Greek cuisine · Vegetable Dishes

Arakas Latheros

Peas braise with potatoes, spring onions, and tomato in plenty of olive oil, finished with lots of fresh dill.

Ingredients · for 4 servings

• 700 g peas (fresh or frozen)
• 3 potatoes
• 6 spring onions
• 3 ripe tomatoes
• 1 bunch dill
• 8 tbsp olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Cut the spring onions into rings, peel the potatoes and cut into thick wedges, and grate the tomatoes or dice them very finely.
2. Warm the olive oil in a wide pot and sauté the spring onions over medium heat for 4 min. until translucent – they shouldn't take on any color.
3. Add the potatoes, toss briefly, stir in the tomatoes, and let simmer uncovered for 3 min.
4. Add the peas and 200 ml water, season with salt and pepper, and braise covered over gentle heat for 20 min. until the potatoes are tender.
5. Stir in the finely chopped dill and let everything simmer uncovered for another 5 min. until only the oily sauce remains at the bottom of the pot.
6. Serve warm with lemon wedges – at this temperature the olive oil tastes most intense.