Greek cuisine is a celebration of fresh, simple wholesome ingredients, and bold, Mediterranean flavors. Among the many dishes that capture the essence of Greece is Arakas Latheros, a comforting and flavorful stew of peas and potatoes simmered in a tomato-based sauce and seasoned with lots of fresh dill.
This pea and potato stew is super simple but very satisfying. The combination of peas, potatoes, fresh herbs, and the Mediterranean herbs creates a meal that is not only filling but also wonderfully vibrant in flavor. Plus, it’s incredibly easy to make, using simple ingredients you probably already have at home.
Local, seasonal food has long been a staple of Greek cooking, and Arakas Latheros is no exception.
This recipe calls for fresh garden peas, which are in season during the spring and summer. But frozen peas also work well, so this is a year-round recipe that’s sure to please.
The term “Lathera” describes a cooking method in which vegetables are cooked slowly in olive oil, frequently with tomatoes, and served as the main dish as opposed to a side dish.
This dish’s thick, velvety texture is largely due to the use of olive oil. This dish is typically eaten during Lent or other times of fasting, therefore it’s naturally vegan!
The simplicity of Arakas Latheros lets the natural sweetness of the peas and the creamy smoothness of the potatoes take center stage, together with the fresh dill, which is a key ingredient and gives a lot of the flavour.
This meal is typically made with a tomato base, but there is a lemon variation as well, which highlights the versatility of this traditional recipe by providing a zestier, brighter option.
Arakas Latheros Ingredients
- Peas: The star of the dish, peas add a natural sweetness and vibrant green color. They can be used fresh, or frozen, making it versatile to make year round. Peas are high in fiber and plant-based protein, making them a great option for vegans.
- Potatoes: The starchy element that adds substance, potatoes soak up the flavors of the sauce and create a hearty texture.
- Onions and Garlic: These aromatics form the base of the dish, giving it depth and complexity.
- Tomato Sauce and Paste: The rich tomato base provides a perfect balance of acidity and sweetness, complementing the peas and potatoes.
- Herbs and Spices: Fresh dill, dried mint, oregano, and bay leaves infuse the dish with layers of flavor. Dill adds freshness, while mint introduces a subtle earthiness. Oregano and bay leaves provide warmth and aroma.
- Olive Oil: Good quality extra virgin olive oil is essential in this dish, giving it a silky texture and enhancing the flavors of the vegetables.
- Chili Flakes and Black Pepper: These add just a touch of heat, which can be adjusted to taste. You can leave out the chili flakes for a milder version, or add more if you prefer a spicy kick.
Making Arakas Latheros: Step-by-Step With Photos
- Start by peeling and chopping the potatoes into evenly-sized cubes. Roughly chop the carrots and onions (white, shallots, and spring onions), ensuring the vegetables are similar in size so they cook evenly.
- The prep work is minimal, making this dish an easy option for a weeknight meal.
- Heat the olive oil in a large pan over medium heat. Add the bay leaves, onions (white, shallots, and spring onions), carrots, and garlic to the pan, along with a pinch of salt.
- Sauté everything for about 10 minutes, stirring occasionally, until the vegetables soften and begin to release their fragrances. This step helps build the base flavor of the dish.
- Next, stir in the tomato paste, tomato sauce, and potatoes. Season with oregano, black pepper, and a pinch of chili flakes for heat.
- Pour in enough vegetable stock to just cover the potatoes, then bring everything to a simmer.
- Cover the pan and cook for 20-30 minutes, or until the potatoes are nearly tender. The time will vary depending on the size of the potatoes.
- When the potatoes are almost fully cooked, add the peas, fresh dill, and dried mint to the pan. Continue cooking until the peas are heated through, and the sauce has reduced to your liking. The dish should not be watery, but it should also not be dry. You want a creamy tomatoey base.
- Arakas Latheros can be enjoyed in many ways. Serve it on its own, paired with crusty bread to soak up the sauce, or topped with vegan feta. The dish is even better the next day, as the flavors continue to develop and intensify.
A Twist: The Lemon Version
While the tomato-based version is the most common, there’s also a lemony variation of Arakas Latheros that’s equally delicious. Instead of tomato sauce, use the juice of 1 lemon along with vegetable stock to create a tangy, fresh sauce. This version pairs beautifully with fresh dill and mint, creating a bright, zesty flavor profile that’s perfect for warmer months.
Why You’ll Love Arakas Latheros
It’s simple but bursting with flavor, and hearty but healthful. It uses pantry ingredients that you probably already have on hand and is inexpensive to make.
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Arakas Latheros – Naturally Vegan
Ingredients
- 1 white onion diced
- 2 shallots finely chopped
- 1 spring onion chopped
- 2 carrots roughly chopped
- 2 garlic cloves roughly crushed
- 1 cup tomato sauce/passata
- 2 tbsp tomato paste
- 5 tbsp olive oil
- 3 cups frozen peas
- 3-4 medium potatoes peeled and cubed
- 3 tbsp fresh dill chopped
- A few dried mint leaves
- Vegetable stock enough to cover the vegetables
- 2 bay leaves
- 1 pinch of chili flakes
- 1 tsp oregano
- 1 tsp black pepper
- Salt to taste
Instructions
- Prepare the ingredients: Peel the potatoes and cut them into evenly-sized cubes. Roughly chop the carrots and finely chop the onions, shallots and spring onions. Roughly crush the garlic cloves.
- Heat the olive oil in a large pan over medium heat. Add the bay leaves, all the onions (white, shallots, spring), carrots, garlic, and a pinch of salt. Sauté for about 10 minutes until the vegetables soften and become fragrant.
- Stir in the tomato paste, tomato sauce, potatoes, oregano, black pepper, and chili flakes. Pour in enough vegetable stock to just cover the potatoes. Bring the mixture to a simmer, cover, and cook for 20-30 minutes, depending on the size of the potato cubes.
- Finish cooking: When the potatoes are nearly tender, add the peas, fresh dill, and dried mint. Continue cooking until the potatoes are fully soft, and the sauce has reduced to your liking, 5-10 minutes
- Serve: Enjoy the dish on its own, with crusty bread, or topped with vegan feta cheese
