Recipe: Greek lemon peas (Arakas lemonatos) - Argiro.gr

Instructions

Cut the potatoes into cubes of about 2 cm (3/4 inch) and slice the carrots.
Finely chop the dry onions and cut the spring onions into thin rounds.
Heat the olive oil in a wide, shallow pot and sauté the dry onion for 2-3 minutes, until translucent.
Add the potatoes and stir to coat well in the oil. Then add the peas, the carrots and the spring onions.
Pour in enough hot water to half-cover the ingredients. Once the dish comes to a boil, lower the heat, cover the pot and simmer for about 30 minutes.
Do not stir with a spoon, so the vegetables do not break apart; instead, gently shake the pot by its handles. Count the cooking time from the moment the boil begins.
Cook until the vegetables soften and the potatoes turn tender and glazed. Towards the end, add the dill or fennel, salt and pepper.
Finally, pour in the juice of fresh lemon (roughly from 2 medium lemons, or to taste), shake the pot and let the dish set.
Serve the peas in deep bowls and drizzle with a little olive oil.

If you use frozen peas, do not overcook them, as they fall apart and lose their flavor and color.
The peas should be left at the end with a little thick sauce, almost just their oil. For this reason, you do not need to add much water to the pot. The lemon peas should cook in little liquid so they turn glazed and the sauce thickens with the starch from the potatoes, making them deliciously good.
Let the peas rest for 10 minutes in the pot after cooking, and then serve.