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.
THE BEST EVER! I have never liked peas before but wanted to give this a try. And now I can say I’m obsessed and will be making this again
Thank you Lindsey! Happy you enjoyed it!
Thank you so much for sharing your recipes and your knowledge with all of us!
When you have a moment, I have a question about the two “grated tomatoes” required for this recipe.
Would I select two larger tomatoes and literally just grate them, like I would a cheese, and add all the pieces and/or tomato juice?
Thanks again! 🙂
The recipe is excellent. I make it several times a month, along with several of the other delicious recipes on the site. I also recommend the fasolakia lathera, spanakorizo, gigantes plaki, and spanakopita. You can’t go wrong with any of them. Follow the directions as written and don’t “improvise.”
I just made this for the 3 of us. Really good! I even used frozen peas as I couldn’t find fresh. Definitely will be making this on a regular basis. Thanks for posting!
Thank you Cathy!!
Just made it – delicious! I even cheated a bit – didn’t have enough peas, so I used frozen green beans, chopped to small pieaces!
These are definitely a family favorite. Thanks for sharing.
Thank you so much for this recipe. It is one of my absolute favorites. Healthy and frugal
Thank you Sana! Mine too, I make it 2 times a week.
Please can you advise – I like the Mediterranean recipes as I think they are healthy. I’ve bought your cookery book.
Recently I have had gastric reflux and esophagitis (hiatus hernia) and trying to help myself.
Do you think I should avoid any particular ingredients in the recipes. Think I am bothered about tomatoes.
Thank you Elaine
I have this simmering on the stove now! How many servings is this recipe? Thanks!
Amazing recipe, like it came straight from Greece! I boiled the potatoes and carrots for about 5min before adding them to the pot. I also added some garlic.
Thank you Stephanie!!
I have a couple of question about the feta & bread to accompany this delicious looking dish. What type of bread would you suggest? Should the feta be a whole piece or just sprinkled on top? Approximately how much feta?
This has become our way of having peas, no more boiled peas. Utterly delicious, so versatile. I love your recipes and living in Athens, with locally sourced vegetables and your recipes, it give us very healthy meals.
Thank you Lynne! Happy you are enjoying the recipes!
How many people does this typically serve, and how big are the servings? I’m just starting out and so glad I found your site! 🙂
I see that you recommend eating this with a good bread to dip in the juices. What kind of bread would you recommend?
Anything thick to soak up the juice!
Thanks Laura!
Hi Kim,
Whole grain and sourdough, and generally a dense type of bread.
Thank you, can’t wait to try it.
I haven’t made this yet but I’m amazed that frozen peas don’t turn to mush being cooked all that time? Thank you!
No, they will not turn into mush, but they should be soft. Remember you are simmering, not boiling. Start checking at 20 minutes (I’ve noted in the directions 30-45 minutes cooking time).
Thank you!
Should mention that I’ve made several of your recipes & love them all! We’re part of a CSA (Community Supported Agriculture) in the states & get 50 lbs. of organic veggies/week (!!) in the summer. I don’t know how I could have survived without your recipes! Briami is one of our favorites. We also love green bean lathera. Thank you for all your efforts!
Wonderful , 50 lbs a week! Thank you, happy you are enjoying the recipes!
Absolutely delicious, I made this for the family and they enjoyed it so much a week later I was asked to make it a second time.. Your recipe is delicious and easy to make. Thank you for the delicious recipe