Arakas (Greek Style Peas)

Arakas — Greek-style peas — is a perfect example of ladera cooking: vegetables braised slowly in olive oil and tomato until tender and flavorful. It's a dish that transforms humble frozen peas into something special.

This can be a side dish or, as Greeks often eat it, a main course with crusty bread and feta cheese.

The Method

1. Heat the olive oil in a pot over medium heat.

2. If using green onions: Sauté and salt for 1-2 minutes until slightly softened. If using regular onion: Sauté and salt for 5-7 minutes until translucent.

3. Add the frozen peas and salt. Sauté for 4-5 minutes.

4. If using carrots and potatoes, add them now and sauté for 2-3 more minutes.

5. Add the tomato paste and sauté for about a minute.

6. Add 1 cup of water to the pot.

7. Cover and simmer for about 30 minutes.

8. Uncover, add the fresh dill, and let boil until most of the liquid has reduced and you're left with just a thick sauce coating the vegetables.

9. Taste for salt and adjust. The peas should be very tender.

The Ladera Approach

This dish is an example of ladera (λαδερά) — Greek vegetable dishes cooked in olive oil. Every household should have the 3L kitchen can on the counter — not only is it the most economical, but more importantly, it encourages using it generously, which is essential to the Greek Mediterranean diet. In fact, olive oil is THE foundation of these dishes, hence the name — ladera that comes from the Greek word for oil "ladi", because for Greeks there is no other oil other than real single source extra virgin olive oil! These dishes are:

• Cooked slowly in generous olive oil
• Often braised with tomato
• Served at room temperature
• Eaten as main dishes, not just sides

The oil isn't just for cooking — it's a main component of the dish's flavor and richness.

Serving

Greeks traditionally serve ladera dishes at room temperature or slightly warm, not hot. This is when the flavors are at their best.

Serve with:

• Crusty bread (essential for soaking up the sauce)
• Feta cheese
• Olives
• A drizzle of fresh olive oil

Variations

With artichokes: Add frozen artichoke hearts along with the peas.

With potatoes: The potato cubes absorb the tomato sauce beautifully and make this more filling.

Without tomato: Some versions skip the tomato paste entirely, braising just in olive oil and lemon.

Make-Ahead

Like most ladera dishes, this is actually better made ahead. The flavors deepen as it sits. Refrigerate and bring to room temperature before serving.

A Note on Frozen Peas

Don't apologize for using frozen peas. They're picked and frozen at peak freshness, often better than "fresh" peas that have been sitting for days. Greeks use frozen peas for this dish all the time.