Leeks in Olive Oil (Zeytinyağlı Pırasa)

Method

Tap a step when it's done.

1. 1Trim the roots and the dark, tough green tops of the leeks. Halve them lengthwise, rinse well under running water to wash out the grit between the layers, then cut into 2-3 cm pieces.
2. 2Heat the olive oil in a wide pot and cook the onion for 4-5 minutes until translucent. Add the carrots and cook for another 3 minutes.
3. 3Add the leeks and cook for 5 minutes, stirring now and then, until they shrink a little and turn glossy.
4. 4Stir in the rice, sugar, salt and hot water. Bring to a boil, lower the heat, cover and cook for 25 minutes.
5. 5When the leeks and carrots are completely soft, the rice is cooked and most of the liquid is absorbed, add the lemon juice and take off the heat.
6. 6Let it cool in the pot with the lid on. Serve lukewarm or cold with a wedge of lemon.