Arakás Laderos: Greek Stewed Green Peas With Dill

Why You’ll Love This Recipe

• Classic Greek comfort food: Arakás Laderos is a traditional “ladera” dish where vegetables are slowly stewed in olive oil and tomato until silky and deeply flavorful.
• Plant-based and satisfying: Sweet peas, potatoes, and carrots make a naturally vegan meal that is hearty enough to serve as a main dish.
• Simple ingredients, big flavor: Everyday pantry staples turn into a fragrant, herb-laced stew with very little effort.
• Great for make-ahead: Tastes even better the next day, and reheats beautifully for fuss-free lunches or dinners.

Grocery List

• Produce: 1 onion, 2 carrots, 2 medium waxy potatoes, 3 cloves garlic, fresh dill, fresh flat-leaf parsley, 1 lemon, sweet green peas (fresh or frozen).
• Dairy: None required. Optional for serving: feta cheese or plant-based feta-style cheese.
• Pantry: Extra-virgin olive oil, crushed tomatoes (14 oz / 400 g can), tomato paste, vegetable broth or water, bay leaf, fine sea salt, black pepper, sugar (optional), crusty bread or rice for serving (optional).

Full Ingredients

For the Arakás Laderos

• 1/4 cup (60 ml) extra-virgin olive oil, plus more for finishing
• 1 medium yellow onion, finely chopped (about 1 cup / 130 g)
• 2 medium carrots, peeled and sliced into 1/4-inch (0.5 cm) rounds (about 1 cup / 120 g)
• 2 medium waxy potatoes (such as Yukon Gold), peeled if desired and cut into 3/4-inch (2 cm) cubes (about 2 cups / 280 g)
• 3 cloves garlic, finely minced
• 4 cups (500 g) sweet green peas, fresh or frozen (no need to thaw)
• 1 can (14 oz / 400 g) crushed tomatoes (or sieved / passata)
• 1 tbsp tomato paste
• 1 cup (240 ml) vegetable broth or water
• 1 bay leaf
• 1–1 1/4 tsp fine sea salt, divided, or to taste
• 1/4 tsp freshly ground black pepper, or more to taste
• 1/2–1 tsp sugar (optional, helps balance tomato acidity)
• 2 tbsp finely chopped fresh dill, plus more for garnish
• 2 tbsp finely chopped fresh flat-leaf parsley
• Juice of 1/2 lemon (about 1 tbsp), plus extra wedges for serving

Optional To Serve

• Extra-virgin olive oil, for drizzling
• Crusty bread or warm pita, for dipping in the sauce
• Cooked rice, orzo, or bulgur wheat, as a base
• Crumbled feta or plant-based feta-style cheese (optional, not traditional for strict vegan)

Step-by-Step Instructions

Step 1: Prep all your vegetables

Start by preparing all the ingredients so cooking is relaxed and easy. Finely chop the onion. Peel and slice the carrots into 1/4-inch (0.5 cm) rounds. Peel the potatoes if you like (or just scrub them well) and cut into 3/4-inch (2 cm) cubes. Mince the garlic. Roughly chop the dill and parsley and set them aside separately, as you will add them toward the end of cooking.

If you are using fresh peas, shell them now. If using frozen peas, measure out 4 cups (500 g); there is no need to thaw them.

Step 2: Gently sauté the base vegetables

In a wide, heavy-bottomed pot with a lid (such as a Dutch oven), warm 1/4 cup (60 ml) extra-virgin olive oil over medium heat. Add the chopped onion and carrot along with a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, for 6–8 minutes until the onion is soft and translucent and the carrots have begun to soften but are not browned. Adjust the heat to medium-low if the onion starts to color too quickly; you want a gentle, sweet sauté, not deep browning.

Step 3: Build flavor with garlic and tomato

Add the minced garlic and tomato paste to the pot. Stir constantly for 1–2 minutes, letting the tomato paste darken slightly and the garlic become fragrant. This step helps concentrate the tomato flavor and removes any raw taste from the paste.

Pour in the crushed tomatoes, then add the vegetable broth or water. Stir well to combine and scrape up any bits from the bottom of the pot.

Step 4: Add potatoes and start the stew

Stir in the diced potatoes, bay leaf, 1 tsp fine sea salt, the black pepper, and the optional sugar if using. Bring the mixture up to a gentle simmer over medium heat. Once it starts to bubble, reduce the heat to medium-low, cover the pot with the lid slightly ajar, and cook for 10–12 minutes, stirring once or twice.

At this stage, the potatoes should be starting to soften at the edges but not fully cooked through. This partial cooking ensures they finish at the same time as the peas without falling apart.

Step 5: Add peas and fresh herbs, then simmer until tender

Stir in the peas, chopped dill, and chopped parsley. If the liquid level seems low, add 2–4 tbsp of hot water; the vegetables should be mostly submerged but not swimming in liquid. Return the stew to a gentle simmer.

Cover again (lid slightly ajar) and cook for 15–20 minutes over low to medium-low heat, stirring occasionally, until the peas, carrots, and potatoes are all very tender and the sauce has thickened and reduced. The oil will begin to rise in small pools on the surface – a sign of a proper Greek ladera.

If the stew looks too soupy toward the end, remove the lid completely and simmer for another 5 minutes to let the sauce reduce. If it looks too dry, splash in a bit more water or broth.

Step 6: Finish with lemon and rest before serving

When the vegetables are tender and the sauce is rich and thick, remove the bay leaf. Stir in the lemon juice and taste the stew. Adjust with more salt, pepper, or lemon to your liking. For a classic ladera finish, drizzle an extra 1–2 tbsp of good olive oil over the top and gently swirl it through.

Turn off the heat and let the Arakás Laderos rest for 5–10 minutes with the lid on. This brief resting time allows the flavors to meld and the sauce to become even silkier. Serve warm or at room temperature, topped with extra chopped dill or parsley, with crusty bread, rice, or simple greens on the side.

Pro Tips

• Use good olive oil: Ladera dishes like this rely on the flavor of olive oil. A fruity, medium-intensity extra-virgin olive oil makes a noticeable difference.
• Keep the simmer gentle: A soft, low simmer helps the vegetables become tender and creamy without breaking apart or catching on the bottom.
• Adjust thickness at the end: Too thin? Simmer uncovered for a few extra minutes. Too thick? Add a splash of hot water or broth and stir.
• Let it rest: This dish is even better after it sits for a while. If you have time, cook it a bit ahead and let it rest at room temperature before serving.
• Balance the acidity: The combination of a pinch of sugar and a squeeze of lemon at the end keeps the tomato flavor bright but not harsh.

Variations

• With extra vegetables: Add a handful of chopped celery or leeks along with the onion and carrots for a slightly deeper, more aromatic base.
• Spinach or greens twist: Stir in 2–3 cups (loosely packed) of chopped spinach, chard, or beet greens in the last 5 minutes of cooking until just wilted for an even greener, more nutrient-dense stew.
• Spiced version: For a subtle warmth, add 1/4 tsp ground cumin and a pinch of red pepper flakes with the tomato paste. It will not be strictly traditional, but it is delicious.

Storage & Make-Ahead

Let the Arakás Laderos cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. The flavors actually improve after a night in the fridge. Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce, and finish with a fresh drizzle of olive oil and a little extra chopped dill or parsley. This dish also freezes well: portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values for 1 of 4 main-dish servings (without optional toppings): about 330 calories, 8 g protein, 40 g carbohydrates, 16 g fat, 4 g saturated fat, 8 g fiber, 9 g sugar, and 540 mg sodium (will vary based on exact salt usage and brand of tomatoes/broth). Naturally vegan and gluten-free if served without bread.