Stuffed Peppers

Zeytinyağlı Biber Dolması

Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

It’s astonishing to think that the ubiquitous pepper, the very warhorse of colourful Mediterranean cookery, was viewed with suspicion well into the 19th century.

Here’s one of the bedrock dishes of the Ottoman region, to serve hot or cold, as a light lunch or a side dish.


  • currants 2 tbsp
  • onion 1 medium, chopped
  • olive oil
  • sugar 1 tsp
  • pine nuts 3 tbsp
  • cinnamon 2 tsp
  • dried mint 1 tsp
  • allspice ½ tsp
  • short grain rice 150g/5oz
  • salt
  • dill,parsley and mint small bunches, finely chopped
  • peppers 4
  • juice of a lemon


  • Soak the currants in boiling water for fifteen minutes. Sweat the onion with a splash of olive oil in a pan. As the onion colours, add the sugar, the pine nuts and the drained currants. When the pine nuts start to brown stir in the spices and the rice.
  • Cover the rice with water, add a pinch of salt, and simmer for ten minutes or so until it is absorbed.
  • Turn off the heat and let the rice steam under a cloth for ten minutes. Add the herbs and stir gently.
  • Wash the peppers, slice off their tops, scoop out seeds and strings, and stuff them loosely with the rice mixture. Pop the tops back on and pack the peppers together upright in a saucepan.
  • Mix lemon juice, the same amount of olive oil and about 200ml of water in a bowl, pour it over the peppers, and bring the pan to the boil. Clap on a lid and simmer for twenty minutes or so, until the peppers are done.