Olive-Oil Stuffed Peppers (Zeytinyağlı Biber Dolması)

Wash the onions, peel them, and finely dice them.

Wash the bell peppers and pull off the tops by hand. Then rinse them once more to remove the seeds inside.

Put the rice in a fine sieve and rinse under running water.

Wash the pine nuts and currants.

Wash the dill and parsley and chop them finely.

Wash the tomatoes and cut them into large pieces.

In a regular pot, add the olive oil, onion, and pine nuts in turn, and sauté over medium heat for 5 minutes.

Then add the rice and currants in turn and sauté, stirring, for another 5 minutes.

Add the salt, sugar, and all the other spices.

Add half a cup of water, and once it starts to boil, reduce the heat to the lowest setting.

Once the water has been absorbed, turn off the heat completely.

Add the finely chopped dill and parsley, stir, and close the lid to let it rest.

After 15-20 minutes, fill the peppers with the prepared mixture and cover the top of each with a piece of coarsely chopped tomato.

Arrange the stuffed peppers neatly in the pressure cooker.

Stir 1 teaspoon of salt into 1 small cup of water and pour it into the pot. Then add ½ small cup of olive oil as well and close the lid.

Cook over medium-high heat until the pressure valve releases steam.

Once it does, cook for another 3 minutes over low heat, then turn off the heat.

After the steam has been released, open the lid and let it cool.

Transfer the peppers to a serving plate.