Name: Greek Peas With Potatoes and Carrots (Arakas) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 6 tablespoons (90 ml) olive oil, plus additional for garnish; 1 medium yellow onion (8 ounces; 226 g), diced; 2 teaspoons Diamond Crystal kosher salt (use half as much if using table salt), divided; 3 carrots, cut into 1-inch-thick rounds; 1 large clove garlic, minced; 1 tablespoon (16 g) tomato paste; 2 tablespoons (32 g) miso paste; 2 large yellow potatoes (1 pound total), cut into 1 1/2-inch pieces; 1 (14.5-ounce) can diced tomatoes; 1 pound (454 g) fresh or frozen peas; 1/2 cup (10 g) fresh dill fronds, chopped; 1 tablespoon (15 ml) freshly squeezed lemon juice or apple cider vinegar; Freshly ground pepper to taste; Feta cheese for serving; Crusty bread or pita for serving

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I am absolutely in love with this Greek Peas With Potatoes and Carrots (Arakas) Recipe because it captures the heart of comfort food with vibrant Mediterranean flavors. This dish combines tender peas, earthy potatoes, and sweet carrots all simmered in a garlicky tomato broth, brightened with fresh dill and lemon. I find it to be a soulful, wholesome meal that feels like a warm hug on a plate—perfect for a cozy dinner or when I want to impress friends with a simple yet stunningly tasty dish.

Why You'll Love This Greek Peas With Potatoes and Carrots (Arakas) Recipe

When I make this Greek Peas With Potatoes and Carrots (Arakas) Recipe, the flavors never fail to brighten my day. The sweetness of the peas and carrots balances beautifully with the acidity from the tomatoes and lemon juice, while the miso paste adds an unexpected depth and umami richness that makes the dish truly memorable. Every bite is a harmony of textures — soft potatoes, tender peas, and the occasional bite of carrot — which keeps the experience interesting and comforting all at once.

One of the things I appreciate the most about this recipe is how straightforward it is to prepare. With simple ingredients and a method that’s forgiving even for beginner cooks, I’m able to pull this meal together in under an hour and a half without stress. It works beautifully for weeknight dinners or relaxed weekend lunches, and I love serving it alongside crusty bread or fresh pita for a complete, hearty meal that everyone raves about. This recipe stands out because it’s authentically Greek yet approachable, and every time I make it, it feels like sharing a slice of the Mediterranean with friends.

Ingredients You'll Need

A close-up view of a metal pot filled with a thick stew that has three main layers: a bright orange sauce base with a smooth, slightly chunky texture; large yellow potato pieces scattered evenly throughout the sauce; and small bright green peas spread across the top and mixed in. The pot sits on a black cooking surface, which is itself on a white marbled background. The colors are warm and vibrant, showing a fresh and hearty dish, photo taken with an iphone --ar 4:5 --v 7

For this Greek Peas With Potatoes and Carrots (Arakas) Recipe, the ingredients are delightfully simple yet essential for building a dish rich in flavor, color, and texture. Each component plays a crucial role—from the olive oil that provides a silky base to the fresh dill that adds the fresh aromatic touch finishing the dish perfectly.

Quick Tip

All ingredient amounts are listed in the recipe card below

Olive oil (6 tablespoons plus more for garnish): This adds richness and a smooth texture that ties everything together.

Yellow onion (1 medium): Diced onion forms the aromatic base and adds natural sweetness as it softens.
Kosher salt (2 teaspoons, divided): Enhances flavors while balancing the sweetness of the vegetables.
Carrots (3, cut into thick rounds): Adds a sweet crunch and vibrant color.

Garlic (1 large clove, minced): Provides an irresistible savory note that wakes up the dish.
Tomato paste (1 tablespoon): Concentrates tomato flavor and thickens the broth beautifully.
Miso paste (2 tablespoons): Adds umami, giving the dish a deeper, more complex flavor profile.

Yellow potatoes (2 large, cut into chunks): Create a creamy, tender texture that’s incredibly satisfying.
Canned diced tomatoes (14.5 ounces): Brings acidity and brightness that balances the richness.
Fresh or frozen peas (1 pound): The star of the dish; sweet and tender peas make it so special.

Fresh dill fronds (½ cup, chopped): Adds a fresh, herbaceous finish that lifts the whole dish.
Lemon juice or apple cider vinegar (1 tablespoon): Adds just the right amount of tang to brighten the flavors.
Freshly ground pepper (to taste): Adds just a hint of sharpness to finish.

Feta cheese (for serving): Adds saltiness and creaminess—an absolute must!
Crusty bread or pita (for serving): Perfect for soaking up every last drop of the delicious sauce.

Directions

Step 1: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and sprinkle with one teaspoon of kosher salt. Sauté until the onion is soft and translucent, about 5-7 minutes, stirring occasionally to prevent browning.

Step 2: Add the sliced carrots and minced garlic to the pot, cooking for another 3 minutes until the garlic becomes fragrant but not burnt. This helps to develop the sweet base for the stew.

Step 3: Stir in the tomato paste and miso paste. Cook, stirring continuously for 2-3 minutes to caramelize the tomato paste slightly and blend the flavors well into the aromatics.

Step 4: Add the chopped potatoes, canned diced tomatoes (with their juice), and the remaining teaspoon of kosher salt. Pour in about 1 ½ cups of water or enough to just cover the vegetables. Bring to a gentle boil, then reduce the heat to low and cover the pot.

Step 5: Simmer gently for 30 minutes or until the potatoes are tender when pierced with a fork. Be sure to check occasionally and add a splash more water if the stew looks too dry.

Step 6: Stir in the peas. If using frozen peas, no need to thaw; they’ll cook quickly. Simmer for an additional 10 minutes until they are tender but still bright green.

Step 7: Remove the pot from heat and stir in the chopped fresh dill and lemon juice or apple cider vinegar. Season with freshly ground pepper to taste. Let the dish rest, covered, for about 15 minutes before serving to allow the flavors to meld.

Step 8: Serve warm, topped with crumbled feta cheese and a drizzle of extra virgin olive oil. Pair with crusty bread or fresh pita to soak up that luscious sauce.

Servings and Timing

This Greek Peas With Potatoes and Carrots (Arakas) Recipe serves 4 to 6 people generously, making it ideal for family dinners or small gatherings. The preparation takes about 15 minutes, with a cook time of 45 minutes, and a resting period of 15 minutes, adding up to a total of roughly 1 hour and 15 minutes. This timing strikes a lovely balance between hands-on work and allowing the flavors to develop patiently.

How to Serve This Greek Peas With Potatoes and Carrots (Arakas) Recipe

The image shows a close-up of a white plate filled with a thick stew made of green peas, orange carrot slices, and yellow potato chunks in a red sauce. The stew has a slightly chunky texture with the vegetables scattered evenly throughout. A woman's hand holds a golden spoon lifting a spoonful of the stew, showing the vibrant colors and mixed textures of the peas, carrots, and sauce. The plate rests on another white plate, both placed on a light brown and blue striped cloth. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I like to make it the centerpiece of a relaxed Mediterranean-inspired meal. It pairs beautifully with a crisp green salad dressed simply with lemon and olive oil to balance its richness. Fresh pita bread or crunchy slices of a rustic loaf are a must-have to mop up the vibrant tomato broth loaded with tender vegetables and herbs.

I also enjoy garnishing with a little extra dill and a generous crumble of salty feta cheese on top—it adds such a wonderful creaminess and pops of flavor that I look forward to every time. For presentation, I spoon the dish into wide, shallow bowls so everyone can easily reach the potatoes and peas, serving it warm to keep the aromas inviting and the textures supple.

For drinks, I’m all about white wine with this dish. A chilled Assyrtiko or a dry Sauvignon Blanc works beautifully to cut through the richness without overpowering the delicate freshness of the peas and herbs. If I’m serving it at a casual family dinner or even a holiday meal, it feels just as special served with sparkling water infused with lemon or fresh mint for a refreshing non-alcoholic option.

Variations

I love how versatile this Greek Peas With Potatoes and Carrots (Arakas) Recipe is, making it easy to adapt depending on what you have on hand or your dietary needs. For example, if you want to make it vegan, skip the feta cheese or substitute it with a crumbled plant-based alternative or homemade almond ricotta for the same creamy contrast.

If you’re looking for more depth, try adding fresh herbs like oregano or parsley in addition to dill, or experiment with swapping out the carrots for parsnips or turnips to create a different take on the root vegetable flavor profile. I’ve even occasionally stirred in a handful of cooked greens, like spinach or Swiss chard, just before adding the peas to boost the nutritional value and add color variety.

For a quicker version, you can use a pressure cooker to cut down the simmering time dramatically—just toss everything in except the peas and dill, cook on high pressure for about 8 minutes, then release and add peas and fresh herbs last. It’s a fantastic shortcut when time is tight but you still want the authentic flavors to shine.

Storage and Reheating

Storing Leftovers

I always store leftovers in airtight containers to keep the Greek Peas With Potatoes and Carrots (Arakas) fresh for up to 4 days in the refrigerator. Glass containers with tight-fitting lids work great because they don’t absorb odors and are easy to reheat in. The flavors actually deepen and meld further after a day or two, so leftovers taste amazing.

Freezing

This dish freezes wonderfully if you want to make a bigger batch ahead of time. Let the Arakas cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. When freezing, I usually leave out the fresh dill and feta cheese, adding those only when reheating to maintain their bright and fresh qualities.

Reheating

The best way to reheat this stew is gently on the stovetop over low heat, stirring occasionally and adding a splash of water or broth if it has thickened too much. Avoid microwave reheating if possible, as uneven heat can affect the texture of the potatoes and peas. Once warmed through, stir in fresh dill and a squeeze of lemon again to revive the brightness before serving.

FAQs

Can I use frozen peas instead of fresh for this Greek Peas With Potatoes and Carrots (Arakas) Recipe?

Absolutely! Frozen peas work just fine and are actually quite convenient. They retain their sweetness and texture when cooked briefly toward the end of the simmering process. No need to thaw them first—just toss them in and cook for about 10 minutes until tender.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you serve it with gluten-free bread or skip the bread altogether. All the ingredients used—vegetables, olive oil, herbs—are free from gluten, making it a great option for those with gluten sensitivities.

Can I prepare this dish in advance?

Definitely. It actually benefits from a resting period after cooking, as the flavors get more harmonious. You can make it a day ahead and gently reheat it before serving. Just remember to add fresh herbs and lemon juice after reheating to keep the flavors bright.

What can I use instead of miso paste if I don’t have any?

If you don’t have miso paste, you can substitute it with a splash of soy sauce or tamari to impart umami flavor. Keep in mind these are more liquid than miso, so adjust the amount of water you add accordingly. You could also try a small amount of finely chopped anchovies or just omit it—the dish will still be delicious, just less deeply savory.

Can I add meat or other proteins to this recipe?

While this dish is traditionally vegetarian, I’ve experimented by adding cooked chicken or lamb chunks for a heartier meal. If you do, add the meat early in the cooking process to allow it to infuse the broth with flavor. Otherwise, it shines beautifully on its own as a fresh vegetable-forward main.

Conclusion

Trying this Greek Peas With Potatoes and Carrots (Arakas) Recipe has brought so much joy into my kitchen, and I’m confident it will do the same for you. It’s a celebration of simple ingredients transformed into a dish full of warmth, freshness, and satisfying comfort. I can’t wait for you to make it, share it with your loved ones, and enjoy all the wonderful flavors of Greek home cooking in your own home.

Greek Peas With Potatoes and Carrots (Arakas) Recipe

Why You'll Love This Greek Peas With Potatoes and Carrots (Arakas) Recipe