Turkish Rice With Leeks (Zeytinyagli Pirasa)

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Turkish Rice With Leeks (Zeytinyagli Pirasa)

 

1 lb. leeks

1 medium sized onion, finely chopped

4 ozs. long-grain rice, parboiled

3 tbsps. olive oil

1 tbsp. plain flour

1/2 tsp. caster sugar

salt

 

Garnish:

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 inch in place. Wash very thoroughly.

Cut lengthwise in quarters, then slice each length into 1 to 1 1/4 inch

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 to 1 tsp. salt and 1/2 tsp. caster sugar and continue

stirring for 2 minutes; 1 to 1 1/2 tbsps. tomato puree can be added at this

point for extra flavour if wished.

Gradually add 14 oz. 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.

 

 

 

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