Biber dolması

Step 1: Cut a lid around the stalk of each of 8 green dolma peppers, keep the lids, and scrape out the seeds and pale ribs with a teaspoon. Rinse and turn upside down to drain.

Step 2: Warm 2 ½ tbsp extra virgin olive oil in a pan over a medium heat. Cook 2 onions until soft and translucent, then add 2 tbsp pine nuts and stir until they turn golden and smell nutty.

Step 3: Add 6 ½ oz short-grain rice and stir for 2 minutes until the edges of the grains look glassy. Add 1 tomato, 1 tbsp currants, ½ tsp ground allspice, ½ tsp ground black pepper, 1 tsp sugar and 1 ½ tsp salt and cook for 2 minutes more.

Step 4: Pour in 150 ml water, cover and cook over a low heat for 6–7 minutes, until the liquid has been absorbed. The rice will still be firm; it finishes inside the peppers. Stir in 1 tbsp dried mint, ½ oz flat-leaf parsley and ⅓ oz fresh dill.

Step 5: Spoon the filling into the peppers, filling each about three-quarters full and pressing lightly. Close each with a slice of 1 tomato, then the pepper lid.

Step 6: Stand the peppers upright and snugly in a pan just big enough to hold them. Pour 1 ¼ cups hot water and the rest of 2 ½ tbsp extra virgin olive oil round them.

Step 7: Bring to a simmer over a medium heat, then cover and cook over a low heat for 35–40 minutes, until the peppers are soft and wrinkled, the liquid has mostly gone and the rice is tender when you taste it from the middle of a pepper.

Step 8: Turn off the heat and leave to cool in the covered pan. Serve at room temperature or chilled with 4 lemon wedges. They keep for 3 days in the fridge.