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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.
4
Servings
Tip
Don't allow the onion and garlic to brown. Cook only until the onion has softened, so the flavors remain light, without any caramelized notes. Don't use concentrated tomato paste from a tube, as it will muddy the flavors and make the dish too tomatoey. Don't thaw the peas before use; they can be added frozen to the pot.
35 minutes
Ingredients
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6
tablespoons extra-virgin olive oil, divided, plus more to serve
-
1
medium red onion, finely chopped
Directions
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01In 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, ½ 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.
This is an amazingly delicious recipe! Relatively easy to make with a big payoff. The combination of dill, mint and lemon works great, with no one flavor overpowering the other. Instead, they complement each other perfectly. Great idea adding potatoes and carrots to the original version. Highly recommended. Thanks once again, Diane!