Greek Green Peas & Potato Stew: Arakas Laderos

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

green peas

💰Cheaper: frozen peas

Frozen peas are often more affordable and just as nutritious.

potatoes

💰Cheaper: sweet potatoes

Sweet potatoes provide a different flavor and are often cheaper.

dill

💰Cheaper: thyme

Thyme is a more common herb that can be used in place of dill.

Chop an onion finely and add it to a pot with olive oil (up to 1/2 cup).

Cook the onion until soft and golden.

Peel and dice 2 potatoes into medium-sized pieces.

Dice baby carrots to match the size of the peas.

Grate fresh tomatoes over a box grater and set aside.

Once the onion is ready, add 3 cloves of grated garlic and warm it through for a few seconds.

Add the diced carrots and potatoes to the pot, season with salt and black pepper.

Add the grated tomatoes to the pot and mix well, cooking for a few seconds.

Add 2 lbs of frozen peas (not thawed) to the pot, season with salt and black pepper.

Rinse the tomato bowl with 1-2 cups of water and add it to the pot.

Bring the mixture to a boil, then reduce the heat to medium and cover the pot.

Let it cook for 25-30 minutes until the sauce thickens and the potatoes are fork tender.

Chop 1-2 tablespoons of fresh dill and add it to the pot along with 1 teaspoon of dried mint.

Taste the sauce and adjust seasoning if necessary, adding more water if it looks dry.

Let the dish sit for a few minutes before serving to allow the sauce to thicken.

Serve topped with feta and olives, with toasted bread on the side if desired.

For a lemony version, omit tomatoes and add 1/4 cup lemon juice and scallions instead.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary