Purslane has become a popular herb since the start of summer. It is a great substitute for spinach. We use spinach in several ways in winter and when its season is over, purslane replaces it. We are so lucky that seasons of these two herbs are different. To be honest, I love sourish flavor of purslane more, so I gladly use it in the place of spinach. I’ve heard that people in some places throw this herb away as they think it’s a kind of weed harmful to their yard. It is absolutely not a weed. On the contrary, it has several benefits to our body. For one thing, it is a fiber rich herb, so it helps digestive system. Second, as it has very low calories, it is one of the best foods that diabetic people and people who are on diet can eat. It helps diabetics ease their thirst and helps people lose weight. It is also advisable to cardiac patients as it contains omega 3 oils, which is quite necessary to body.
We try to take the highest advantage of purslane by eating it in several ways. We make borek filling from purslane, purslane salad, mezze (purslane with yogurt) or a hot dish like this one. If you can find purslane in the place where you live, please try one of these. I’m sure you will love it.
It’s better to wait purslane in water with vinegar drops so that you can clean it up from bacteria. I do the same for all herbs.
Healthy purslane with rice, potatoes and tomatoes.
15 minPrep Time
25 minCook Time
35 minTotal Time
- 1 bunch of purslane
- 1 small potato, chopped in small cubes
- 1 carrot, chopped in small cubes
- 2 tomatoes, chopped
- 1 onion, chopped
- 1 tbsp olive oil
- 2 tbsp rice
- 1 ½ cup hot water
- ½ tbsp pepper paste
- Black pepper to taste
- Clean and wash purslane.
- Chop them randomly. Do not chop them thin. You can even do this with your hands without using a knife.
- Do not throw their stalk unless they are too thick.
- Heat olive oil in a pot. Saute onion. Add pepper paste and tomatoes, stir.
- Toss potatoes and carrots into the pot. Stir.
- Cover the pot and cook it a few minutes. Add water and rice.
- Cook until potatoes and carrots almost tender. Add more water if necessary.
- Finally add purslane and cook until everything is tender. Do not overcook purslane as they are already so fragile and cook easily.
- Add salt and black pepper in the end.
- Serve it warm with yogurt topping.