AI-generated image
Arakas laderos
Arakás laderós: spring peas braised in olive oil with tomato, potato and dill
In Peloponnese villages from Argos to Messinia, the first sweet peas of April become this humble ladero, the olive-oil stew that fills the table during Lent and on any meatless Wednesday or Friday. Peas, potato and carrot simmer slowly in tomato and plenty of oil until the sauce is thick and the peas are soft and almost creamy. It's eaten warm with feta (or vegan cheese), olives and crusty bread to mop the oil. Common mistake: cooking for only 10 minutes as if the peas were a side; laderá need time for the oil and vegetables to come together. Chef's tip: frozen petits pois work perfectly — add them after the potatoes have had 10 minutes.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Warm ¼ cup extra virgin olive oil in a wide pot over a medium heat. Cook 1 onion and 4 spring onions until soft and translucent.
6 minStep 2: Add 2 carrots and 2 potatoes and turn them in the oil for 2 minutes.
2 minStep 3: Pour in 10 ½ oz grated tomatoes or passata and 1 ¼ cups hot water, season with 1 tsp salt and ½ tsp black pepper, cover and simmer for 10 minutes.
10 minStep 4: Add 1 ½ lb peas, fresh or frozen, stir, cover and simmer gently until the potatoes are tender and the sauce has reduced to a thick, oily coating.
20 minStep 5: Stir in ⅔ oz fresh dill and the rest of 1 ½ tbsp extra virgin olive oil and rest for 10 minutes off the heat. Serve warm, not hot.
10 min
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 11 g
- Carbs
- 42 g
- Fat
- 22 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does arakas laderos take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Greek village salad
A true Greek salad has no lettuce: just ripe tomatoes, crunchy cucumber, sharp onion and olives, dressed with good olive oil and dried oregano, with a whole slab of feta on top. Salt the tomatoes first and they'll make their own dressing.
