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Greek Peas with Potatoes and Herbs (Arakas Kokkinistos)

Greek Peas with Potatoes and Herbs (Arakas Kokkinistos)

By Diane UngerOctober 8, 2018

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

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.

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.

Ingredients
  • 6

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    medium red onion, finely chopped

  • 4

    medium garlic cloves, minced

  • 2

    tablespoons tomato paste

  • 2

    medium carrots, peeled, halved lengthwise and cut into ½-inch pieces

  • 1 ½

    pounds Yukon Gold potatoes, cut into ½-inch pieces

  • Kosher salt and ground black pepper

  • 2 ½

    cups (12 ounces) frozen green peas

  • 1

    tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice

  • ¾

    cup chopped fresh dill

  • ½

    cup chopped fresh mint

  • 3

    ounces feta cheese, crumbled (¾ cup)

Step 1

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, 1/2 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.

Step 2

Off heat, stir in the peas. Cover and let stand until the peas are warmed through, about 2 minutes.

Stir in the remaining 3 tablespoons oil and the lemon zest and juice. Taste and season with salt and pepper. Stir in ½ of the dill and mint.

Transfer to a serving bowl, sprinkle with the remaining herbs and feta, then drizzle with additional oil.

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