Name: Greek Pea & Potato Stew

Ingredients:

• 2/3 cup (100 ml) mild extra virgin olive oil
• 1 lb (450 g) potatoes, peeled and cut into large pieces
• 2 medium onions, halved and sliced thinly
• 3 medium carrots (c. 200 g / 7 oz total), cut into chunks
• 3 cloves of garlic, thinly sliced
• 14 oz (400) peeled tomatoes (fresh or canned), chopped or shredded
• 1 1/3 cup (300 ml) water
• 1 teaspoon pul biber (Aleppo pepper), or regular chili flakes to taste
• 21 oz (600 g) green peas (podded weight)
• a handful of chopped dill, to garnish (optional)
• salt and pepper

Instructions:

• Heat a thick-bottomed pot over medium heat.
• Fry the potato in the olive oil until starting to colour.
• Turn every once in a while, but not too often, otherwise it'll never colour. The potatoes don't need to be cooked through - they’ll finish cooking in the sauce later.
• Once coloured, place the potatoes on baking parchment and set aside.
• Fry the onion and carrot in the remaining oil until starting to colour, 10-12 minutes. Stir regularly to ensure it doesn't burn, but it's perfectly fine (even preferable) for the onion to get golden here and there.
• Add the garlic and fry for another couple of minutes
• Add the tomato, water and pul biber.
• Season generously with salt and pepper.
• Mix well, then add the peas and potato.
• Bring to the boil, then turn the heat to low, put a lid on and leave to simmer until the vegetables are completely tender and the sauce has thickened, 30-40 minutes.
• If the sauce still looks a little runny after 40 minutes, simmer for a few minutes with the lid off.
• Take off the heat and leave for a few minutes so the stew is warm, but not piping hot. Garnish with a little fresh dill before serving.

Comments: 4/10/2024 - I used about 1 1/2 pounds of potatoes, cut in 1-inch chuncks, two 12-oz bags of frozen peas, and 1 teaspoon of dill weed. I used 1 teaspoon salt and 1/2 teaspoon black pepper. I cut the carrots about the same size as the potatoes. It took about 36 minutes of simmering before the the carrots were tender, by then the potatoes were quite soft. I served it with bread.

Source: https://vidarbergum.com/recipe/greek-pea-and-potato-stew/

Return to the main page