Turkish stuffed peppers

Method

• step 1

  Start with the filling. Heat the oil in a medium pan over a medium heat and cook the onions for 10 mins, stirring often, until softened. Stir in the currants (if using) and pine nuts, and combine well, then stir in the rice, sugar and cinnamon, season and mix well. Pour in 300ml of boiling water and combine well, then cover with a lid and cook for 12 mins over a low-medium heat until all the liquid is absorbed and the rice is partially cooked. Remove from the heat, stir in the herbs and combine well. Check the seasoning and add more salt if needed. Set aside to cool for 10 mins.

• step 2

  Meanwhile, prepare the peppers. Carefully cut off the top of each pepper, saving the stalk ends. Using a small knife, carefully scoop out and discard the seeds and trim the inner white parts.

• step 3

  Take a few of spoonfuls of the filling and gently pack into the peppers. Take care not to overfill – leave about 2cm space at the top, as the rice will expand. Tightly pack the peppers upright, side by side, in a wide, heavy 28cm pan. Put a wedge of tomato over the top of each pepper, then put on the reserved tops.

• step 4

  Combine the sauce ingredients and 400ml of boiling water in a jug, and carefully pour by the sides of the peppers (the liquid should come about a third of the way up the sides of the peppers). Cover the pan and cook over a low-medium heat for 35 mins or until the dolma are cooked. Turn off the heat and let the dolma cool in the pan.

• step 5

  Dolmas are traditionally cooked on the stove but of you prefer to bake then put them in one layer in a baking dish with the liquid. Heat the oven to 200C/180C fan/gas 6 and bake, covered with foil, for 35-40 mins, then uncover and bake for another 10-15 mins for a nice colour.

• step 6

  Serve at room temperature (or cold), with lemon wedges on the yogurt, 1 crushed garlic side, as part of meze spread with salad, cacik and mixed olives.