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Stewed Leek

Slowly stewed leeks with carrots, tomato, garlic, rice, and olive oil until tender. A light, comforting dish that can be served warm or at room temperature as a side or simple main.
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Everyday Cooking
Mediterranean, Turkish
Kitchen Pace : 🕒🕒
Servings: 3
Recipe by NAVA Kitchen
Stewed leeks with carrots and rice garnished with dill in a gray bowl.
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Ingredients:

  • 5 leeks, white and light green parts
  • 2 tbsp olive oil
  • 1 onion, small, finely diced
  • 1 tomato, medium, grated
  • 2 garlic cloves, minced
  • 2 carrots, medium, sliced into rounds
  • 4 tbsp tomato sauce
  • ¼ cup rice, rinsed
  • 2 cups water
  • 1 tsp salt
  • ½ lemon, juiced

Method:

Start Cooking
  • Heat the olive oil in a wide pot over medium heat.
  • Add the diced onion and cook until softened.
  • Add the sliced carrots and cook for 2–3 minutes.
  • Stir in the garlic and cook for about 30 seconds, until fragrant.
  • Add the tomato sauce and grated tomato and cook for 1 minute.
  • Add the leeks, rice, salt, and 3 cups water, and stir gently to combine.
  • Bring to a gentle simmer, cover, and cook on low heat for 35–40 minutes, until the leeks and rice are tender.
  • Stir in the lemon juice at the end.
  • Let it rest for 10–15 minutes before serving. Serve warm or cool. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • When buying, look for firm, straight, white stalks with bright green, crisp leaves.
  • Cook the leeks gently over low heat so they soften slowly.
  • Rinse the rice well before adding it to remove excess starch.
 
How to clean and cut leeks
  • Trim the root end and remove the tough dark green tops. Leeks often hold soil between their layers, so rinse the whole leeks under running water before slicing.
  • Slice the leeks lengthwise in half, then cut into ½-inch half-moons.
  • Place the slices in a bowl and rinse under running water until clean. Drain in a colander.
 
Make it yours
  • Add a pinch of sugar if you want a slightly sweeter balance with the tomato.
  • Skip the rice for a lighter vegetable-only version.
  • Swap the rice for bulgur for a slightly nuttier flavor.
  • Add a pinch of Aleppo pepper or paprika for gentle warmth.
  • Add 1 grated tomato for extra flavor.
 
At the table
  • Serve warm, cool, or at room temperature with lemon wedges and crushed red pepper.

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Nutrition:

Calories: 286 kcal | Carbohydrates: 46 g | Protein: 6 g | Fat: 10 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Cholesterol: 2 mg | Sodium: 281 mg | Potassium: 682 mg | Fiber: 6 g | Sugar: 12 g | Vitamin A: 9702 IU | Vitamin C: 40 mg | Calcium: 136 mg | Iron: 4 mg
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