Extra-virgin olive oil
1 onion, finely chopped
1 pound (500 grams) shelled peas
¾ cup chopped dill (about ½ bunch)
Salt and Pepper
Tomato Sauce (optional)
¾ cup (200 grams) canned diced tomatoes
1 teaspoon sugar
2 medium carrots, cut into thin rounds
Adapted from Cooking with Loula
In a medium pot, heat 2 tablespoons olive oil. Add the onion and a splash of water, and cook until the onion is translucent. If you’d like a red sauce, add the tomatoes, sugar, and carrots. Add the peas and give them a toss in the oil. Add half the dill, a pinch of salt and pepper, and then enough water to just cover the peas.
Bring to a boil and then turn the heat down to a gentle simmer. Cook, covered, for about 40 minutes, checking the pan every once in a while in case it needs more water. The peas are ready once they’re soft but firm. Once off the heat, add the rest of the dill.
Serve hot or cold with a drizzle of olive oil to taste. Serves 2-4.