Today I am sharing a favorite, traditional Greek recipe. Another lathero. This one is called arakas latheros, translated as peas cooked in olive oil. Not only is it easy to make, but it is also a comfort food: cooked vegetables in a rich olive oil-tomato sauce, accompanied with tangy feta and good bread to dip in the yummy juices.
I feel peas are an underestimated food, usually served on the side plainly boiled with a lump of butter on them. However, in Greek cuisine we cook them in olive oil and tomato, along with dill. We also add carrots and potatoes-(today I added only carrots as I did not have any potatoes). This meal of course, is accompanied by feta and bread. Again this is a vegetable based main meal that is characteristic of the Greek diet, not a side dish. So in essence you fulfill almost all your vegetable needs of the day, in just one meal.
Peas although a starchy vegetable, are a good source of protein. Peas are actually considered a legume. Apart from protein it is a great source of fiber, beta-carotene, vitamin C, folate, but also a good source of iron and calcium. In addition peas have high antioxidant activity due to the presence of beta-carotene, lutein and zeaxanthin.
This dish, as with all lathera is consumed at room temperature and tastes better the next day.
Greek Style Peas-Arakas Latheros
Ingredients
- 1 pound peas (fresh or frozen)
- 1 onion diced
- 2 carrots sliced
- 1 potato cut in bite size pieces
- 2 medium grated tomatoes or 10-12 ounce can of chopped tomatoes
- ⅓ cup olive oil
- 2-3 tablespoons chopped dill
- salt/pepper
Instructions
- Heat olive oil in a medium sized pot.
- Sauté onions until soft. Add carrots and potatoes and sauté 3-4 minutes more.
- Add peas and heat and mix until all peas are covered in the olive oil.
- Add the tomato, dill, pepper and a half teaspoon salt. Add enough hot water so that the peas are covered just a bit (about ¼ cup).
- Mix well and bring to a boil. Then lower heat and simmer for 30 minutes, until peas are soft and water is gone-they should only be left with the olive oil.
- Serve at room temperature with feta and bread. Add salt as needed.
80 Comments
Just finished making it! It’s perfect for those fasting days when oil is permitted!! Very good and easy!!
Is lemon squeezed on at serving okay? I love dill and lemon together.
You left out the cinnamon. It’s not right without the cinnamon.
Can u make this ahead of time
Made this recipe for dinner tonight. Quick and easy and most importantly DELICIOUS!
OMG, I can’t believe I waited so long to try this recipe. I invited my brother for lunch and made this with a greek salad. I can’t wait to make again, we both agreed it was the bomb. I added 4 chicken thighs and served with fresh pita bread from Mediterranean Market.
PS : I love your cookbook, I’m looking everyday to see what I should make next.
Thank you Candy!
Do you simmer covered or uncovered?
I simmer 20 minutes covered and then another 10-15 minutes uncovered (or until the liquid evaporates). Just depends on how much water you add and how big your skillet is.
This is one of my favorites. I’ve adapted it to the Instant Pot and it comes out great.
Can you share the Instant pot version? Thanks!!
Can you share how you have adapted for the Instant Pot? I have been thinking about making it in mine….
I’ve made this twice now! It’s definitely a keeper! Tastes great any time of day…Thank you so much for sharing this!
Made this last night, and have the bowl sitting on the counter today – great snacking! It truly is comfort food.
I can’t even tell you how much I love this recipe. I am not much of a meat eater, so I absolutely love this dish! I make a piece of chicken for my hubby and he enjoys the peas as a side dish. He’s lucky that I share, as I love the peas so much. It brings me back to the times I spent in the garden with my Gramma. Thank you so much for sharing this with us. It’s truly a favorite of mine.
P. S. I also love your Fasolakia recipe from the cookbook. I made it many times last summer with ingredients fresh from my garden.
Just like my mom makes it. Thank you so much for sharing this recipe. I make this for my two year old when I’m low in veggies but always have these ingredients on hand. I/we love it, especially on a cold night.
Thank you! Yes, I do the same, we have at least once a week and the kids love it!
This is just what I needed today. As a native South African and a comvert to Greek Orthodoxy, I still struggle with vegetable based cooking, and your blog is the gift that keeps on giving! Thank you
Thank you for sharing Zee! Happy to help!
I found this page because I was looking for this very recipe that my mother used to make. She used to shell the fresh peas and use the skin in the stew after taking of the hard membrane on the inside of the shells. Delicious ,delicious!
Thank you Maria! Fresh peas are the best!