Olive oil stews are one of the most important categories of Turkish cuisine. Even identified with Eagean cuisine, they can be found any region of Turkey. Olive oil carrot stew is one of the good examples of this category.
Olive oil stews are generally served cold, especially in the summer. But serving them hot is not a rare thing. What differs them from the other types of stews in Turkish cuisine is mainly the lack of tomato paste and meat mainly. There are some examples such as stewed kidney beans with olive oil (barbunya pilaki) in which tomato paste is used, but it’s not common and the amount of tomato paste is less than the standard stews.
Olive oil carrot stew is one of the best examples by means of method and taste. You can also take a look at tp olive oil green beans stew, olive oil zucchini stew, baked olive oil pepper dolmas and flower shaped olive oil celery root stew recipe.
Meanwhile, don’t worry about the carrot being sweet. The stew is not sweet at all. As with other olive oil recipes, the sugar-sour balance is in full consistency. You can consume it as a single meal or as a side dish to meat, chicken and fish.
Enjoy the recipe…
- 1 kg carrot, chopped coarsely,
- 1 large onion, chopped,
- 1/4 cup rice,
- 4-5 tablespoons of olive oil,
- Fresh juice of 1 lemon,
- 2 cups of boiling water.
- Heat oil in a pan, add onion and stir fry until tender,
- Add the chopped carrot and mix,
- Cover and simmer over low heat and until semi tender,
- Add washed and drained rice, lemon juice, salt and water and mix,
- Cover and cook over low heat until the rice and carrots are completely soft,
- Serve hot, warm or cold.