Greek Peas in Tomato Sauce (Arakas Laderos)
Αρακάς λαδερός Arakas LaderosSay it: ah-rah-KAHS lah-the-ROS
Arakas Laderos is a classic Greek vegetable stew featuring sweet green peas gently simmered in a rich tomato sauce with carrots, potatoes, plenty of fresh dill, and generous olive oil. Found on tables across Greece, especially during spring and Lent, this ladera (oil-based) dish is served at room temperature as a light main course or side. The bright sweetness of the peas balances the savory tomato and herbal dill, while the olive oil brings a silky richness that defines Greek home cooking.
Greek Peas in Tomato Sauce (Arakas Laderos)
Αρακάς λαδερός, Arakas Laderos
Pronounced ah-rah-KAHS lah-the-ROS
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the olive oil in a large, wide pot over medium heat. Add the chopped onion and sauté for 5–6 minutes until soft and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant. Add the carrot slices and potato chunks, stirring to coat them in the oil. Cook for 3–4 minutes.
Pour in the crushed tomatoes, hot water, sugar, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until the potatoes and carrots begin to soften.
Add the peas and half the chopped dill. Stir well, cover again, and continue simmering for another 15–20 minutes until the peas and vegetables are tender and the sauce has thickened to a silky consistency.
Remove from heat, taste and adjust seasoning if needed, then stir in the remaining fresh dill. Let the stew cool slightly before serving; it is traditionally enjoyed warm or at room temperature.
Drizzle with a little extra olive oil and scatter more dill on top just before serving.
Regional variants
Some cooks add a pinch of dried oregano or a bay leaf with the tomatoes. In certain regions a handful of chopped zucchini or green beans may be included with the other vegetables.
Cook's notes
- Frozen peas work beautifully and require no extra prep; add them straight from the freezer.
- For a thicker sauce, uncover the pot during the final 10 minutes of cooking to let some liquid evaporate.
- The flavors improve the next day, making this an excellent make-ahead dish.
Serve with
Crusty bread, feta cheese, and olives. A glass of chilled white wine or retsina pairs well.
Make ahead and storage
Refrigerates well for up to 3 days. Reheat gently or serve at room temperature; the olive oil may solidify when cold but will melt again at room temperature.
