In Greek: αρακάς με πατάτες, pronounced ah-rah-KAS meh pah-TAH-tes
Peas with dill are a fabulous taste combination, and this recipe adds potatoes and a touch of lemon for a light main dish or vegetable side. Fresh peas can be substituted for the frozen, but not canned.
Cook Time: 30 minutes
Total Time: 30 minutes
- 1 large bunch of fresh dill (1/4 pound, 114g), finely chopped (or 5-6 tablespoons of dried dill weed)
- 3 green (spring) onions, finely chopped
- 1/2 cup of olive oil
- 3 – 3 1/2 pounds of potatoes, peeled, cut in chunks
- 2 pounds of frozen peas
- 2-3 teaspoons of sea salt (or to taste)
- 2 1/4 cups of water
- 5-6 tablespoons of lemon juice (juice of 2 lemons)
- 1 tablespoon of flour
Note: Take peas out of the freezer when peeling the potatoes. They will not defrost before adding to the pot.
Sauté dill and onion in oil in a large pot until onion softens slightly. Increase heat to high and stir in peas, potatoes, salt, and water. Bring to full boil, reduce heat, cover, and simmer for 25-30 minutes, until potatoes are fairly soft.
In a small bowl, combine lemon juice and flour and stir until the flour dissolves. Add 1/2 cup of liquid from the pot, stir to mix well, and pour the lemon mixture into the pot. Stir, cover, and cook 5 minutes more.
Turn off heat and leave the pot on the stove for 15 minutes before serving.
Serve hot or warm.
Yield: serves 4-5 as a main dish, 6-8 as a side.