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Milk Street Recipe

Greek Peas with Potatoes and Herbs (Arakas Kokkinistos)

Appears in November-December 2018

35 minutes

Greek Peas with Potatoes and Herbs (Arakas Kokkinistos)

The Greek name for this dish, arakas kokkinistos, translates as “reddened peas.” The version taught to us by Greek cooking instructor Argiro Barbarigou included tomato paste, and that’s what we call for here. Whereas traditional arakas kokkinistos is pea-centric, we've included a generous amount of potatoes and some carrots to give the stew-like dish enough substance and heft that it can be served as a vegetarian main. Lemon zest and juice added at the end, along with a generous dose of fresh herbs, brightens the flavors.

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Ingredients
Directions
  1. 01
    In a large Dutch oven over medium-high, heat 3 tablespoons of the oil until shimmering. Add the onion and garlic, then cook, stirring occasionally, until the onion begins to turn translucent, about 3 minutes. Add the tomato paste and cook, stirring constantly, until the the onion is well coated and the tomato paste is fragrant, 1 to 2 minutes. Add the carrots, potatoes, 2½ cups water, 1 tablespoon salt and ¾ teaspoon pepper, then bring to a simmer. Cover, reduce to medium and cook until a knife inserted into a potato meets no resistance, 15 to 18 minutes.
Greek Peas with Potatoes and Herbs (Arakas Kokkinistos)

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