Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, April 11, 2012

Carrot in Olive Oil

(Zeytinyagli Havuc / Havuc Pilaki)

Carrot in Olive Oil
3 medium size carrots, peeled, sliced
1 small onion, sliced
1-2 garlic cloves, sliced
50 ml extra virgin olive oil (half for cooking, half for after cooking)
2-3 tbsp rice, rinsed
1 tsp lemon juice
Juice from half an orange
3/4 cup water

Saute the onion with olive oil in a medium size pot. Add the garlic. When smell of garlic comes out, add the carrot, salt and pepper. Saute for about 1-2 more minutes. Then add the rest of the ingredients into the pot. Cover and cook until the rice is tehnder at low-medium heat.

First let the dish cool down. Then, place the Carrot in Olive Oil on a serving dish. Pour the remaining half of the olive oil over and sprinkle some chopped parsley all over the top. Serve at room temperature or chilled.



At 8:37 PM, Anonymous Anonymous said...

So simple and delicious!

At 1:43 PM, Anonymous Anonymous said...

I love the part with orange juice :)


Post a Comment

<< Home