📝 About This Recipe
A cornerstone of the Greek 'Lathera' tradition, this dish celebrates the humble pea by slow-braising it in a generous amount of high-quality extra virgin olive oil. The name 'Latheros' literally means 'oily,' referring to the luscious, velvety sauce created when olive oil emulsifies with tomato and vegetable juices. Fragrant with a mountain of fresh dill and sweetened by tender carrots and potatoes, this comforting vegan stew is a true testament to the Mediterranean diet's ability to turn simple garden ingredients into a masterpiece.
🥗 Ingredients
The Base
- 3/4 cup Extra Virgin Olive Oil (high quality, divided into 1/2 cup and 1/4 cup)
- 1 large Yellow Onion (finely diced)
- 3-4 pieces Scallions (white and light green parts, thinly sliced)
- 2 cloves Garlic (minced)
Vegetables and Legumes
- 2 lbs Green Peas (fresh shelled or high-quality frozen)
- 2 medium Carrots (peeled and sliced into 1/2-inch rounds)
- 2 medium Yukon Gold Potatoes (peeled and cut into 1-inch chunks)
The Braising Liquid
- 1 tablespoon Tomato Paste (diluted in a little warm water)
- 1 cup Crushed Tomatoes (canned or very ripe grated fresh tomatoes)
- 1/2 teaspoon Granulated Sugar (to balance the acidity of the tomatoes)
- 1.5 cups Hot Water (or vegetable stock)
Herbs and Seasoning
- 1 large bunch Fresh Dill (finely chopped, including tender stems)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 lemon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, heat 1/2 cup of the extra virgin olive oil over medium heat.
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2
Add the diced yellow onion and a pinch of salt. Sauté for 5-7 minutes until the onion is soft and translucent, but not browned.
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3
Stir in the sliced scallions and minced garlic, cooking for another 1-2 minutes until fragrant.
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4
Add the tomato paste to the center of the pot. Stir it into the oil for 1 minute to 'toast' the paste, which deepens the flavor.
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5
Add the potato chunks and carrot rounds. Stir well to coat them in the aromatic oil and cook for 3-4 minutes.
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6
Pour in the peas (if using frozen, no need to thaw). Stir to combine all the vegetables.
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7
Add the crushed tomatoes, sugar, sea salt, black pepper, and about half of the chopped dill.
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8
Pour in the hot water (or stock). The liquid should almost cover the vegetables but not submerge them completely.
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9
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer for 35-45 minutes. Check occasionally to ensure there is enough liquid; if it looks too dry, add a splash more water.
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11
The dish is ready when the potatoes are fork-tender and the sauce has thickened significantly, leaving mostly oil and a rich tomato reduction.
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12
Remove from heat. Stir in the remaining 1/4 cup of raw olive oil, the rest of the fresh dill, and the lemon juice. This 'finishing' oil adds a fresh, peppery finish.
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13
Let the dish rest, covered, for at least 15 minutes before serving. This allows the flavors to meld and the oil to settle.
💡 Chef's Tips
Do not skimp on the olive oil; it is the primary fat source and creates the characteristic silky texture of the sauce. If using fresh peas, cooking time may vary slightly depending on their size and age; test for tenderness at 30 minutes. For a richer flavor, use a light vegetable stock instead of water, but ensure it is low-sodium so you can control the seasoning. Avoid over-stirring once the potatoes are soft to prevent them from breaking apart and making the stew mushy. Always add the final flourish of fresh dill and lemon juice at the very end to preserve their bright, vibrant notes.
🍽️ Serving Suggestions
Serve at room temperature or slightly warm, never piping hot, to fully appreciate the olive oil's flavor profile. A thick slab of creamy, salty Feta cheese on the side is the traditional and most essential accompaniment. Provide plenty of crusty sourdough or 'Horiatiko' bread to mop up the delicious oily sauce at the bottom of the plate. Pair with a glass of crisp, chilled Assyrtiko or a dry Rosé to cut through the richness of the olive oil. A side of Kalamata olives and a simple cucumber salad adds a refreshing crunch to the meal.