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Arakas Latheros (Greek Peas with Tomato and Dill)

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  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course, Side Dish
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegan

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.