This hearty dish, primarily composed of peas (arakas) cooked in a luscious tomato-based sauce, is a celebration of simplicity and freshness.

To start, tender green peas are the star of the show, boasting not only vibrant color but also a delightful sweetness that balances perfectly with the savory elements of the dish.

These peas are often paired with a medley of aromatic vegetables such as onions, garlic, and carrots, which are sautéed until golden and fragrant, infusing the sauce with depth and complexity.

The hallmark of Arakas Laderos lies in its sauce—a harmonious blend of ripe tomatoes, fragrant herbs like oregano and parsley, and a hint of acidity from lemon juice or wine. This sauce envelops the peas, allowing them to simmer gently until they reach a state of tender perfection, absorbing all the rich flavors of the surrounding ingredients.

This dish is not only a feast for the taste buds but also a celebration of the Mediterranean diet, known for its emphasis on fresh produce, olive oil, and herbs.

Arakas Laderos embodies the essence of Greek cuisine—simple yet robust, comforting yet sophisticated.

Served hot, Arakas Laderos is often accompanied by crusty bread to soak up every last bit of the delicious sauce, creating a truly satisfying dining experience.

Whether enjoyed as a side dish or a main course, this Greek gem never fails to leave a lasting impression.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

4 tablespoons olive oil

1 large onion, chopped

1  package frozen peas

1 cup tomatoes, grated

3 large potatos, peeled and cut into wedges

2 carrots, sliced

½ cup chopped fresh dill

salt and ground black pepper to taste

½ cup water, or as needed

Directions

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.

Stir in the peas, tomatoes, potatoes, carrots, and dill. Season with salt and pepper.

Add the water if the tomatoes don’t release enough liquid. Mix well.

Bring everything to a boil, then reduce the heat to low. Cover the pot partially and let it simmer until the potatoes, peas, and carrots are tender, about 30–40 minutes.

Before serving, check that any excess liquid has evaporated, leaving a rich, thick sauce.