Arakas Latheros (Greek Peas with Tomato and Dill)
Ingredients50 m servings 245
- Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
- Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.
- Cook's Note:
- In Greece, this is a classic dish known as Arakas Latheros, which literally translates to "oiled peas". One of the lathera dishes, these "oil foods" feature olive oil as the main source of fat. However, I've made this dish much lighter than the traditional version by using far less olive oil and more tomato to compensate.
Per Serving: 245 calories; 10.8 31 8.5 0 255 Full nutrition
ReviewsRead all reviews 6
I left out the tomatoes (allergic) and used the water. The feta and crusty bread were perfect additions.
I love peas. I now have a new go to pea dish. Easy recipe to follow and it tasted great.
Really good tasting but I added paprika to the onions and then followed the recipe exactly. I followed the suggestion to have bread and cheese with the meal as the peas were the main course. The...
Loved it. Made no changes. Served it with feta and lightly toasted ciabatta
This was very good but missing something. I can't put my finger on it but needed some more spice.