- 500g pea
- 2tbsp olive oil
- 1 medium brown onion – sliced
- 2 spring onions – sliced roughly
- Half bunch of dill
- Pinch of sugar
- Pinch of salt to taste
- 100ml hot water
- 1tbsp extra virgin olive oil
- Squeeze of lemon and a little zest of it
- Freshly ground black pepper – optional
Slowly heat the olive oil and place the sliced onions in a pan. Cook for 7-8 minutes until their colour turns to golden and they are slightly caramelised. Add peas, spring onions, sugar and stir around, then slowly pour the hot water. Close the lid, cook on low heat around 10 minutes. Season it with salt, add chopped dill. Keep on heat for a further 2 minutes. Turn off the heat, add extra virgin olive oil, more dill (if you like you can add fresh basil as well) and a squeeze of lemon juice with its zest.
Rest the dish for half an hour. Olive oil braised dishes are always better when they are served at room temperature. Enjoy!
*the recipe is created for Meyhane Elsewhere by Istanbul Elsewhere – is a cultural project exploring acts of ‘Istanbuliteness’ .