Leeks grow in soil with their stems covered, so dirt gets between the leaves and cannot be removed by rinsing the outside. The right method is to split the stem lengthwise, open the layers, and separate them one by one under running water. For chopped leeks, swish them in plenty of water and lift them out by hand; because the sand settles to the bottom, pouring everything into a colander does not work.
The problem comes from how leeks grow. Soil is piled over the stem to keep it white. As the plant grows, new leaves push up through the soil, trapping a thin layer of dirt between each layer. From the outside, a leek can look perfectly clean. The grit is not under the outermost leaf; it is between the inner layers, so rinsing without opening up the stem does not help. Leeks should not be handled like greens such as lettuce or parsley that are washed only on the outside.
The most reliable method is to open the stem. Cut off the root end and remove the tough, dark green tips. Use a knife to split the remaining stem lengthwise from the root end upward into 2 halves; you can cut it into 4 sections if you prefer. Turn the leek over and hold it under running water, separating the layers one by one with your fingers. The water runs from top to bottom and carries the grit away. Check inside the layers by sight. Make the cut from the root end upward without cutting all the way through the center, so the layers open without falling apart.
If you plan to use chopped leeks, there is an easier method. Slice the stem into rings and put them in a large bowl of water; stir the rings by hand and let them sit for a few minutes. The heavier sand settles to the bottom while the leeks stay near the surface. Lift the leeks out from above by hand or with a skimmer; if you pour the bowl into a colander, the sand at the bottom will fall back onto the leeks. Choose a wide bowl, because a narrow one does not leave enough distance for the sand to settle and can let it mix back into the leeks.
Washing 1 time is often not enough. If you can see a layer of sand at the bottom of the bowl, repeat the process with clean water; it may take 2 or 3 rounds. Check the bottom of the bowl with your fingers, since fine sand is hard to see in the water. Do not leave leeks wet; let them drain in a colander or dry them with a towel after washing, or they will release water in the pan instead of browning. Dryness matters even more when using leeks raw in a salad, because wet rings will not hold the dressing.
Choose leeks carefully when buying them, too. Straight stems with a long, firm white section are both less gritty and easier to clean. Do not buy leeks with yellowed leaves or softened stems. Do not throw away the dark green tips; wash them thoroughly and set them aside for soup or stock, but remove them from the dish after cooking because they are tough. Store leeks in a perforated bag in the refrigerator, rather than without a bag, to keep them from drying out and their smell from spreading.
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Boydan yarıp yaprakları açarak yıkamayı öğrenene kadar her pırasa yemeğinde dişime kum geliyordu. Ev halkı da yemekten şikâyet ediyordu ama sebebini kimse söyleyemiyordu. Şimdi kök ucunu kesip gövdeyi ikiye yarıyorum ve akan suyun altında yaprakları tek tek açıyorum.
Doğradıktan sonra kabın içinde yıkayıp süzgeçle almak da işe yarıyor, kum dibe çöküyor.