Turkish Style Leeks in Olive Oil and Orange Sauce, Zeytinyagli Pirasa

Ingredients:
• Leeks, 1 kg, 4 large or 6 medium
• 6 oranges, (4 for orange juice), about 2 cups
• 3 tbsp rice
• 3 medium carrots
• 1/2 cup chopped dill
• 1/4 cup extra virgin olive oil
• 2 tsp salt
Instructions:
1. Wash and peel the carrots and cut into medium slices diagonally
2. Peel 2 oranges and cut off the white parts, cut into small dices and set aside
3. Cut and squeeze the juice 4 of the oranges
4. Heat up a large wide pan and add 1/4 cup olive oil
5. Once the oil is hot, add the sliced carrots
6. Stir fry the carrots until slightly browned for about 5 mins
7. Clean and wash the leeks, make sure no dirt remains between the layers
8. Cut the leeks into 5 cm / 2 inch long pieces
9. Add the leeks into the pan and cook for 5 mins until the leeks are a bit cooked
10. Add 1 tsp salt, the diced oranges and the orange juice
11. Bring to a boil and switch to low heat
12. Cover and let it simmer for 30 mins until the leeks are slightly softened
13. Wash and rinse 3 tbsp rice and add into the pan
14. Gently stir to mix the rice in and let it simmer on low heat for 10 – 15 mins until the rice is cooked
15. Once the rice is cooked and the liquid is reduced down to a runny sauce, transfer into a large dish
16. Let it cool down and chop the dill and stir in the chopped dill
17. Serve luke warm or at room temperature, garnish with extra dill to taste.