Peas are cooked with carrots and potatoes in olive oil, then served cold in this refreshing Turkish side dish. A favorite at summer meals, it makes a light appetizer or accompaniment.
Heat the olive oil in a pot and cook the finely chopped onion until lightly golden.
Add the carrots and potatoes and cook, stirring, for a few minutes. Stir in the grated tomato.
Add the peas, enough hot water to cover them, the granulated sugar, and salt. Cover and simmer over low heat until the vegetables are tender.
Remove the dish from the heat and let it cool to room temperature. Chill in the refrigerator, then serve with lemon slices on top.
After cooking, let the dish cool to room temperature, then chill it in the refrigerator for at least 1 hour so the flavors can meld. Do not serve it hot.
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