My first visit to Türkiye was full of surprises. When I started my research for Vegan Cultures, I never expected the country to be a treasure trove of traditionally plant-based dishes. Maybe I was blinded by my own bias of expecting kebabs on every street corner… And while there is definitely a strong meat culture, there’s also zeytinyağlıar.

Zeytinyağlı translates to “olive oil” in Turkish, but zeytinyağlıar refers to a whole category of dishes cooked with generous amounts of the liquid gold. These dishes are almost always vegetarian—and, as luck would have it, many of them also happen to be naturally vegan. Zeytinyağlı Pırasa is a perfect example—simple, but so full of flavor, it’s the kind of dish that captures the essence of Turkish cooking.

Walk into a esnaf lokantaları (traditional tradesmen restaurants) and it is dishes like this that you will see proudly presented on trays and platters, ready to choose from for a wholesome lunch. It’s common in İstanbul as well as the Aegean coast, where foods like these play a pivotal role. Get ready to taste one of Türkiye’s best kept secrets.

Table of Contents

1. What is Zeytinyağlı Pırasa?
2. History of Zeytinyağlı Pırasa
3. Ingredients You’ll Need
4. Method (Step-by-Step)
5. Frequently Asked Questions
5. Why You’ll Love This Recipe
6. Other Turkish Dishes You Might Like
7. How to Store Zeytinyağlı Pırasa
8. Recipe card

What is Zeytinyağlı Pırasa?

Zeytinyağlı Pırasa is a traditional Turkish dish made with leeks, carrots, olive oil and rice. The leeks and carrots turn wonderfully tender and sweet, while the olive oil adds richness, making every bite melt in your mouth. This kind of preparation is part of Zeytinyağlılar, a category of Turkish cuisine where vegetables are cooked with olive oil and are often served at room temperature as a light yet flavorful meal. Other vegetables that are commonly prepared this way are artichokes, peppers and green beans.

History of Zeytinyağlı Pırasa

Zeytinyağlı Pırasa is a dish with strong ties to Mediterranean and Middle Eastern cooking traditions. It’s simple, yet packed with the fresh, seasonal ingredients that are so important in Turkish cuisine. Olive oil has long been a staple in the Aegean and Mediterranean regions, where olive trees have been growing for thousands of years. This tradition of cooking with olive oil has become a natural part of everyday meals, offering a more flavorful way to enjoy vegetables.

Ingredients You’ll Need to Make Zeytinyağlı Pırasa + Substitutions

Leeks: The main ingredient, adding a mild onion flavor and natural sweetness as they cook.
Carrots: Add color, subtle sweetness and texture to balance the leeks.
Olive oil: Essential for richness and flavor, also drizzled on top before serving.
Golden granulated sugar: A touch of sweetness to balance the savory flavors. Use your preferred sweetener or even leave it out.
Short-grain rice: Used sparingly, it adds substance and absorbs the flavors of the dish. You can use rice varieties you already have on hand.
Lemon juice: Brightens the flavors and balances the richness. It’s also common to add some orange juice. If you like, you can substitute some of the water with freshly squeezed orange juice.
Dill (optional): Adds a fresh, herby note to finish the dish.

How to Make Zeytinyağlı Pırasa (Step-by-Step)

Prepare the Veg. Wash the leeks well, trim and discard the roots and darker green ends, then cut the leeks diagonally into 3-4cm chunks. Transfer them to a large bowl, cover with water and move them around with your hands to loosen any remaining grit. Set aside for a moment, during which the loosened grit should sink to the bottom of the bowl. Meanwhile, trim and half the carrots lengthwise and cut at a similar angle into thick slices.

Sauté the Leeks and Carrots. Add the olive oil to a large, shallow pan. Drain the leeks well and add to the pan along with the carrots. Turn on the heat to high and, once the veg begins to sizzle, gently sauté for 2-3 minutes.

Add Seasonings and Simmer. Add the salt, sugar and enough water to just about cover the carrots (around 300ml). Bring to a boil, then reduce the heat and simmer covered for 15 minutes, or until the leeks are tender when pierced with a knife.

Add Rice and Lemon Juice. Rinse the rice under water and add it to the pan along with the lemon juice. Give it a gentle stir to mix evenly without the leek losing shape, then cook covered for 20 minutes more or until the rice is tender, carefully stirring halfway through to loosen any stuck rice grains. Turn off the heat and let it cool completely with the lid left slightly ajar. Refrigerate until needed.

Serve and Garnish. To serve, arrange everything on a platter, drizzle with a little more olive oil and sprinkle with the finely chopped dill, if using.

Zeytinyağlı Pırasa FAQs

Can I make Zeytinyağlı Pırasa in advance?
Yes, this dish can be made in advance and stored in the refrigerator. It actually tastes even better the next day as the flavors have had time to sit.

Can I freeze Zeytinyağlı Pırasa?
While it is possible to freeze this dish, it’s best enjoyed fresh or within a few days as the texture of the leeks may change upon freezing.

What do you serve Zeytinyağlı Pırasa with?
This dish pairs beautifully with Turkish bread, a fresh salad or as part of a mezze platter.

Why You’ll Love This Recipe

Traditionally vegan
Easy to make & healthy
Perfect for those who enjoy seasonal vegetables
Good for meal prep and makes for great leftovers

Other Turkish Dishes You Might Like

Kuru Fasulye: Türkiye’s National Dish made with white beans
Mercimek Köftesi: hand-shaped Turkish bulgur and lentil balls drizzled with plenty of lemon juice
İmam Bayıldı: tender roasted eggplants stuffed with tomatoes, onions and peppers

How to Store Zeytinyağlı Pırasa

Zeytinyağlı Pırasa can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove when ready to eat. Keep in mind that the dish is traditionally served at room temperature, so it’s also perfect for enjoying cold.

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