Arakas – Greek sweet peas is a traditional Greek dish so easy & fresh. In Greece, arakas is the main course but can be an awesome side dish to grilled steak, chicken, or fish.
Arakas – Greek sweet peas are part of a unique Greek gastronomic category, called “ladera”, meaning vegetables cooked in a simple way with olive oil. Long before the veganism movement was born, Greek cuisine used wholesome olive oil which depending on its recipes and subcategories, is vegan and vegetarian.
This is my mother’s sweet peas recipe, and it is very satisfying and healthy. Fuss-free, you literally throw everything in a pot, and half an hour later, a delicious meal emerges.
You need very few ingredients.
All you need is a 2 lb bag of frozen sweet peas, 5-6 scallions, lots of fresh dill, and extra virgin olive oil. A couple of veggie bouillon cubes (always palm oil-free) or broth, sea salt, and freshly ground pepper, and that’s it. This recipe yields about six servings if you serve araka as a main dish and 8-10 if it is a side dish.
How to make araka
This is a very simple & easy sweet peas recipe.
How to enjoy araka
- Arakas is usually served as a main dish with a salad, feta or graviera cheese, and crusty bread. However, it can be a delicious side to any roast or grilled protein. Enjoy the peas warm right out of the pot or at room temperature.
- It makes great leftovers; I usually make the whole 2 lb bag of sweet peas for the two of us and enjoy the leftovers the next few days. A bowl of araka with some pita and a piece of cheese is all I need for a healthy and satisfying lunch. We might prepare some chicken, a salad, and a side of the lovely sweet peas for dinner.
- Add some fresh lemon juice on top for a bright note.
- Alternatively, you can cook araka with 2 cups of grated tomatoes, two or three potatoes quartered and a couple of carrots sliced in large coins. Turn the tomato version into a stew by adding bite-size pieces of tender chicken.
- This roasted cauliflower is a great side dish and really easy to make.
- These zucchini & feta fritters are my favorite summer appetizer.
Arakas – Greek Sweet Peas
- stock pot
- 2 lb bag frozen sweet peas
- 6 scallions chopped
- 1 bunch fresh dill chopped
- ⅓ cup extra virgin olive oil
- 2 cups water
- 2 organic veggie bouillon cubes palm oil-free bouillon cubes
- In a large pot, heat ⅓ cup olive oil. Add the chopped scallions and sauté for a minute.
- Add the peas, the water, the bouillons and the dill. Stir well. Bring to a boil than reduce heat and simmer for 30 min or until peas are soft but still hold their round shape.
- Season with sea salt and freshly ground pepper to taste and serve.
- Instead of 2 bouillon cubes + 2 cups of water, you can use 2 cups of veggie broth.
- Serve arakas on its own with good bread and cheese like gruyere or feta or a side dish to grilled steak, chicken, or fish.
- You can add two carrots chopped in 1/2 inch coins and two, three potatoes cut in large cubes to this dish for a variation on this recipe. Don’t stir the ingredients all together while they cook not to let the potatoes fall apart; shake the pot once and a while to move things around.