When I tested this Arakas Latheros recipe, a classic Greek dish of peas stewed in tomato and dill, it turned into an instant favorite. My very Greek aunt raved about them and gave her full stamp of approval – which is basically the highest compliment a recipe can get in my family. It’s the ideal fresh and flavorful summer dinner, perfect alongside crusty bread or feta.
Arakas Latheros
Ingredients
- 3 Tbsp olive oil
- 6 green onions, chopped
- 1 (16 oz) package frozen peas
- 1 cup crushed tomatoes
- 1 medium potato, peeled and cut into wedges
- ½ cup fresh dill, chopped
- Salt & pepper, to taste
- ½ cup water (only if needed)
Directions
- Sauté onions: Heat olive oil in a saucepan over medium heat. Add the chopped green onions and cook until softened, about 5 minutes.
- Add main ingredients: Stir in peas, crushed tomatoes, potato wedges, fresh dill, salt, and pepper. If it seems dry, add about ½ cup of water. allrecipes.com+8allrecipes.com+8olivetomato.com+8
- Simmer: Bring to a gentle boil, then reduce the heat and simmer, partially covered, for approximately 30 minutes. The peas and potatoes should be tender, and most of the liquid should have evaporated before serving
