, straight leeks with long white parts. They taste milder and a little sweeter than onions. I use them a lot in my Mushroom And Leek Pie and Easy Fish Pie. Save the dark green tops for my Basic Homemade Vegetable Stock.
- Olive oil - Pick an extra virgin olive oil you like, because it's the main flavor in the sauce. I use the same one for my other zeytinyağlı dishes, such as Yaprak Sarma and Vegan Stuffed Bell Peppers.
- Carrots - I add them for sweetness and color. Any regular ones will do.
- Bulgur - I use the coarse kind, the same as in my Bulgur Rice Pilaf. The fine one is for salads and kofte.
- Lemon - I always squeeze fresh lemons for this. Bottled juice doesn't taste as good.
- Tomato paste - It's a staple in Turkish cooking, and I only use a little here. You can find it at Middle Eastern grocery stores, or make my Homemade Tomato Paste.
How to Make Zeytinyagli Pirasa?
Prepare the Vegetables
Peel the carrots, slice them into rounds and set them aside.
Cut off the dark green tops of the leeks, then slice the white and light green parts into rounds.
Put them in a big bowl of cold water and swish them around to remove any dirt. Drain them in a colander, then repeat a few times until there's no grit left.
In a large measuring cup, mix the olive oil, lemon juice, tomato paste, salt, sugar, pepper and water.
Cook the Leeks
Put the leeks, carrots, bulgur and tomatoes in a heavy-bottomed pan.
Pour the olive oil and lemon mixture over the vegetables and give everything a good stir.
Bring it to a boil over medium heat, then turn the heat down to low. Simmer gently with the lid off for about 40 minutes, until the leeks are fork tender.
Take it off the heat and let the leeks cool down in the pan. Move them to a serving dish and top with lemon slices and chopped parsley.
Recipe Tips From the Chef
- Slice the leeks before you wash them, because dirt gets trapped between the layers.
- I cut the leeks and carrots to about the same thickness, so they cook evenly.
- Use a good extra virgin olive oil. You can really taste it in this dish.
- Keep the heat low and don't stir it too often, or the vegetables will fall apart.
- If the pan looks dry before everything is soft, add a splash of hot water.
- I usually add a small amount of black pepper, and sometimes a tiny bit of Aleppo pepper for a slight heat.
- Let it cool down in the pan before you serve it. I think it tastes better once it has rested.
How to Serve Zeytinyagli Pirasa?
Zeytinyagli Pirasa goes really well with fish, such as my Baked Sea Bass in Foil or Baked Cod With Panko. I like it next to Baked Salmon or a Dutch Oven Whole Roast Chicken just as much. If you want more on the table, add Perde Pilavi.
It's great on a meze table with Coban Salad and some Sourdough Focaccia. If you're not keeping it vegan, a spoon of garlicky yogurt on the side is good with it.
Storage and Make Ahead
Keep leftovers in an airtight container in the fridge for up to 5 days. The olive oil sets when it's cold, so take them out about 15 minutes before you serve them.
Zeytinyagli Pirasa freezes well for up to 3 months. Thaw it in the fridge overnight, then serve it at room temperature. If you're making it for guests, cook it the day before.
Zeytinyagli Pirasa Variations
- Use fresh orange juice in place of half the water for a citrusy version.
- Add a pinch of Aleppo pepper or red pepper flakes for a little heat.
- Leave out the tomatoes and tomato paste if you'd like it lighter and more lemony.
- Stir in a handful of cooked chickpeas with the leeks to make it heartier.
- Skip the bulgur if you just want leeks and carrots.
- Top it with dill instead of parsley.
Recipe FAQs
Pırasa is the Turkish word for leeks, and zeytinyağlı means with olive oil.
I only use the white and light green parts, because the dark green tops stay tough even after cooking.
Not as written, because bulgur is made from wheat. For a gluten free version, use the same amount of short grain rice instead.
I add a pinch of sugar to balance the sour lemon juice and the tomato paste. It won’t make the dish taste sweet, and you can leave it out if you prefer.
Related Recipes
For more delicious "Zeytinyagli" (braised in olive oil) dishes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this flavorful Zeytinyağlı Pırasa Yemeği - Turkish Braised Leeks dish as much as you enjoy eating it! 🙂
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Zeytinyagli Pirasa
Ingredients
For the Vegetables
- 1 ⅔ lbs leeks (750 g; white and light green parts, cut into ½ inch (1 cm) rounds)
- 2 medium carrots (peeled and cut into ½ inch (1 cm) rounds)
- 2 small tomatoes (diced)
- 3 tbsps coarse bulgur
For the Sauce
- ¼ cup extra virgin olive oil (60 ml)
- 2 ½ tbsps lemon juice (freshly squeezed)
- ½ tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon freshly ground black pepper
- 1 cup water (240 ml)
To Serve
- 1 tablespoon chopped parsley or dill
- lemon slices for garnish
Instructions
Prepare the Vegetables
- Peel the carrots, slice them into rounds and set them aside.
- Cut off the dark green tops of the leeks, then slice the white and light green parts into rounds. Put them in a big bowl of cold water and swish them around to remove any dirt. Drain them in a colander, then repeat a few times until there's no grit left.
- In a large measuring cup, mix the olive oil, lemon juice, tomato paste, salt, sugar, pepper and water.
Cook the Leeks
- Put the leeks, carrots, bulgur and tomatoes in a heavy-bottomed pan.
- Pour the olive oil and lemon mixture over the vegetables and give everything a good stir.
- Bring it to a boil over medium heat, then turn the heat down to low. Simmer gently with the lid off for about 40 minutes, until the leeks are fork tender.
- Take it off the heat and let the leeks cool down in the pan. Move them to a serving dish and top with lemon slices and chopped parsley.
Notes
- Slice the leeks first, then wash them in a bowl of cold water. Repeat a few times, until there's no grit left.
- Use only the white and light green parts of the leeks. Save the tough tops for stock.
- Use a good extra virgin olive oil, because you can really taste it in this dish.
- Cut the leeks and carrots to about the same thickness, so they cook evenly.
- Once it boils, keep the heat low and don't stir too often, or the leeks will fall apart. If the pan looks dry, add a splash of hot water.
- Let it cool in the pan and serve it at room temperature.
- I add a pinch of sugar to balance the lemon juice and tomato paste, but you can leave it out.
- For a gluten free version, use the same amount of short grain rice instead of bulgur.
- You can use orange juice for half the water, add a pinch of Aleppo pepper, or stir in some cooked chickpeas.
- Leftovers keep in an airtight container in the fridge for up to 5 days. They freeze well for up to 3 months.
- The olive oil sets when it's cold, so take leftovers out of the fridge about 15 minutes before serving.
Molly says
It tasted amazing, I never had leeks this way and this will definitely be on my rotation! Great recipe, thumbs up.
Ayla Clulee says
Your comment made my day, thank you!
Best wishes
Ayla x
Emily says
Absolutely love this! Thank you for sharing.