Name: Stuffed Peppers (Zeytinyağlı Biber Dolması)
Cuisine: Turkey
Ingredients: peppers 4; dill,parsley and mint small bunches, finely chopped; juice of a lemon; salt; short grain rice 150g/5oz; cinnamon 2 tsp; pine nuts 3 tbsp; allspice ½ tsp; dried mint 1 tsp; onion 1 medium, chopped; currants 2 tbsp; sugar 1 tsp; olive oil

Preparation info

Difficulty
Easy

Appears in

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 19^th 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.

Ingredients

currants 2 tbsp
onion 1 medium, chopped
olive oil

Method

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.