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Greek Peas With Potatoes and Carrots (Arakas) Recipe

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Greek Peas With Potatoes and Carrots (Arakas) is a hearty and comforting traditional Greek dish featuring tender fresh peas slow-cooked with potatoes, carrots, tomato paste, and miso paste for a rich umami flavor. Finished with fresh dill, lemon juice, and a drizzle of olive oil, this dish makes a perfect light vegetarian meal served alongside crusty bread or pita and topped with creamy feta cheese.

  • Author: Zara
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 75 mins
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

Ingredients

Main 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

Instructions

  1. Heat the Oil and Sauté Aromatics: In a large pot, heat 6 tablespoons of olive oil over medium heat. Add the diced yellow onion and cook until it softens and becomes translucent, about 5-7 minutes.
  2. Add Carrots, Garlic, Tomato Paste, and Miso: Stir in the carrot rounds, minced garlic, tomato paste, and miso paste. Cook for an additional 3-4 minutes, stirring frequently to blend the flavors and lightly caramelize the tomato paste.
  3. Add Potatoes, Tomatoes, and Salt: Add the cut potatoes and canned diced tomatoes (with their juice) to the pot. Sprinkle in 1 teaspoon of kosher salt and stir well to combine.
  4. Simmer with Liquid: Add enough water to just cover the vegetables (about 2 cups or 475 ml). Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until the potatoes and carrots are tender.
  5. Add Peas and Cook: Stir in the fresh or frozen peas along with the remaining 1 teaspoon of kosher salt. Cover and cook for another 10-15 minutes until the peas are tender but still vibrant green.
  6. Finish with Dill, Lemon Juice, and Pepper: Remove the pot from heat and stir in the chopped fresh dill, lemon juice (or apple cider vinegar), and freshly ground pepper to taste.
  7. Rest the Dish: Let the dish rest for about 15 minutes to allow the flavors to meld together fully.
  8. Serve: Drizzle with a little more olive oil if desired. Serve warm topped with crumbled feta cheese and alongside crusty bread or pita to soak up the delicious sauce.

Notes

  • This dish can be made with either fresh or frozen peas.
  • Miso paste adds a unique depth of umami flavor but can be substituted with soy sauce for a different twist.
  • Adjust the salt carefully depending on whether you use kosher or table salt.
  • Letting the dish rest before serving enhances the melding of flavors.
  • Adding feta cheese at the end balances the savory and tangy elements perfectly.

Find it online: https://zaracooking.com/greek-peas-with-potatoes-and-carrots-arakas-recipe/