Purslane Dish

Purslane Dish | giverecipe.com

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.

Semizotu Yemeği

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Purslane Dish
Prep time
Cook time
Total time
Healthy purslane with rice, potatoes and tomatoes.
Serves: 4
  • 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
  • Salt
  • Black pepper to taste
  1. Clean and wash purslane.
  2. Chop them randomly. Do not chop them thin. You can even do this with your hands without using a knife.
  3. Do not throw their stalk unless they are too thick.
  4. Heat olive oil in a pot. Saute onion. Add pepper paste and tomatoes, stir.
  5. Toss potatoes and carrots into the pot. Stir.
  6. Cover the pot and cook it a few minutes. Add water and rice.
  7. Cook until potatoes and carrots almost tender. Add more water if necessary.
  8. Finally add purslane and cook until everything is tender. Do not overcook purslane as they are already so fragile and cook easily.
  9. Add salt and black pepper in the end.
  10. Serve it warm with yogurt topping.


  1. says

    Purslane is delicious! I’ve tried growing it in my garden, but I think it wasn’t getting enough sun. I’d love to be able to cut it right outside.

  2. says

    I have never even heard of this! What a shame. I am going to try and track some of this down at the next farmer’s market I visit. Thanks for sharing this with me!

  3. says

    Zerrin süper olmuş bu yemek. Semizotunu çok severim, havuç eklerim ama patates eklemezdim… Bir de öyle deneyeyim. Hele bir de yabani semizotu bulup yapılırsa yazdığın gibi bol ekşi ekşi. Ellerine sağlık arkadaşım…

  4. OysterCulture says

    This dish just sounds delicious. It almost looks like a soup. I have not seen purslane in a while but I must find some to try this recipe.

  5. says

    Wow, I would have never thought to cook purslane. I love it so much I gobble it up whenever I find it growing out in the field. It’s so delicious and naturally flavored in its pure form. I’m really curious how this tastes! Even my picky 8 year old loves the stuff.

  6. says

    This looks so healthy and delicious! I love purslane but it can sometimes be hard to find…I’ll definitely look for it so I can enjoy this!

  7. says

    Up until yesterday, I had never heard of this herb. I look forward to trying it…I need to find it in the mkts. You’ve given me another recipe to try using this herb. :)

  8. says

    I’ve tried to keep an eye out for the produce that you’ve featured such as nettles and purslane but they don’t seem quite as popular here as they are in your home! Still, I will keep trying – I want to taste this wonderful-looking dish!

  9. michelle says

    I have purslane in my garden. It sows easily if you let it flower but it does die off during winter. Keep it moist and it will survie the hottest summer.
    We love to eat it as salad or even fried with eggs.
    Thanks for another way to use ths great herb

  10. says

    Purslane is a wonderful herb; I have always used it fresh in Lebanese cuisine it is used in salads and sometimes baked in lieu of spinach; this is a wonderful alternative and I will try it some day.

  11. megi says

    Ellerinize saglik, semizotunu cok severim ama bu sekilde hic yapmamistim, aksama tarifinizi deneyecegim. Asli (dokuzuncubulut) bahsetti sitenizden, foodbuzz’dan takip ediyordum ama artik duzenli buradan takip ederim. Tesekkur ederim.

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