Braised Bimi® with red pepper and dill

Braised Bimi® with red pepper and dill

This recipe by Yasmin Khan takes inspiration from Istanbul. This quick-to-prepare dish will whisk you off to Turkey from the comfort of your very own kitchen!

Yasmin said: “Turkish cuisine features an array of vegetable dishes that are simply cooked, doused with olive oil and then served at room temperature. These dishes are called 'zeytinyağlılar' which means ‘those with olive oil’.

“This is a delightful version of a Bimi® 'zeytinyağlılar' made with sweet peppers and red onions. Adding a pinch of Turkish pul biber (also known as Aleppo pepper) at the end of the recipe isn’t strictly essential, but adds a comforting, warming, heat to the final dish.”

Prep

10 minutes

Cook

15 minutes

Serves

4

Dietary requirements

  • Vegetarian

Nutritional information per serving

  • kcal 124 kcal
  • Fat 8.5g
  • Saturates 0.8g
  • Carbs 7.7g
  • Sugars 6.3g
  • Fibre 4.3g
  • Protein 3.3g
  • Salt 0.9g

Method

  1. Place a saucepan over a medium heat and add the oil. Add the garlic and fry for a couple of minutes, then add the onion and stir well. Reduce the heat to low, place a lid on the saucepan and cook for 4-5 minutes.

  2. When the onion has softened, add the chopped red pepper, dill, lemon juice, sugar, salt and a generous grind of pepper. Stir again and then cover and leave to cook for a further 5 minutes.

  3. Finally, add the Bimi® and stir through 3 tbsp water. Cover and steam for about 4 minutes until the Bimi® is just cooked through but still has some bite.

  4. Taste to adjust the seasoning with salt and black pepper, then transfer to your serving dish, drizzle with some extra virgin olive oil and finish with a sprinkling of pul biber (Turkish red pepper flakes) or other mild chill flake (if using).