arakas latheros (greek peas with tomato and dill)

arakas latheros (greek peas with tomato and dill)
  • 3 tablespoons olive oil
  • 6 green onions, chopped
  • 1 (16 ounce) package frozen peas
  • 1 cup crushed tomatoes
  • 1 potato, peeled and cut into wedges
  • 1/2 cup chopped fresh dill
  • 1/2 cup water (optional)
  • salt and ground black pepper to taste


  1. Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
  2. Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

10/15/2019
arakas latheros (greek peas with tomato and dill), recipe PT15M PT1H 5 455 calories

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