This Pırasa recipe is my simple, honest version…
When I was a kid, Pırasa was not exactly my favorite dish — and honestly, I don’t think many Turkish kids would disagree! But somewhere along the way that changed completely. The combination of tender leeks, bright lemon, and rich olive oil is just something special. Simple, elegant, and deeply satisfying.
One of the best things about this dish? You can eat it warm or cold — both are equally delicious. In Turkish cuisine we call dishes like this “zeytinyağlı” meaning cooked with olive oil, and they are traditionally served at room temperature as a meze or side dish. This is one of those recipes that gets better as it sits, making it perfect for meal prep or entertaining.
This is my simple, honest version of Pırasa — just good ingredients cooked with care. Let’s get into it!
Pırasa recipe:
What is Pırasa?
Pırasa simply means “leek” in Turkish. This braised leek dish is a classic zeytinyağlı (olive oil dish) from Turkish cuisine, slow-cooked with carrots, rice, lemon juice and plenty of olive oil until everything becomes tender and full of flavor. It is naturally vegan, gluten-free, and incredibly nutritious.
Why You’ll Love This Recipe
- Naturally vegan and gluten-free
- Works warm or cold — great for meal prep
- Only simple pantry ingredients needed
- Ready in under 45 minutes
- A beautiful, underrated Turkish classic that will surprise you
Pırasa (Turkish Braised Leeks with Olive Oil)
Cuisine: TurkishDifficulty: easy4
servings10
minutes45
minutesIngredients
1.5 lb (680g) leeks
100ml olive oil
2 tbsp tomato paste
1 medium carrot, sliced into discs
2 tbsp lemon juice (about 1 lemon — zest it first if using as garnish)
1 cup hot water
2 tbsp short or long grain rice
Fresh parsley, chopped (for garnish)
Lemon zest (optional garnish)
Salt and black pepper to taste
Directions
- Prep the vegetables Cut the leeks into disc shapes about 2cm thick. Cut the carrot into discs about 1cm thick. Wash the leeks well — they can hold dirt between the layers.
- Zest and juice your lemon If you want to use lemon zest as a garnish, do this before cutting the lemon — it’s much easier. Squeeze out 2 tablespoons of juice and set aside. You can use a second lemon if you want extra freshness.
- Start the base Add 100ml of olive oil to a wide pan over medium heat. Once the oil is warm, add the tomato paste and stir continuously for about 1 minute until it darkens slightly and becomes fragrant.
- Add the vegetables Add the sliced carrots and leeks to the pan. Stir gently and cook for about 2 minutes to coat everything in the tomato and olive oil base.
- Add water and lemon Pour in 1 cup of hot water and give everything a gentle stir. Add the lemon juice — 2 tablespoons is the base amount but if you love lemon go ahead and add the whole lemon’s worth.
- Steam low and slow Put the lid on and cook over medium heat for about 25 minutes. The leeks should become very soft and silky. Don’t rush this step — the slow steam is what makes this dish so good.
- Season Add salt and black pepper to taste.
- Add the rice After 25 minutes add 2 tablespoons of rice and stir gently. If the pan looks dry add a splash more water — the rice will absorb the liquid as it cooks.
- Final cook and rest Cook for a final 12 minutes with the lid on. Then turn off the heat and let the dish rest for at least 10 minutes before serving — this makes a real difference to the flavor and texture.
- Garnish and serve Top with freshly chopped parsley and lemon zest if using. Serve warm or at room temperature.
Tips & Notes
Wash your leeks thoroughly. Leeks tend to trap dirt and grit between their layers. Slice them first then rinse well under cold water.
Don’t skip the resting time. 10 minutes off the heat lets everything settle and the flavors come together beautifully.
Serve it cold the next day. Pırasa is one of those dishes that genuinely tastes better the following day straight from the fridge. Try it — you’ll be surprised.
Add more lemon if you love brightness. The lemon is the soul of this dish. Taste at the end and add more juice if you want extra zing.
How to Serve Pırasa
Pırasa is traditionally served as part of a Turkish meze spread alongside other zeytinyağlı dishes. Here are some great ways to enjoy it:
- As a side dish with grilled meat or fish
- As part of a meze table with olives and bread
- Cold the next day straight from the fridge as a light lunch
- With crusty bread to soak up the lemony olive oil sauce
Storage: Keeps in the fridge for up to 4 days in an airtight container. Tastes even better on day 2!
Pairs beautifully alongside our Kuru Fasulye for a full Turkish spread.
