Arakas Laderos

Arakas Laderos is a humble yet deeply satisfying Greek stew of peas and carrots gently simmered in olive oil and tomato. The name literally means “peas in oil,” reflecting its simple ingredients: tender green peas, grated carrots, and often a base of stewed tomatoes with garlic and herbs. Unlike rich meat stews, Arakas Laderos is an unfussy vegetarian comfort food that highlights the natural sweetness of the carrots. It has long been a popular Lenten dish in Greece, offering cooks a way to enjoy fresh spring produce in a healthy, soul-warming meal. The stew becomes bright green from the peas, fragrant with olive oil and fresh herbs, and subtly sweet from carrots.

In Greece, Arakas Laderos evokes the green hills and sunny fields where peas are harvested each spring. The vegetables are stewed slowly in a rich tomato-infused olive oil broth, coaxing out their natural sweetness and creating depth of flavor. A sprinkle of fresh herbs—usually dill and flat-leaf parsley—stirs in at the end, adding lively color and aroma. Each serving feels like a bowl of warm comfort, fragrant with the richness of olive oil and the zest of newly cooked greens.

In many kitchens, Arakas Laderos is made year-round. When fresh peas are in season, cooks make it immediately; in off-months, frozen peas (and carrots) can stand in without losing much taste. Some cooks even toss in potato chunks for extra heft, though traditionalists keep it just peas and carrots. It’s considered the ultimate Greek ladera dish—literally “in oil”—where olive oil is the main flavor carrier and onions are sautéed slowly to a tender sweetness. This one-pot dish exemplifies how simple ingredients, simmered gently, can create something nourishing and memorable.

Despite its simplicity, the flavor of Arakas Laderos is layered. Carrots soften and release a mellow sweetness that balances the natural tang of the tomatoes. If cooked just right, the peas retain a bright snap and lend a gentle earthiness to the mix. As the stew simmers, its savory aroma—olive oil, onions, and tomato—fills the kitchen. Some cooks finish with a splash of fresh lemon juice or red wine vinegar for a quick brightness before serving, but in all cases the star flavors are the vegetables themselves, complemented by generous olive oil and herbs.

Traditionally, Arakas Laderos is served warm or at room temperature. Crusty Greek bread is essential for mopping up the silky sauce left in the dish. It’s often accompanied by crumbled feta cheese and a few briny olives, especially when served as part of a shared table (meze). Families gather around and eat directly from the pot, savoring the hearty-but-light mix of vegetables. A glass of crisp white wine or chilled ouzo is a fitting match to the stew’s herbal notes, and a simple cucumber-and-tomato salad provides a refreshing counterpoint to each flavorful spoonful.