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!
Servings 6 serves
Calories 356kcal
Ingredients
- 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
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)
Video
Notes
- Make sure to use extra virgin Greek olive oil for maximum flavour.
- Sub with 2 sliced leeks (thinly sliced) or 1 red onion (finely chopped)
- 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.
- 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.
Nutrition
Serving: 1serve | Calories: 356kcal | Carbohydrates: 38g | Protein: 11g | Fat: 19g | Saturated Fat: 3g