🇬🇷 Greek Pea and Potato Casserole (Bizelia)

Ingredients

• 500g peas, shelled 

• 2 medium carrots, sliced 🥕

• 6 chat potatoes, cut in half 🥔

• 1 medium onion, chopped

• 2 garlic cloves, chopped 🧄

• ⅓ cup extra virgin olive oil (plus extra for drizzling)

• 400g ripe tomatoes, chopped (or canned) 🍅

• 1 teaspoon sugar (optional, to balance acidity)

• 1 cup boiling water

• 3 tablespoons fresh dill, chopped

• 2 tablespoons fresh parsley, chopped 🌿

• ½ lemon, thinly sliced 🍋

• Salt & pepper, to taste

Method

1. Sauté the base:
   Heat half of the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook until soft and fragrant.

2. Add the potatoes:
   Stir in the potatoes and sauté for a few minutes until lightly golden.

3. Add tomatoes and water:
   Pour in the chopped tomatoes (and sugar, if using), then add the boiling water. Stir, cover, and cook for about 10 minutes.

4. Add remaining vegetables:
   Add the carrots and peas. Season with salt and pepper, bring to a boil, then reduce the heat to medium-low.

5. Simmer:
   Cover and simmer gently for 30–40 minutes, or until all the vegetables are tender and the sauce has thickened slightly.

6. Finish with herbs and lemon:
   Stir in the dill, parsley, and lemon slices. Simmer for another 2 minutes to blend the flavors.

7. Serve:
   Drizzle generously with the remaining olive oil. Serve warm or at room temperature with crusty bread or rice.

Optional Additions

• A handful of spinach or silverbeet during the last few minutes of cooking

• Crumbled feta on top when serving

• A pinch of chili flakes or smoked paprika for a gentle kick