This classic Greek dish, Arakas Latheros, is a delicious and comforting pea and potato stew that showcases the simplicity and flavors of Greek cuisine. Traditionally served as a main course, this hearty vegetarian dish is packed with nutrients and bursting with Mediterranean flavors.
Other stews you might like to check out! Easy Vegan Mushroom Stew, Lebanese Chickpea Stew, Easy Summer One Pot Chickpea Stew, Vegan Korean Mapo Tofu. Feel free to use variations and make use of what you have.
Ingredients
- Peas: Fresh or frozen green peas, the star of the dish
- Potatoes: Adds heartiness and texture
- Onions: Yellow or red onions for a savory base
- Tomato paste: Provides rich tomato flavor and thickens the sauce
- Dill: Fresh dill is a key ingredient, adding a distinctive aroma
- Extra virgin olive oil: The main source of fat, essential for lathera dishes
- Seasonings: Salt, pepper, and a pinch of sugar to balance flavors
- Bay leaf: Adds depth to the stew
- Oregano: Dried oregano for an authentic Greek touch
Steps
- Heat olive oil in a large saucepan over medium heat. Sauté onions until soft and translucent.
- Add potatoes and cook for a few minutes, stirring occasionally.
- Stir in tomato paste and cook for another minute.
- Add peas, seasonings, bay leaf, and oregano. Pour in enough water to barely cover the vegetables.
- Bring to a boil, then reduce heat and simmer for about 20-30 minutes, or until potatoes are tender and sauce has thickened.
- Remove from heat and stir in fresh dill. Let it rest for a few minutes before serving.
Variations
- Add carrots or green beans for extra vegetables
- Use a tomato sauce base instead of tomato paste for a saucier version
- Include a squeeze of lemon juice at the end for brightness
Substitutions
- Frozen peas can be used instead of fresh
- Substitute dried dill if fresh is unavailable, but use less
- Sweet potatoes can replace regular potatoes for a twist
FAQ
Q: Can Arakas Latheros be served cold?
A: Yes, it's delicious at room temperature and often enjoyed the next day.
Q: Is this dish vegan?
A: Yes, Arakas Latheros is naturally vegan.
Q: Can I make Arakas Latheros in advance?
A: Absolutely! This dish often tastes even better the next day as the flavors meld together. Store it in the refrigerator and reheat gently before serving.
Q: What is the best way to store leftovers?
A: Allow the stew to cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.
Q: Can I use canned peas instead of fresh or frozen?
A: While fresh or frozen peas are preferred for their texture and flavor, you can use canned peas. Just add them towards the end of cooking to prevent them from becoming mushy.
Q: What can I serve with Arakas Latheros?
A: This dish pairs beautifully with crusty bread, rice, or a side salad. It can also be served alongside grilled meats or fish for a more substantial meal.
Q: Is this dish gluten-free?
A: Yes, Arakas Latheros is naturally gluten-free, making it suitable for those with gluten sensitivities.
Q: How can I adjust the spice level?
A: This recipe is mild, but you can add a pinch of red pepper flakes or a chopped chili pepper during cooking if you prefer some heat.
Q: What if I don’t have fresh dill?
A: If fresh dill is not available, you can substitute it with dried dill. Use about one-third of the amount since dried herbs are more concentrated in flavor.
Q: Can I add protein to this dish?
A: Yes! You can incorporate cooked chickpeas or lentils for added protein. If you're not vegetarian, you could also add shredded chicken or pork towards the end of cooking.
Q: How do I know when the potatoes are done?
A: The potatoes are done when they are fork-tender and easily break apart when pierced with a fork.These additional questions and answers should provide helpful insights for anyone looking to make Arakas Latheros!
Top Tip
Use good quality extra virgin olive oil for the best flavor, as it's a crucial component of lathera dishes.
Hint
Serve with crusty bread and feta cheese on the side for an authentic Greek experience
Arakas Latheros (Greek Peas and Potato Stew)
Ingredients
- 75 ml ⅓ cup - Olive oil (good quality extra virgin)
- 1 medium - Onion yellow or white, finely diced
- 2 medium - Carrots roughly chopped
- 2 large cloves - Garlic finely chopped
- 2 tablespoons - Tomato paste
- 200 g 7 oz or 1 cup - Crushed tomatoes (or tomato sauce)
- 450 g 1 lb - Peas (fresh or frozen green peas)
- 2 medium - Potatoes cut into 1-inch cubes
- ½ bunch - Fresh dill chopped
- 4 cups 1 cup - Vegetable stock (enough to cover the vegetables)
- 4 Bay leaves
- 1 teaspoon - Oregano dried
- 1 teaspoon - Black pepper to taste
- Salt - To taste
- A pinch - Chili flakes optional, for a mild kick
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté onions until soft and translucent.
- Add potatoes and cook for a few minutes, stirring occasionally.
- Stir in tomato paste and cook for another minute.
- Add peas, seasonings, bay leaf, and oregano. Pour in enough water to barely cover the vegetables.
- Bring to a boil, then reduce heat and simmer for about 20-30 minutes, or until potatoes are tender and sauce has thickened.
- Remove from heat and stir in fresh dill. Let it rest for a few minutes before
