Name: Arakas (Greek Peas With Potatoes and Carrots)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Greek
Ingredients: 6 tablespoons (90 ml) olive oil, plus additional for garnish, divided; 1 medium yellow onion (8 ounces; 226 g), diced; 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume (divided); 3 carrots, cut into 1-inch-thick rounds; 1 large clove garlic, minced; 1 tablespoon (16 g) tomato paste; 2 tablespoons (32 g) miso paste; 2 large yellow potatoes (1 pound total), cut into 1 1/2-inch pieces; 1 (14.5-ounce) can diced tomatoes; 1 pound (454 g) fresh or frozen peas; 1/2 cup (10 g) fresh dill fronds, chopped; 1 tablespoon (15 ml) freshly squeezed lemon juice or apple cider vinegar; Freshly ground pepper to taste; Feta cheese for serving; Crusty bread or pita for serving

Arakas (Greek Peas With Potatoes and Carrots)

This classic Greek arakas—peas braised with potatoes, carrots, and tomatoes—is an easy one-pot side dish that’s make-ahead friendly and perfect for spring.

1 hr 15 min total 15 min prep 45 min cook 8 263 cal

Instructions

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1 In a large heavy-bottomed saucepot, heat 3 tablespoons (45 ml) olive oil over medium-high until shimmering. Add onion and 1 teaspoon kosher salt and cook until onion is softened and translucent, about 7 minutes.
2 Add carrot, garlic, tomato paste, miso, and 1 tablespoon (15 ml) olive oil, and cook, stirring constantly, until garlic is fragrant, about 1 minute. Add potatoes, diced tomatoes, and remaining 1 teaspoon kosher salt, and stir to combine.
3 Add just enough water to cover potatoes (about 2 about cups). Cover with the lid and bring to a boil, then remove lid and reduce heat to medium-low to maintain a simmer, and cook until the potatoes are fork-tender, 15 to 20 minutes.
4 Add peas, dill, and remaining 2 tablespoons (30 ml) olive oil, and stir to combine. Continue cooking on medium heat, uncovered, stirring occasionally, until peas are heated and cooked through, and sauce has thickened and coats the peas and potatoes (it should not be watery or soupy), an additional 5 to 8 minutes.
5 Add lemon juice, season to taste with salt and pepper, stir to combine, and let sit for about 10 minutes to cool slightly. Serve warm or at room temperature, garnished with more olive oil and a side of feta and fresh bread.