Tuesday, January 6, 2009

Leek with Olive Oil (Zeytinyagli Pirasa)

1 bunch of leek, washed and cut into chunks
2 carrots, sliced in circular shapes
1 onion, chopped
1 tsp tomato paste (optional)
½ cup rice, washed and drained
1 ½ cup hot water
3 tbsp olive oil
1 tbsp salt
½ tsp sugar

Place olive oil and onions in a pot and sauté them till the onions turn light brown. Then add tomato paste (optional), sliced carrots and chopped leeks. Cook them over medium heat for 3-4 minutes, stirring occasionally. Stir in rice and sauté for 1-2 minutes, and then add hot water, salt and sugar. Cook till rice becomes soft, for about 30-40 minutes over low heat.
Let Leeks with Olive Oil cool in the pot. Then place into a serving plate. Drizzle some lemon juice and olive oil (optional) on top.

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1 demet pirasa, yikanip, buyuk dogranmis
2 havuc, yuvarlak dogranmis
1 sogan, dogranmis
1 tatli kasigi domates salcasi (istege bagli)
½ su bardagi pirinc, yikanip suzulmus
1 ½ su bardagi sicak su
3 yemek kasigi zeytinyagi
1 yemek kasigi tuz
1 cay kasigi seker

Zeytinyagi ve sogani tencereye alin ve soganlar pembelesene dek kavurun. Sonra, salcayi (istege bagli), dogranmis havuclari ve pirasayi ilave edin. Ara sira karistirarak 3-4 dakika orta ateste kavurun. Ardindan pirinci ilave edip, 1-2 dakika daha kavurun ve sicak suyu ilave edin. Tuz ve sekeri de ilave edip karistirin. Hafif ateste pirincler pisene dek yaklasik 30-40 dakika pisirin.
Zeytinyagli pirasayi tencerede ilik olana dek bekletin, servis yaparken uzerine biraz zeytinyagi ve limon suyu dokebilirsiniz.

Ana Sayfaya Don


Joie de vivre said...

This looks simple and yummy!

Anonymous said...

It a great dish to eat cold.
Able to be prepare in advace for when entertaining...

Uğur Akgöz said...

it's one of my favorites, i can suggest this to everyone.

J. A. Betts said...

This is not what I know as zeytinyagli pirasa. Although, I had thought the spelling was zoy, not zey.

I usually make the recipe I know for only 2-3 people, and use slightly less bacon, rice, tomatoes and stock, and the same amount of cayenne and cumin, with a bit more lemon rind (it's what you get from 2 lemons), as well as lemon juice (from the de-rinded lemons) and generous amounts of dried mint over the served meal. This all means that I'm used to it being quite a hot meal, but you can experiment to see how you like it (we tried ¼ teaspoon of cayenne and found it wasn't hot enough and wasn't as nice). Either way it's a meal that I think is supposed to have a truckload of flavour and be moderately hot, so if you don't like that, don't have zoy.

But, anyway, here's the recipe I know (note:

1 lb. streaky bacon slices, rinds removed and chopped
1 fl. Oz. [¼ cup] vegetable oil
4 leeks, green part only, cleaned and chopped
1 lb. [2 & 2/3 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
14 oz. canned peeled tomatoes
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon ground cumin
1 teaspoon finely grated lemon rind
1 ½ pints [3 ¾ cups] chicken stock
2 lemons, thinly sliced
1 tablespoon chopped fresh mint

In a large flameproof casserole, fry the bacon pieces over moderate heat for 6 to 8 minutes or until they are crisp and brown and have rendered most of their fat. With a slotted spoon, transfer the bacon pieces to a plate and set aside.
Add the vegetable oil to the casserole and heat it over moderate heat. When the oil is hot, add the leeks and fry, stirring occasionally, for 12 minutes. Stir in the rice and fry, stirring frequently, for 5 minutes. Add the tomatoes with the can juice, salt, pepper, cayenne, cumin and lemon rind and stir well to mix. Pour over the chicken stock and bring the liquid to the boil.
Return the bacon pieces to the casserole, reduce the head to low and simmer the mixture for 15 to 20 minutes or until the rice is cooked and tender and all the liquid has been absorbed.
Remove the casserole from the heat and garnish the mixture with the lemon slices and mind. Serve at once.

J. A. Betts said...

Also, those amounts in the recipe are supposed to serve 4, and it's supposed to be served with ice-cold lager. If you find it took hot, have some natural Greek-style yoghurt on standby, because it cools you and the flavours complement.