In Greek: αρακάς με άνιθο, pronounced ah-rah-KAHS meh AH-nee-thoh
Dilled peas with red and green peppers falls into the lathera group of foods, which means "cooked with oil." The tastes of the dill, peas, and peppers are wonderfully enhanced by the taste of the oil. I fix this dish with Stewed Chicken with Wine and Peppers because the tastes and the colors work so well together.
Cook Time: 30 minutes
Ingredients:
- 1 pound of frozen peas
- 1 small bunch fresh dill (1/8 pound, 60g), tender stems and leaves, finely chopped (or 3 tablespoons of dried dill weed)
- 4 spring onions, diced
- 1 green bell pepper, seeded and diced
- 1 fresh pimiento pepper, seeded and diced (or red bell pepper)
- 1/3 cup of olive oil
- 1/2 teaspoon of salt
- 3/4 cup of water
Preparation:
Combine all ingredients in a large saucepan, cover, and bring to a boil over high heat. Reduce heat to low and cook for 30 minutes.
Serve hot or warm.
Yield: serves 4-6