Zeytinyagli Biber Dolmasi

Chop the onions in a food processor and put into a pot along with 2 dsp of water, cook over a low heat until soft. Add the olive oil and increase the heat to medium and cook until the onions turn yellow stirring occasionally.

Wash and drain the rice and add to the pot. Fry the mixture stirring continuously until the rice turns transparent, 15 mins.

In a small pan pry the pine nuts until golden. Wash the currants and add to the rice with the pine nuts.

Add 400 mls of boiling water, the salt and cook, stirring until all the water has evaporated and absorbed.

Remove from the heat, put the lid on the pot and leave to stand for 15 mins, add the mint and allspice and stir through.

Choose small capsicums about 6 cm tall.

Remove the insides from the capsicums by carefully cutting arond the top and removing the stalk and seeds. Fill with stuffing, plug the capsicums with a piece of tomato.

Arrange the stuffed capsicums in a pot and add 400 ml water and the lemon juice. Put the lid on the pot and bring the water to the boil. Lower the heat to medium and boil for 10 minutes then reduce to low. Boil gently until all of the water has evaporated. Remove the pot from the stove and leave until it has cooled.

Once cool, transfer the stuffed capsicums, dolma, to a serving plate or container. 

Serve cold with a squeeze of lemon. 

This recipe tastes better when served the next day. Keeps for up to a week in the fridge.