Zeytinyağlı Pırasa Yemeği (Turkish Braised Leeks)

Zeytinyağlı Pırasa Yemeği (Turkish Braised Leeks) is a simple, unique, and delicious dish made with fresh and wholesome ingredients such as leeks, carrots, bulgur, and olive oil.

The slight sweetness of the carrots and leeks pairs perfectly with the nice tangy punch coming from lemon juice.

You can serve this Turkish Zeytinyagli Pirasa Yemegi as a side dish, or as a vegetarian main meal along with some crusty bread such as Black Pepper Sourdough Focaccia.

Jump to:

• Zeytinyağlı Dishes
• Turkish Zeytinyağlı Pirasa Yemeği
• What to do With Leeks?
• Why This Recipe Works?
• Ingredients and Substitutes
• How to Cook Zeytinyağlı Pırasa Yemeği - Turkish Braised Leeks?
• How to Serve Turkish Braised Leeks?
• Top Tips From the Chef
• Recipe FAQs
• Related Recipes
• Zeytinyağlı Pırasa Yemeği (Turkish Braised Leeks)

Zeytinyağlı Dishes

"Zeytinyagli" (braised in olive oil) dishes are highly popular in Turkey and often served cold or at room temperature.

They are extremely easy to make using only a few simple ingredients and seasonal vegetables.

A good quality olive oil is necessary as it highlights the flavor of zeytinyağlı dishes and it will make a huge difference in flavor.

For this type of dish, the main ingredient is braised gently in plenty of good-quality olive oil.

Other ingredients are added only for bringing out the flavor of the main ingredient without overpowering it.

I usually add a small amount of black pepper, and sometimes a tiny bit of Aleppo pepper for a slight heat.

Zeytinyağlı Dishes are best when served at room temperature with a piece (or two!) of crusty bread and some lemon wedges. 

Apart from Turkish Zeytinyağlı Pirasa Yemeği, some of my other favorite zeytinyagli recipes are Zeytinyagli Kereviz Yemegi - Braised Celeriac, Imam Bayildi (Turkish Stuffed Eggplant), Barbunya (Turkish Style Borlotti Beans), and Mediterranean Green Beans (Taze Fasulye).

Turkish Zeytinyağlı Pirasa Yemeği

Turkish Zeytinyağlı Pirasa Yemeği (or Turkish Braised Leeks in Olive Oil) is one of the most popular dishes in the "Zeytinyağlı" category.

Leeks are the main ingredient of this refreshing vegetarian dish and are flavored with a generous amount of olive oil, lemon juice, and carrots.

I often use leeks to substitute onions in some of my recipes such as Mushroom and Leek Pie and Easy Fish Pie with Leeks.

However, in this delicious Turkish Zeytinyağlı Pirasa Yemeği, leeks are the star ingredient of the dish with their natural sweetness and deliciously soft texture.

What to do With Leeks?

Leeks are from the "allium" family, the same as onions, chives, or shallots, but have a milder taste.

Although they look like giant spring onions, they have totally different tastes and textures.

They are widely available throughout the year, especially during the winter, and are a good source of fiber and vitamin A.

Leeks are usually added to soups, stews, or flavoring for Homemade Vegetable Stock.

I also like adding them to my Mushroom and Leek Pie and Easy Fish Pie with Leeks recipes.

In this Turkish Zeytinyağlı Pirasa Yemeği recipe, leeks are the star of the meal.

It is an amazing side to fish or grilled chicken, but also hearty enough (thanks to bulgur) to serve as a main dish for dinner.

Why This Recipe Works?

• It is extremely easy to make this Turkish Zeytinyağlı Pirasa Yemeği (or Turkish Braised Leeks in Olive Oil) with a few simple ingredients.

• Leeks are high in fiber, loaded with vitamin A, and low in calories. One portion of this delicious Turkish-style braised leeks and carrots recipe contains 287 kcal!

• The leftovers would keep fresh for up to a week when refrigerated in an airtight container.

• You can serve Pirasa Yemeği as a side dish to many grilled chicken, or fish dishes as well as a main meal itself along with some crusty bread on the side.

• This is possibly the best recipe for leeks, Zeytinyağlı Pirasa Yemeği is a delightful, and tender vegetable dish with delicate flavors.

Ingredients and Substitutes

• Leeks - I only use white and light green parts of the leek. Slice them and then place them into a bowl filled with cold water. Swish them around to remove any dirt and drain them in a colander. Repeat it a few times, until the water you wash them in is clear of any mud or dirt.

• Olive oil - It is an important ingredient to achieve the best taste in this braised leeks and carrots dish as well as other olive oil-based dishes such as Yaprak Sarma - Stuffed Grape Leaves and Biber Dolmasi - Turkish Stuffed Peppers.

• Carrots - They add extra texture, color, and sweetness to Zeytinyağlı Pırasa Yemeği - Turkish Braised Leeks.

• Bulgur - It is widely used in Turkish and Middle Eastern cuisines. Use coarse or medium-coarse bulgur for the best results. Most recipes for Zeytinyağlı Pırasa Yemeği recall rice but same as Lahana Sarmasi - Turkish Cabbage Rolls, I prefer replacing it with bulgur.

• Lemon -  I use freshly squeezed lemon juice for this dish. You need 1 lemon, or 40 ml of lemon juice to brighten all the flavors in this braised leeks recipe. Lemon juice also helps to balance the sweetness of the carrots.   

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find tomato paste in Turkish or Middle Eastern shops. You can also buy it online from Amazon.

How to Cook Zeytinyağlı Pırasa Yemeği - Turkish Braised Leeks?

Although making Zeytinyağlı Pırasa Yemeği - Turkish Braised Leeks is very easy, you need to follow a few simple steps to achieve the best results:

Start with preparing the vegetables. Peel and slice the carrots, and set them aside.

Slice the white and light green parts of the leeks, and wash them thoroughly with plenty of water, then drain them on a colander.

Mix together olive oil, lemon juice, freshly ground black pepper, salt, sugar, tomato paste, and water in a bowl or jug, and then set it aside.

Place the leeks, carrots, bulgur, and tomatoes in a heavy-based pan.

Add the lemon juice, olive oil, and tomato paste mixture to the pan, and then give them a good stir until all are combined.

Place the pan on medium heat, bring it to a boil, and then lower the heat to low. 

Gently simmer the leeks with the lid off until fork tender, for about 40 minutes, and then remove the pan from the heat.

Let the braised leeks cool down at room temperature in the pan and then transfer them to a serving dish.

Garnish Zeytinyagli Pirasa Yemeği with lemon slices and chopped parsley.

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

How to Serve Turkish Braised Leeks?

This braised leeks and carrots dish is perfect to serve on its own as a light main meal along with a few slices of crusty, rustic bread to mop up the delicious and zingy olive oil sauce. 

You can also serve it as a side dish with Baked Sea Bass in Foil - Firinda Levrek, Baked Cod with Panko, Mediterranean Baked Salmon, Perde Pilavi, or Dutch Oven Whole Roast Chicken.

Top Tips From the Chef

• Slice and wash the leek thoroughly a few times, until you get rid of any dirt or soil between the layers.

• A good quality olive oil is necessary as it highlights the flavor of zeytinyağlı dishes and it will make a huge difference in flavor.

• Replace bulgur with rice for a gluten-free version.

• Don't overpower Zeytinyağlı Pırasa Yemeği with spices and flavorings, keep it as a simple, delightful, and tender vegetable dish with delicate flavors.

Recipe FAQs

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! 🙂 

Bon appétit! / Afiyet olsun!

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