Turkish cuisine · Vegetable Dishes

Purslane Stew

Purslane braised with onions, tomatoes and a little rice, served with cool garlic yogurt.

Ingredients · for 4 servings

• 700 g purslane
• 2 onions
• 3 tomatoes
• 60 g long-grain rice
• 1 tbsp tomato paste
• 4 tbsp olive oil
• 300 g yogurt
• 2 garlic cloves
• 1 tsp pul biber (Aleppo pepper)
• Salt, pepper

Instructions

1. Wash the purslane thoroughly in cold water, pluck off the coarse stems and roughly chop the leaves; rinse the rice briefly.
2. Finely dice the onions and sauté in the olive oil over medium heat for 5–6 min. until translucent.
3. Add the tomato paste and fry for 1 min. until it smells dark and fragrant, then add the diced tomatoes and simmer uncovered for 5 min.
4. Stir in the purslane and rice, salt, pepper and pour in 150 ml hot water – the purslane itself releases plenty of liquid.
5. Cover and braise over low heat for 20–25 min. until the rice is soft and only a creamy sauce remains in the pot.
6. Stir the yogurt with the crushed garlic and salt, arrange the vegetables lukewarm, sprinkle with pul biber and serve the garlic yogurt alongside.