Peas in tomato sauce with dill (arakas)

This is a recipe for a Greek traditional dish but not in the traditional way (low on fat). Moreover, dill brings a slightly lemony flavor to these peas in tomato sauce that makes them so special.

In two words:

“But the green paradise of childish love,
Innocent paradise of furtive pleasures,
Is he already further away than India and China?”

Charles Baudelaire – Les Fleurs du Mal Tweet
To Start...

difficulty easy
preparation– 5’
cooking - 5′ + 40′ = 45′
serves - 2  

Ingredients

  • 300gr of peas (frozen if out of season)
  • ½ of a big onion
  • 100ml of tomato puree
  • 500ml of hot water
  • 1 big carrot
  • 1 tablespoon of chiseled dill
  • 10 turn mills of Kampot black pepper
  • ½ teaspoon of coarse salt
  • 4 teaspoons of olive oil
  • a bit of lemon juice (optional)
  • a bit of feta cheese (optional)

Steps

  • Chisel finely the onion
  • Coupez la carotte en deux dans la longueur et ensuite chaque morceau en demi-rondelles (*)
  • Heat-up a medium saucepan
  • Add onions and stir constantly with a wooden spoon until its humidity goes away
  • Add the olive oil and continue to stir
  • When onions become a bit brown, add carrots and continue to stir for 3’-4’
  • Add peas and stir
  • Add dill and stir again
  • Add the tomato puree and hot water and stir
  • Add salt and pepper and cook with lid on in medium heat for 40’. Stir occasionally while cooking.
  • Serve with a little bit of lemon jus and a piece of feta cheese

What’s the story behind this recipe?

This is a Greek traditional dish of the cuisine grecqueIt’s called arakas laderos or αρακάς λαδερός. Usually, we use a lot of olive oil, as it’s name describes, because λαδερός means the one that has a lot of oil.

In Greece, this dish is a full dish, not a side dish as we usually use peas in France. It’s is eaten during Lent but not exclusively. It’s a 100% vegan dish for centuries. Often, it is served with feta cheese (outside Lent) and bread.

In my version, I cut-offoil quantity to minimum levelsenough though to be tasty, that is 2 teaspoons par serving. It seems maybe not enough, but the taste is there, if the seasoning and the cooking is done properly. Try it, you will be surprised! 

(*) Note that in the first version of this recipe, I had used the word “slices” because it’s a word that it’s usually used in recipes. At this day, I do not know if this word is correct but please know that the actual Greek dish has rounds of carrots and not vertical slices :) I just wanted to be more precise :) If you have any question please ask :) I am there for you :) 

o-o C'est si bon ! o-o

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