Greek peas with tomato and dill

    45 min

    Peas are normally considered a side dish, but in Greece it is common to eat a plate full of vegetables as a main. This traditional way of cooking peas, called Arakas Latheros, is so satisfying yet healthy - not to mention easy - it will most certainly become a favourite. Serve with crusty bread and feta for the ultimate meat-free meal!


    Greater London, England, UK
    23 people made this

    Serves: 2 

    • 4 to 6 tablespoons olive oil
    • 5 spring onions, chopped
    • 1 (500g) bag frozen garden peas
    • 200g passata
    • 1 large potato, peeled and cut into wedges
    • 1 small bunch fresh dill, chopped
    • 100ml water
    • salt and freshly ground black pepper to taste

    Prep:5min  ›  Cook:40min  ›  Ready in:45min 

    1. In a large saucepan, sauté the onions in olive oil over medium heat. Do not brown.
    2. Once onions are soft, add peas and stir to coat with oil. Increase heat to high and cook for five minutes. Add tomatoes, potato, dill, water, salt and pepper. Stir thoroughly to combine. Bring to the boil, then lower heat. Cook partially covered for approximately 30 minutes, until peas and potato are soft. Ensure that any remaining water has evaporated before serving (remove lid during last 5 minutes of simmering if necessary).
    3. Serve a large plate of peas with crusty bread, and slices of feta if desired.


    In Greece this is a classic dish known as Arakas Latheros, which literally translates to "oiled peas". One of the lathera dishes, these "oil foods" feature olive oil as the main source of fat. However, I've made this dish much lighter than the traditional version by using far less olive oil and more tomato to compensate.

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    Reviews in English (2)


    Used different ingredients. Added 5 cloves of garlic  -  05 Aug 2008


    It was fine, maybe carrots and yeah garlic would have made it better.  -  19 Oct 2009