Αρακάς Λαδερός με Πατάτες (Arakas Latheros)
Greece's beloved sweet spring lathero stew: tender sweet green peas and potatoes braised in copious Greek olive oil with sweet onions, tomatoes, and fresh dill.
Ingredients
- • 500g sweet green peas (fresh or frozen)
- • 2 medium potatoes, peeled and cut into chunks, 2 carrots sliced
- • 1 large onion finely chopped, 2 spring onions sliced
- • 100ml Greek extra virgin olive oil (ladero standard)
- • 300g grated ripe tomatoes or passata, 1 bunch fresh dill chopped
- • Sea salt, 1/2 tsp sugar, and freshly ground black pepper, Greek feta for serving
Preparation Steps
Heat olive oil in a wide heavy pot over medium heat. Sauté chopped onion and spring onions for 6-8 minutes until sweet and soft.
Add potato chunks and sliced carrots, tossing in the oil for 3 minutes. Stir in grated tomatoes, sugar, salt, and pepper, bringing to a simmer.
Add the green peas and 200ml warm water. Cover and simmer on low heat for 30 minutes until potatoes and peas are meltingly tender and the sauce reduces into pure seasoned olive oil (me to ladi tou).
Stir in chopped fresh dill during the final 3 minutes. Let rest 10 minutes off heat and serve warm or at room temperature with plenty of bread and a block of feta.