Greek Peas Stew with Potatoes (Arakas Latheros)

Arakas Latheros, a traditional Greek dish, epitomizes simplicity and rich flavors with its combination of tender peas, potatoes, and aromatic herbs. Rooted in Greece's culinary heritage, this stew captures the essence of Mediterranean comfort food.

History of Greek Peas Stew with Potatoes (Arakas Latheros):

Arakas Latheros has its origins deeply embedded in Greek home cooking. It represents a dish often prepared in rural kitchens, where fresh peas and potatoes were abundant ingredients cultivated in Greek gardens.

Ingredients for Greek Peas Stew with Potatoes (Arakas Latheros):

Fresh or frozen peas
Potatoes
Onion
Herbs like dill, parsley, and mint

How to Make Greek Peas Stew with Potatoes (Arakas Latheros):

Start by sautéing onions in olive oil until translucent, then add diced potatoes and cook until they start to soften.
Incorporate the peas, stirring them gently with the potatoes and onions.
Add water or vegetable broth to cover the ingredients, along with chopped herbs for flavor.
Simmer the stew until the peas and potatoes are tender and the flavors meld.
Serve the Arakas Latheros warm, garnished with additional herbs if desired.

Different Ways to Make Greek Peas Stew with Potatoes (Arakas Latheros):

Variations in Arakas Latheros recipes include incorporating additional vegetables like carrots or tomatoes for added depth. Some prefer to add a hint of tanginess with lemon juice, while others might use a tomato-based sauce for a different flavor profile. The choice of herbs and spices can also vary to suit individual tastes.



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The best way to prepare Arakas Latheros often reflects regional influences and personal preferences. Whether following a traditional recipe or adding a personal twist, this Greek dish embodies the heartwarming flavors of the Mediterranean, offering a taste of Greek culinary heritage with every spoonful.

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Greek Peas Stew with Potatoes (Arakas Latheros)


Arakas Latheros, a delightful Greek stew, combines peas and potatoes into a simple, flavorful dish. Perfect for summer, it shines with fresh peas or easily adapts with frozen ones for convenience without compromising taste.

Prep: 10 mins

Cook: 40 mins

Serves: 4

Ingredients

75 ml (⅓ cup) olive oil
1 medium onion, finely diced
1 medium carrot, diced
2 large garlic cloves, finely chopped
2 tablespoons tomato paste
200 g (7 oz) crushed tomatoes
½ bunch fresh dill, chopped
2 medium potatoes, cut into 1-inch cubes
450 g (1 lb) peas, fresh or frozen
200 ml (1 cup) water
Salt and freshly ground black pepper, to taste

Instructions

Heat the olive oil in a large pot, then saute the onion and carrot for 5-6 minutes over medium heat until they soften.
Add the garlic and continue to cook for another minute until fragrant.
Stir in the tomato paste, crushed tomatoes, and fresh dill.
Add the potatoes, peas, and water, give it a good stir and bring to a boil.
3. Lower the heat and simmer for 20 minutes or until the potatoes are fork-tender.
Season to taste and serve with crusty bread.

Nutrition

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 194mgCarbohydrates: 47gFiber: 11gSugar: 13gProtein: 11g




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