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Turkish-Style Leeks with Carrots and Rice

(recipe, Adam Ried)

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  1. ¼ cup extra-virgin olive oil
  2. 1 large onion, chopped
  3. Salt
  4. 4 carrots, peeled and bias-sliced
  5. 5 medium leeks (about 2½ pounds), white and light-green parts, halved lengthwise and cut into 1-inch pieces (about 9 cups)
  6. ¾ cup low-sodium chicken broth or water
  7. ¼ tsp. sugar
  8. ¼ cup long-grain white rice, rinsed
  9. 3 Tbsp. fresh lemon juice, plus lemon wedges for serving
  10. 2 Tbsp. minced fresh dill
  11. Freshly ground black pepper, to taste


  1. Heat the oil in a straight-sided sauté pan over medium-high heat until shimmering. Add the onion and ½ teaspoon salt, adjust the heat to medium-low, and cook, stirring frequently, until the onion is very soft and fragrant, about 15 minutes. Add the carrots and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the leeks and ½ teaspoon salt and cook, stirring frequently, until they soften, about 10 minutes. Add the broth and sugar, adjust the heat to medium-high, and bring to a strong simmer. Add the rice and ½ teaspoon salt, stir to incorporate, adjust the heat to very low, cover the pan, and simmer (without stirring or lifting the cover) for 25 minutes.
  2. Remove the cover, stir the mixture once or twice, replace the cover, and set aside off the heat for 15 minutes. Add the lemon juice and dill and stir to mix. Taste and adjust seasoning with additional salt, if necessary, and pepper to taste, and serve hot, warm, or at room temperature with lemon wedges.