Heat a thick-bottomed pot over medium heat. Fry the potato in the olive oil until starting to colour. Turn every once in a while, but not too often, otherwise it'll never colour. The potatoes don't need to be cooked through – they'll finish cooking in the sauce later. Once coloured, place the potatoes on baking parchment and set aside.

Fry the onion and carrot in the remaining oil until starting to colour, 10-12 minutes. Stir regularly to ensure it doesn't burn, but it's perfectly fine (even preferable) for the onion to get golden here and there.

Add the garlic and fry for another couple of minutes, then add the tomato, water and pul biber. Season generously with salt and pepper. Mix well, then add the peas and potato. Bring to the boil, then turn the heat to low, put a lid on and leave to simmer until the vegetables are completely tender and the sauce has thickened, 30-40 minutes. If the sauce still looks a little runny after 40 minutes, leave to simmer for a few minutes with the lid off.

Take off the heat and leave for a few minutes so the stew is warm, but not piping hot. Garnish with a little fresh dill before serving.