Pelēkie Zirņi ar Sīpoliem — Latvian Grey Peas with Onions

Other Fast Without Oil Published June 13, 2026

Grey peas are the national dish of Latvia for good reason — they are dense, nutty, and so filling that a single bowl carries you through a winter afternoon. Traditionally they are cooked with smoked pork and fried in fat, but the peas themselves are the soul of the dish, and they hold their own completely. Here they are simmered until tender and tossed with a heap of deeply browned onions, caraway, and marjoram. The peas stay whole and slightly firm, with a chew that makes you slow down and eat with attention.

This version is built for strict no-oil days: the onions are dry-toasted and then braised in their own moisture and a little broth until brown and sweet, no fat required. On oil days, fry the onions in oil for an even richer result, and finish with a spoonful more. Either way the protein from the peas is substantial — this is a working person's bowl.

FASTING LEVEL: Fast Without Oil (adaptable for oil days — see notes)
SERVINGS: 4
TIME: 1 hour 15 minutes (plus pea soaking)

INGREDIENTS

- 2 cups (400g) dried grey peas (or substitute brown/marrowfat peas), soaked overnight
- 2 bay leaves
- 3 large onions, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1/2 cup vegetable broth or pea cooking liquid
- 1 tablespoon soy sauce or a pinch of yeast flakes (for smoky depth)
- Salt and plenty of black pepper
- Chopped fresh dill, to finish

METHOD

1. Drain the soaked peas, cover with fresh water by 5cm, add the bay leaves, and bring to a boil. Reduce to a simmer and cook for 50-60 minutes until tender but still holding their shape. Add salt only in the last 10 minutes. Drain, reserving the cooking liquid.

2. While the peas cook, dry-toast the onions: place the chopped onions in a wide dry skillet over medium heat. Stir frequently for 10-12 minutes — they will release moisture, then begin to brown. Let them catch a little color without burning.

3. When the onions are deep golden, add the garlic, caraway, and marjoram. Stir for 1 minute, then pour in the broth to deglaze, scraping up the browned bits. Add the soy sauce.

4. Tip the drained peas into the skillet with the onions. Stir gently to coat, adding a splash of reserved pea liquid if it looks dry. Simmer together for 5 minutes so the flavors marry.

5. Season hard with black pepper and salt. Finish with fresh dill and serve hot, in deep bowls.

NOTES

- On oil days, fry the onions in 3 tablespoons of oil instead of dry-toasting, and drizzle a little more over the finished dish.
- Grey peas are sold dried in Baltic and Eastern European shops; marrowfat peas or brown peas are the closest substitutes.
- Leftover peas are excellent the next day, mashed onto rye bread with a little mustard.
- For more protein and heft, fold in a handful of cooked white beans.