Stuffed peppers in olive oil (Zeytinyağlı biber dolması)

1. Cut the tops off the peppers like lids and carefully scoop out the seeds.

2. In half the oil, soften the finely chopped onions, add the pine nuts, then the rinsed rice, raisins, grated tomato, spices and sugar; cook with 150 ml of hot water for 5 minutes until absorbed.

3. Fill the peppers three quarters full (the rice will still swell) and put the lids back on, or close them with a tomato slice.

4. Stand them tightly side by side in a pot, pour over the remaining oil, the lemon juice and 300 ml of hot water.

5. Simmer covered over low heat for 45 minutes until the rice is tender and the peppers have collapsed.

6. Let them cool in the pot and serve cold with lemon.

Tip: Turkish dolmalık biber are small, thin-walled green peppers; any peppers for stuffing will do perfectly. You can also serve them with garlic yoghurt.