Arakás Ládera — Braised Peas with Dill and Potato

Peel and finely chop the onion. Peel and mince the garlic. Peel the potatoes and cut them into 2-3 cm cubes.

Heat the Greek Extra Virgin Olive Oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Add the potato cubes and cook for 5 minutes, stirring occasionally, until slightly softened.

Stir in the peas, diced tomatoes, water, salt, and black pepper. Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.

While the peas are simmering, finely chop the fresh dill.

Once the vegetables are tender, remove the pot from the heat. Stir in the fresh dill.

Taste and adjust seasoning if necessary. Serve warm.