Greek Peas (Arakas Latheros)

Greek peas or arakas latheros, literally translates to peas in olive oil, and are a delicious Greek staple dish for any time of the year. The key to making this dish pop is aromatic fresh dill. Everyone in your household will want a peas of this easy 1-pot comfort food. 

What are Greek peas or arakas latheros? 

Greek peas are an oil-based stew, made from peas, tomatoes, potatoes, lots of fresh dill, and ample olive oil. 

It’s enjoyed frequently in Greece as a meal on its own, or as a side dish with hunks of feta cheese.

What’s in Greek peas (arakas latheros)? 

Greek peas (Arakas latheros) are an easy and healthy dish to make, using kitchen staples you likely already have in your fridge and freezer. Including: 

• Peas (frozen or fresh) 
• Onions
• Carrots
• Tomatoes (canned diced tomatoes work especially well)
• Potatoes
• Olive oil
• Fresh dill and oregano

Simply saute the onions, then throw in everything else into the pot! And let it stew in its own delicious flavors before enjoying. 

What to eat with Greek peas

Greek peas (Arakas latheros) are traditionally eaten with generous servings of feta cheese, and can be accompanied with your favorite breads or warm pita bread to sop up the delicious sauce!

Some other great Mediterranean side dishes you can complete your meal with: 

• Baba ganoush
• Tirokafteri feta dip
• Paximadia barley rusks with tomatoes, olive oil, and feta

Greek Peas (Arakas Latheros)

Greek peas or Arakas latheros, aka peas in olive oil, are a delicious Greek staple dish for any time of the year.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Main Course, Side Dish

Cuisine Greek, Mediterranean

Servings 10 (1/2 cup servings)

Calories 181 kcal

Ingredients

  

• 1 lb peas frozen or fresh
• 1 yellow onion, diced
• 1 medium tomato, diced
• 1 14-oz can diced tomatoes
• 2 potatoes, peeled and chopped
• 2 carrots, sliced diagonally 1/4" thick
• 1/3 cup olive oil
• 1/3 cup fresh dill or 2-3 tsp dried dill weed, to taste
• 2 tbsp oregano
• 1 tsp pepper
• 1/2 tsp salt
• 1/2 cup water

Instructions

 

• In a large pot, saute onions in 1/3 cup of the olive oil until soft and browned, about 5 minutes. 
• Add half the dill and oregano, then stir to combine. 
• Add your carrots and potatoes, and saute for another 5 minutes. 
• Add your fresh tomato and can of tomatoes, a sprinkle of salt, plus the peas. 
• Add more olive oil as needed to cover your peas. 
• Bring everything to a boil for 2 minutes, then reduce heat to low, and add water to cover your peas. Cook them covered for 45 mins to 1 hour, adding more water as needed. Peas will be done when they’re soft and have absorbed the water. 
• When peas are almost ready, add the rest of the dill and oregano, then sprinkle in salt and pepper to taste. 
• Enjoy! Serve hot immediately, or cold the next day, once all the flavors and oils have been absorbed. 

Notes

• You can easily double this recipe. Simply use 1 onion only, 1 14-oz can of diced tomatoes,  2 fresh tomatoes, and double everything else. 
• Greek peas can be kept covered in your fridge for about 5 days (they’ll go bad after about 1 week). 
• They can also be cooked in larger quantities, then portioned for the freezer to last 3+ months.

Keyword arakas latheros, greek peas

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