Bezelye Yemeği

Ingredients

• 500 ggreen peas
• 2carrots
• 1onion
• 2 tbspbutter
• 1 tbsptomato paste
• to tastefine sea salt and black pepper

Method

1. Begin by peeling and dicing 2 carrots into small, even cubes, ensuring they cook evenly. Finely chop 1 onion, as this will form the base of the dish. Set aside 500 g of green peas, either fresh or frozen, and have them ready to add later. Season the vegetables lightly with fine sea salt and black pepper to taste, allowing the flavors to meld before cooking.
2. In a large, heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Once the butter has melted and begins to foam, add the chopped onion. Stir occasionally, cooking the onion gently until it turns translucent and soft, releasing a sweet aroma, about 5-7 minutes.
3. Add the diced carrots to the pot with the onions. Stir well to coat the carrots in the butter and onion mixture. Continue to cook for another 5 minutes, allowing the carrots to start softening and their flavors to blend with the onions.
4. Stir in 1 tablespoon of tomato paste, mixing thoroughly to ensure it is evenly distributed. Cook for an additional 2 minutes, allowing the tomato paste to caramelize slightly, deepening its flavor and turning a rich, red hue.
5. Add the prepared green peas to the pot, stirring them into the mixture. Pour in enough water to just cover the peas and vegetables, usually about 1 to 1.5 cups, depending on the size of your pot. Increase the heat slightly to bring the mixture to a gentle simmer.
6. Reduce the heat to low and cover the pot with a lid. Allow the dish to cook slowly for about 20-25 minutes, stirring occasionally. The dish is ready when the peas are tender and the carrots are soft but not mushy, and the liquid has reduced to form a light sauce.
7. Taste the Bezelye Yemeği and adjust the seasoning with additional salt and black pepper if needed. Serve warm, ideally with crusty bread or rice, and enjoy as a comforting, shared meal reminiscent of Turkish home cooking.