Leeks braised in olive oil (Zeytinyağlı pırasa)

1. Trim the leeks, cut them into 2 cm diagonal pieces and wash them thoroughly; slice the carrots into rounds.

2. In a pot, soften the chopped onion in the olive oil.

3. Add the carrots and cook for 3 minutes, then the leeks and cook for another 5 minutes, stirring.

4. Scatter in the rinsed rice, sugar and salt, pour in 300 ml of hot water and simmer covered over low heat for 25 minutes until the leeks are completely soft.

5. Take off the heat, squeeze in the lemon juice and let it cool in the pot.

6. Serve cold or at room temperature with lemon wedges.

Tip: Zeytinyağlı dishes come to the table cold, together with their cooking juices. The little bit of rice just binds the liquid – it's not there to make it filling.