Purslane in Olive Oil
Quick answer
Combine washed purslane with rice and onion in a pot and cook in its own juices. Serve warm or cold.
- Total time
- 35 dk
- Servings
- 4
- Calories (est.)
- ~180 kcal
- Difficulty
- kolay
purslane in olive oil · purslane recipe · light turkish dishes
35 dk · 4 servings · 180 kcal
Ingredients
- 1 bunch fresh purslane
- 1 onion
- 2 cloves garlic
- 2 tablespoons rice
- 100 ml olive oil
- 1 tomato
- 1/2 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 tea glass hot water
Method
- Wash the purslane thoroughly, trim the roots, and coarsely chop them.
- Heat olive oil in a wide pan, sauté finely chopped onions and garlic until translucent.
- Add diced tomatoes and sauté until they soften.
- Stir in the washed rice, salt, and sugar.
- Place the purslane on top, add hot water, and cover the pot.
- Simmer on low heat for about 20 minutes until the rice is tender, then let it rest at room temperature.
Do not add too much extra water while cooking; purslane releases its own moisture for a richer flavor.
FAQ
Do I need to add water while cooking purslane?
Purslane releases its own water, so a small amount of hot water is more than enough.
Can it be served with garlic yogurt?
Yes, you can also serve it topped with garlic yogurt after it cools.
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