Viral Dish! Arakas Latheros (Greek Peas with Tomato and Dill) :: Best Family Recipes

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Arakas Latheros (Greek Peas with Tomato and Dill)

"Peas are typically considered a side dish, however in Greece it is not unusual to devour a plate full of vegetables as a first-rate path. This conventional way of cooking peas is so pleasant and wholesome, it'll most really turn out to be a favorite. Serve with crusty bread and feta for the closing meal!"

Ingredients :

three tablespoons olive oil
6 inexperienced onions, chopped
1 (16 ounce) package frozen peas
1 cup crushed tomatoes
1 potato, peeled and reduce into wedges
1/2 cup chopped clean dill
half of cup water (optional)
salt and floor black pepper to flavor

Instructions :

Prep : 10M	Cook : 4M	Ready in : 50M

Heat olive oil in a saucepan over medium warmth and cook dinner onions until smooth however now not browned, approximately five mins. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there isn't enough liquid from the tomatoes.
Stir thoroughly and produce to a boil. Lower warmness and prepare dinner, partially covered, until peas and potato are gentle, approximately 30 minutes. Ensure that any closing water from the tomatoes has evaporated earlier than serving.

Notes :

In Greece, this is a traditional dish called Arakas Latheros, which actually interprets to "oiled peas". One of the lathera dishes, those "oil meals" function olive oil as the primary source of fat. However, I've made this dish an awful lot lighter than the conventional model with the aid of using a long way less olive oil and extra tomato to compensate.

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