Description
Discover the comforting flavors of Arakas Latheros (Greek Peas with Tomato and Dill), a traditional Greek dish that features tender peas simmered in a rich, savory tomato and dill sauce. Perfect for Lent or as a wholesome vegetarian meal, this dish is both simple and nutritious
Ingredients
- 1 pound (450g) green peas (fresh or frozen)
- 1 large onion, diced
- 2 tablespoons olive oil
- 2 medium tomatoes, grated or 1 cup (240ml) crushed tomatoes
- 1 large potato, peeled and cut into wedges (optional)
- 1/2 cup (120ml) water
- 1/4 cup (60ml) fresh dill, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté the Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add Tomatoes: Stir in grated or crushed tomatoes and cook for an additional 5 minutes to combine the flavors.
- Add Peas and Potato: Add green peas and potato wedges (if using) into the pot and stir to combine.
- Add Water and Season: Pour in the water, add chopped dill, and season with salt and pepper. Stir everything together.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until peas and potatoes are tender, and the sauce has thickened.
- Serve: Adjust seasoning if necessary and serve warm with crusty bread and feta cheese.
Notes
- For a sweeter flavor, add sliced carrots.
- You can use fresh tomatoes if they are in season for a more vibrant taste.
- For extra flavor, sauté garlic with the onions.
- This dish can be spiced up with a pinch of red pepper flakes for a bit of heat.
