Healthy, delicious and comforting Greek peas and potato stew with tomatoes (Arakas laderos kokkinistos). A traditional Greek dish that is a staple in every household and with this super easy recipe you can recreate it from scratch, just like yiayia used to make it!
Greek peas and potato stew with tomatoes (Arakas laderos kokkinistos) – Simplicity is perfection
Delicious peas are coated with olive oil, mingled with fresh juicy tomatoes and flavored with sweet onions and fresh dill to form an amazing vegetarian dish.
This classic Greek peas and potato stew recipe is a traditional Greek dish, that is one of the brightest examples of how Greek cuisine takes the simplest ingredients and transforms them effortlessly into a finger licking dish!
Tips to make the perfect traditional Greek peas (Arakas laderos) every single time!
Greek peas and potato stew (Arakas laderos) is a traditional Greek recipe which falls under the category of Greek dishes called “Ladera”, meaning dishes prepared only with olive oil, with no addition of other fat.
So make sure to use some good quality extra virgin olive oil, which will definitely lift the flavour.
One can find many variations of this traditional Greek dish, with the most popular being this classic version of peas and potato stew with carrots in a tomato sauce.
A very common mistake made when preparing this “Arakas laderos” dish is the amount of water used. Make sure to add just enough water to boil your ingredients and not too much. The water needs to evaporate so that peas and potatoes remain with their oily sauce, that shouldn’t be watery.
Make sure to use the ripest tomatoes you can find for a juicier and sweet sauce. Sauté the red onions to allow their flavors and aromas to come out.
Enjoy this simply delicious, extra comforting Greek peas and potato stew (arakas laderos) with crumbled feta cheese on top and crusty bread to mop up every single drop of that delicious sauce!
Healthy, delicious and comforting Greek peas and potato stew with tomatoes (Arakas laderos kokkinistos). A traditional Greek dish that is a staple in every household and with this super easy recipe you can recreate it from scratch, just like yiayia used to make it!
To prepare this delicious Greek peas and potatoes recipe (Arakas laderos), heat half the olive oil in a medium sized pot. Sauté the red onions and fresh onions until soft. Add carrots, potatoes and tomato paste and sauté 2 more minutes.
Add the grated tomatoes and enough hot water so that the ingredients are covered just a bit.
Bring to a boil and boil for 15 minutes (without the lid), until the potatoes have softened a bit.
Add the peas, fresh dill and the remaining olive oil and season well with salt and pepper.
Mix well, lower the heat and simmer for 10 minutes, until peas are soft and water is gone. (they should only be left with the olive oil.)
Serve at room temperature with crumbled feta cheese and crusty bread.
Looking forward to trying this recipe! Can you tell me what “fresh onions” are? I’m thinking maybe I should use scallions/green onions, but I want to double check. Thank you!
This dish is very similar to what my mother used to prepare. The only difference is the addition of fresh artichoke hearts and broad beans. In fact we only had it when these where in season.
I grate tomatoes using the large hole side. Cut just a bit from the bottom of the tomato off and then grate it. This will make it easier for you to start grating it as you don’t have to puncture the skin!
This recipe is amazing, just like yiayias 🙂 my go to! Just a quick question – any suggestions if a little more water was added during cooking? Anything to add to thicken up?
If you want to thicken the sauce up a bit, take the lid off the pot and turn the heat on high for a few minutes until the sauce reduces. That should do the trick! I’d avoid adding corn starch or flour in to thicken it as it will affect the taste.
I can’t wIt to try this recipe. I miss food like this cooked by my Aunt Freda. I wanted to know if I could use frozen peas in this dish? Sometimes, it’s hard to find fresh.
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(539 votes, average: 4.88 out of 5)
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Looking forward to trying this recipe! Can you tell me what “fresh onions” are? I’m thinking maybe I should use scallions/green onions, but I want to double check. Thank you!
This dish is very similar to what my mother used to prepare. The only difference is the addition of fresh artichoke hearts and broad beans. In fact we only had it when these where in season.
Please, I must know! How does one “grate” tomatoes? What tomato texture prior to cooking is the recipe asking for?
Many thanks!
P.S. Haven’t checked out a recipe yet that I don’t want to make. Yum to it all!
Hey Limelite!
I grate tomatoes using the large hole side. Cut just a bit from the bottom of the tomato off and then grate it. This will make it easier for you to start grating it as you don’t have to puncture the skin!
I made this today it was so good. Had the feta with it as well.
So glad you liked it Laura!!
Hi there!
This recipe is amazing, just like yiayias 🙂 my go to! Just a quick question – any suggestions if a little more water was added during cooking? Anything to add to thicken up?
Hey C!
If you want to thicken the sauce up a bit, take the lid off the pot and turn the heat on high for a few minutes until the sauce reduces. That should do the trick! I’d avoid adding corn starch or flour in to thicken it as it will affect the taste.
When does the lid go on, not in the recipe.
I can’t wIt to try this recipe. I miss food like this cooked by my Aunt Freda. I wanted to know if I could use frozen peas in this dish? Sometimes, it’s hard to find fresh.
You haven’t answer Linda
Can I use frozen peas?
Please and thank you!
Yes!
Thank you! Can I use frozen peas if needed? What else would I change if I do frozen peas?
you can use frozen peas, but reduce from 10mins to about 5 (max 7) once the peas are added