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Pizeli – Arakas Laderos (Peas with Carrots)

The modern Greek word is arakas αρακάςMpizeli in Greek   μπιζέλι (or pizeli as it is pronounced in Cyprus), comes from the italian word pisello –  in latin pisellum  pisum a name which originally was Greek from the ancient Greek pissos – pisson  (αρχαία ελληνική πίσος ή πίσον (αντιδάνειο) and borrowed back from us.  The word arakas is also from the ancient word “arakos – άρακος) probably from an ancient word of Asian origin.

One of the Greek ladera I love very much is mpizelia (peas).   Peas and carrots is one of the Greek staple foods I love very much which only needs a few ingredients but as this is a versatile dish, each time I make it I find myself adding different ingredients.

Although during the summer I use fresh peas, I cook it year round using frozen peas, which  is equally good and nutritious (and much more easier 🙂 ).

Ladera, are our Greek vegeterian dishes and can be anything with seasonal vegetables, cooked with olive oil, because olive oil is their main condiment.   However, I have learned to reduce the amount of olive oil considerably, making the dish lighter and healthier.   I’ve seen many recipes using sugar in these recipes.  Although at the early stages of cooking I did use a pinch of sugar in sauces, now I have completely stopped using it and believe me the dish will be so sweet from the carrots that people eating it may think that you did add sugar in it.

Pizeli – Arakas Laderos (Peas with Carrots)

Preparation time: 15 minutes

Cooking time:  45 minutes

Serves: 6


500 grams (1.10 lbs) fresh or frozen peas

1/4 cup olive oil

1 onion, finely chopped

8 medium carrots, peeled and shredded

4 ripe tomatoes or 1 tin (500 grams – 1.10 lbs) whole tomatoes, pureed with 1 tbsp tomato paste

2 cups water

Salt and freshly ground black pepper, to taste

1 cup of parsley, finely chopped

½ cup dill, finely chopped


Heat the olive oil in a saucepan and sauté onion until translucent and soft. Add fresh or frozen peas (no need to thaw) and mix for 2 minutes.

Add carrots and season with salt and freshly ground black pepper. Add tomato purée and water, reduce heat and simmer until cooked, for about 30 minutes, stirring occasionally. Add more water if necessary.

Five minutes before the end add the parsley and dill and mix.

Serve with Greek feta which is a must for all “ladera” dishes and crusty bread to mop up the delicious sauce.

Kopiaste and Kali Orexi,

4/5 (2)

Please rate this

25 Responses

  1. A healthy and versatile dish which looks really delicious!

    By the way, yesterday, we ate your Spartan sausages and they tasted fantastic! We loved them very much!!! Thanks…


    Rosa xoxo

  2. My Mom loves peas and carrots. She is always looking for new ways to prepare them. This looks like it would be right up her alley! Delicious!

  3. Looks very good, Ivy. Olive oil and tomatoes are so much better to cook in than water!

  4. giz

    That looks delicious Ivy and from the sounds of it, can have a multitude of different faces. Can’t wait to see all the ingredients.

  5. Ivy

    I wish to apologize for not visiting all of you lately but it was a very week with BloggerAid. Shall try and catch up soon.

    Rosa, I am glad you enjoyed them.

  6. A delicious entry…beautiful vegetarian fare Ivy. Ladera are a huge favourite!

  7. Ladera are of the most distinctive Greek dishes! Beautiful entry Ivy.

  8. PG

    I love the combination of foods in your first picture, If I’m ot wrong feta and the preparation and bread. Yummmmm. A lovely combination of vegetables in your second picture. It reminds me of our peas and potato curry. Lovely pictures too. Mouthwatering!

  9. Your peas with carrots sounds fantastic! Served with feta and some bread, it sounds like a great vegetarian meal.

  10. Looks great, Ivy! We had something similar this week, but with dill and potatoes instead of carrots. I love it, too. I could eat it all day.

  11. This looks like a delicious addition to the cookbook Ivy. Gorgeous and very professional looking photo as well. More and more people are raising awareness for this cause that is near and dear to our hearts.

  12. Arakas Laderos is a staple in this house. One of the kids’ favorite dishes and something I make to either eat as is, or to accompany other weekly dishes. Great entry Ivy … I am still trying to decide what exactly I should enter for the cookbook.

  13. I have to try this peas and carrots recipe soon. Sounds so much better than the fibrous peas and carrots I remember straight from the freezer bag from my childhood. (No offense, Mom!)

    I just made my Blogger Aid recipe today and it came out very tasty, so I shall hopefully post about it (but not divulging the recipe to save it for our cookbook project!) in the next couple of days. Thanks for all your hard work behind the scenes for Blogger Aid.

  14. What a lovely comforting vegetarian dish.

  15. Good call on X-ing the sugar here. You’ve got plenty of sweetness from the peas and carrots.

  16. Another healthy and simple Greek dish. I love it, thanks so much!

  17. heart n soul

    i love peas cooked like this! the herbier the better:)

  18. An interesting dish Ivy – thanks for sharing it with us.

  19. vij

    Lovely simple food! looks so good. Check out my peas curry too!

  20. I love peas and carrots made like this.
    I mostly serve them with matbread this with mash potato.

  21. Thanks for being my first friend on BloggerAid, Ivy. This looks wonderful!

  22. Hi Ivy, I made this for dinner tonight. It’s a wonderful recipe!

  23. brava ivy!!
    I will follow you…

  24. I really like the sound of this peas and carrot dish. The feta on the side would go great with it.

  25. Ivy,
    I LOVE peas. I look for excuses to thrown them into dishes. My favorite is olive oil, salt, pepper, caramelized onion and pasta. Your dish looks soooo good.