Bought purslane at the farmer’s market on a whim or you think it’s an annoying “weed” in your garden? Try this Turkish classic purslane recipe with rice and tomatoes! This is a budget-friendly family-favorite on its own as well as with plant-based yogurt on the side.
- 1 bunch purslane (makes about 1.5 cups chopped)
- 1/2 cup medium-grain rice*
- 2 tomatoes, peeled and diced
- 1 medium onion, diced
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1/2 tsp salt
- up to 1/2 cup water (you may not need it)
- Wash and cut off the leaves of purslane, then chop the stalks. We will use all parts in this dish.
- In a large pot, heat the olive oil and sautee the onion on medium heat until slightly golden.
- Add the tomatoes, tomato paste, and rice. Sautee for a few more minutes.
- Add the purslane and salt. Depending on how juicy the tomatoes you’ve used are, you may also need to add water at this point.
- Mix and lower the heat. Put on the lid and continue cooking until the rice is soft, about 20 minutes.
- Let rest for at least 5 minutes and enjoy with plant-based yogurt on the side.
For this recipe I personally don’t wash or soak the rice so that there is more free starch in the final dish, making it almost risotto-like. I love this video by Adam Ragusea where he goes over the rice debacle.