Αρακάς Γιαχνί / Peas and Potatoes in a tomato sauce
Arakas / Pizelia Me Patates Yiahni is a simple and very delicious classic Greek stew, suitable for vegans and for the Greek Orthodox Lent period. Greeks like to cook the peas and fresh beans for a long time until very soft and tender sweet.
Arakas or Pizelia (peas) can be served as a main or side dish with fish or meat and with some rustic bread to dip in the juices.
Ingredients (serves 4):
100ml olive oil
1 medium onion, chopped
2 garlic cloves, chopped
3 large Cyprus potatoes
3 medium ripe tomatoes, blended
2 tbsp tomato puree
Salt and freshly ground black pepper
½ tsp paprika
2 tsp sugar
500g Petits Pois, frozen peas
A small bunch of dill, chopped
½ litre (1 pint) warm water, approx
Juice of ½ lemon
Method:
Peel the potatoes and cut each one into four pieces. Sauté the onions in olive oil for 2 minutes then add the potatoes and fry together until the onions and potatoes are lightly golden. Mix in the garlic and cook for a minute, followed by the blended tomatoes and tomato puree. Stir fry until tomatoes have softened, season with salt, pepper, paprika and sugar, and cook for about five minutes, then mix the peas and chopped dill.
Add the warm water and half cover the pan with a lid, lower the heat and simmer on a low heat for 35 minutes, checking to see if it needs more water. Test the potatoes to see if they are tender, if not, cook for a few more minutes, add the lemon juice, taste and adjust the seasoning if needed.
The sauce should have reduced and thickened.
Serve lukewarm accompanied with raw onion, radishes, olives and crusty bread.