← Nouns Cooking · Greek

Ingredients

• 100 ml extra virgin olive oil
• 1 Onion, finely chopped
• 3 Spring onion, sliced
• 2 cloves Garlic, chopped
• 2 Carrot, sliced into rounds
• 500 g Potato, peeled and cut into chunks
• 500 g peas (fresh or frozen)
• 1 tbsp Tomato purée (paste)
• 400 g passata or grated ripe tomatoes
• 300 ml hot water
• 20 g Dill, chopped
• Salt
• Black pepper

Method

1. Heat the oil in a wide pot over medium heat and cook the onion and spring onions for 5–6 min until soft. Add the garlic and tomato paste and stir for 1 minute.
2. Add the carrots and potatoes and stir to coat them in the oil for 2 min.
3. Pour in the passata and hot water, season well and bring to a simmer. Cover and cook for 15 min.
4. Stir in the peas and half the dill, cover and simmer for 20–25 min more until the potatoes are soft and the sauce has thickened around the vegetables. Add a splash of water if it gets dry.
5. Stir in the rest of the dill, rest for 5 min and serve warm with bread, olives and (if not vegan) a slab of feta.

Tips

• Like all ladera, it tastes best warm or at room temperature, not piping hot.
• Add chicken pieces browned at the start for the meaty arakas me kotopoulo.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitras Dishes