Arakas Latheros (Greek Peas With Potatoes)

If you're after a delicious alternative to regular peas - try arakas latheros - a delightful Greek pea and potato stew made with olive oil, dill and lemon. This traditional Greek dish can be on the table and ready in 30 minutes!

What is arakas?

Arakas is the Greek word for peas. This dish belongs to a group of dishes in Greek cuisine known as "ladera" (pronounced la-the-ra). (It's made very similar to my spanakorizo recipe). It's commonly known as "arakas latheros". While it is usually served as a main course in Greece, it can be used as a delicious accompaniment for grilled meat, poultry, or seafood.

Why this recipe works

• It's quick!  Arakas is an easy recipe and ready in 30 minutes.
• It's tasty.  The combination of dill, lemon and olive oil is magical when they come together. This dish is a flavour powerhouse.
• It's flexible.  Serve it as a hearty Greek vegan main course or as a side dish to keftedes, Greek slow roasted lamb or some soutzoukakia.

👨‍🍳 Chef's Tip: best served as a main dish with plenty of crusty bread and feta cheese.

Ingredients

• Olive oil  (not pictured) - use the best Greek extra virgin olive oil when making arakas.
• Peas - use either fresh or frozen green peas. I prefer frozen peas for convenience - plus, I always have a bag in my freezer.
• Green Onions - aka spring onions or scallions. Sub with leeks or red onions and combine both for extra flavour.  
• Fresh Dill - the dill provides the signature flavour in this dish.
• Parsley - I've added a little parsley for some added earthiness. Omit it if you don't like it.
• Stock/Broth - I'm amping up the flavour using vegetable stock. You can sub with water but add an extra teaspoon of salt. Chicken stock can also work if you don't need to follow a vegan diet.
• Potatoes - I've added a few potatoes to make the dish more filling.
• Lemon - using the juice of one lemon is perfect for arakas. If you prefer it extra tangy, use another lemon.
• Seasonings (not pictured) - salt and black pepper.

Variations

There is another version of stewed Greek peas made with tomatoes. Use two grated tomatoes (or blend them in a food processor) along with a. tablespoon of tomato paste and two carrots cut into discs. Follow the recipe (as shown here) and omit the lemon at the end.

How to make this recipe

Heat the olive oil on medium heat in a large pot or skillet and cook the sliced green onions for 2 mins until softened.

Add the potatoes, stir and cook again for two minutes.

Add the peas and stock or broth and mix well.

Cover and cook for twenty minutes on medium-low heat.

Add the herbs and lemon juice, stir, and cook for two more minutes.

Serve up the arakas with plenty of bread and feta cheese.

Storing & reheating

• Store the arakas covered in the fridge for a few days.
• Reheat in the microwave for 2-3 minutes. Alternatively, place the peas in a pot and reheat them on the stovetop.

Expert tips

• If using fresh peas - place them in a colander with a bit of salt and rinse well before using. 
• Make sure to use extra virgin Greek olive oil for maximum flavour. 
• Fresh herbs are best. However, lower the amount to one or two teaspoons if using dried dill. 
• Serve the Greek peas at room temperature. Even better, serve the dish the next day when the flavours have developed.

Video

Related recipes

📖 Recipe

Arakas Latheros (Greek Peas With Potatoes)

5 from 6 votes

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 6 serves

Cuisine: Greek

Author: Peter G

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If you're after a delicious alternative to regular peas - try arakas latheros - a delightful Greek pea and potato stew made with olive oil, dill and lemon. This traditional Greek dish can be on the table and ready in 30 minutes!

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Conversions

Ingredients

 

1x2x3x

• ▢ ½ cup olive oil, extra virgin (see note 1)
• ▢ 5 green onions, thinly sliced (see note 2)
• ▢ 2 potatoes, washed, peeled and cut into even sized pieces
• ▢ 1 kg peas, frozen (sub with fresh peas) (see note 3)
• ▢ 2 cups vegetable stock
• ▢ 2 tablespoon fresh dill, finely chopped (see note 4)
• ▢ 1 tablespoon flat leaf parsley, finely chopped
• ▢ 1 lemon , juiced
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon black pepper

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Instructions 

• Heat the olive oil on medium heat in a large pot or skillet and cook the sliced green onions for 2 mins until softened.
• Add the potatoes, stir and cook again for two minutes.
• Add the peas and stock or broth and mix well.
• Cover and cook for twenty minutes on medium-low heat.
• Add the herbs lemon juice salt and pepper, stir, and cook for two more minutes.
• Serve up the arakas with plenty of bread and feta cheese. (see note 5)

Peter's Tips →

1. Make sure to use extra virgin Greek olive oil for maximum flavour. 
2. Sub with 2 sliced leeks (thinly sliced) or 1 red onion (finely chopped)
3. If using fresh peas - place them in a colander with a bit of salt, let them sit for half an hour and rinse well before using. 
4. Fresh herbs are best. However, lower the amount to one or two teaspoons if using dried dill. 
5. Serve the Greek peas at room temperature. Even better, serve the dish the next day when the flavours have developed.

Nutrition

Serving: 1 serve | Calories: 356 kcal | Carbohydrates: 38 g | Protein: 11 g | Fat: 19 g | Saturated Fat: 3 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Souvlaki For the Soul

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This post first appeared in July 2011 but was updated with new information and pictures in October 2022.