Arakas Latheros, also known as Greek Peas with Tomato and Dill, is a classic Mediterranean vegetable dish made with sweet green peas gently simmered in a rich tomato sauce with onion, carrots, fresh dill, and extra-virgin olive oil. Simple, colorful, and comforting, it is a wonderful example of traditional Greek home cooking.
Arakas Latheros:
The Greek word lathera refers to vegetable dishes cooked generously with olive oil. In Arakas Latheros, the natural sweetness of peas combines beautifully with ripe tomatoes, aromatic onions, earthy carrots, and fragrant dill. Slow simmering allows the vegetables to absorb the tomato sauce and develop a wonderfully rich flavor.This versatile dish can be served as a vegetarian main course with crusty bread and feta or enjoyed as a side dish alongside grilled meats and fish. It is especially delicious warm or at room temperature, making it ideal for family meals and Mediterranean-style gatherings.
History:
Arakas Latheros belongs to the traditional Greek ladera family of vegetable dishes, which are characterized by vegetables slowly cooked with generous amounts of olive oil. These dishes have long been an important part of Greek home cooking.Peas have been cultivated and eaten around the Mediterranean for centuries, while tomatoes became firmly established in Greek cuisine after their introduction to Europe from the Americas. Over time, Greek cooks combined tomatoes with seasonal vegetables, herbs, and olive oil to create flavorful everyday dishes.Different families prepare Arakas Latheros in their own way. Some versions include potatoes, while others use carrots, fresh mint, or additional herbs. The defining combination remains tender peas, tomato, olive oil, and fragrant dill.
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Arakas Latheros
Ingredients
- 2 pounds (900 g) frozen green peas
- 1 large yellow onion, finely chopped
- 2 medium carrots, sliced into rounds
- 2 cups crushed tomatoes
- ½ cup extra-virgin olive oil
- ½ cup fresh dill, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- ¾ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sugar, optional
- 2 tablespoons fresh lemon juice
- 1 tablespoon tomato paste, optional
Instructions
- Finely chop the onion and garlic. Slice the carrots into thin rounds.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat.
- Cook for approximately 3–4 minutes, stirring occasionally, allowing the vegetables to absorb some of the olive oil.
- Add the crushed tomatoes, tomato paste if using, oregano, salt, black pepper, and optional sugar.
- Stir well and bring the mixture to a gentle simmer.
- Stir gently until everything is well combined.
- Simmer for approximately 25–30 minutes, stirring occasionally, until the peas and vegetables are tender and the tomato sauce has thickened.
- Remove the pot from the heat.
- Taste and adjust salt, pepper, and lemon juice as needed.
- Serve with crumbled feta, lemon wedges, and plenty of crusty bread.
Notes
- Frozen peas work beautifully: They are convenient and often have excellent sweetness.
- Fresh dill is important: Dill gives the dish its characteristic Greek flavor.
- Olive oil: Traditional lathera dishes use olive oil generously.
- Tomato quality matters: Good-quality crushed tomatoes produce a richer sauce.
- Potatoes are optional: They make the dish heartier but are not essential.
- Don't overcook the peas: Simmer until tender but still pleasantly sweet.
- Add lemon at the end: This keeps the citrus flavor fresh and bright.
- Rest before serving: A short resting period allows the sauce to thicken and flavors to blend.
Tips for Arakas Latheros:
- Use sweet peas for the best natural flavor.
- Cook the onions slowly to develop their sweetness.
- Use generous olive oil for an authentic lathera-style result.
- Don’t add too much water because the finished dish should have a thick, flavorful sauce.
- Simmer gently rather than boiling vigorously.
- Add fresh dill in stages to build a deeper herbal flavor.
- Taste before serving and balance the tomato sauce with lemon.
- Serve with crusty bread to soak up every drop of the tomato and olive oil sauce.
FAQs for Arakas Latheros:
Q: What does Arakas Latheros mean?
Arakas means peas in Greek, while latheros refers to the style of cooking vegetables in olive oil. Together, Arakas Latheros describes Greek peas cooked in an olive-oil-rich vegetable sauce.
Q: Can I use frozen peas?
Yes. Frozen peas are an excellent choice and can generally be added directly to the pot without thawing.
Q: Can I use fresh peas?
Absolutely. Fresh peas can be used when they are in season. Cooking time may vary depending on their size and tenderness.
Q: Is Arakas Latheros vegetarian?
Yes. This recipe is vegetarian when prepared with vegetable broth or water.
Q: Is it vegan?
Yes, the main dish is naturally vegan. Simply serve it without feta cheese.
Q: Can I add potatoes?
Yes. Potatoes are a popular addition and make the dish more filling.
Q: Can I make Arakas Latheros ahead of time?
Yes. This dish is excellent for make-ahead meals. The flavors often become even better after resting.
Q: How should I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator and enjoy within approximately 3–4 days. Reheat gently on the stovetop or in the microwave.
Conclusion:
Arakas Latheros is a beautiful example of the Greek tradition of turning humble vegetables into deeply satisfying food. Sweet peas, tender carrots, aromatic onion, tomatoes, fragrant dill, and generous olive oil come together in a comforting dish that is both simple and full of character.Serve it with creamy feta and warm crusty bread for a traditional Mediterranean-style meal, or enjoy it alongside grilled chicken, fish, or roasted potatoes. Whether served warm or at room temperature, this classic Greek pea dish brings bright color and authentic Mediterranean flavor to the table.