Fresh peas simmered gently in olive oil with carrot and onion make this classic meze, with a mild sweetness and soft texture. It captures the freshness of spring and is a staple of an olive-oil table, served cold.
Sauté the onion and carrot in olive oil for a few minutes.
Add the peas, sugar and salt, then pour in enough hot water to cover them.
Cover and cook over low heat until the vegetables are tender and most of the water has evaporated.
Scatter the chopped dill over the top and leave to cool to room temperature before serving.
Important: If fresh peas are unavailable, you can use frozen peas; reduce the cooking time by a few minutes. This meze contains no common allergens. Caution: Do not add too much sugar; the peas are naturally sweet.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
