Purslane in Olive Oil
Summer's lightest olive-oil dish: purslane cooked with rice, eaten with garlic yoghurt.
- Time
- 35 minutes
- Serves
- 4
- Level
- Easy
- Cuisine
- Turkish
Directions
- Trim away the thick stems; wash the leaves and tender stems and drain.
- Soften the onion in the olive oil; add the rice and stir for 2 minutes.
- Add the grated tomato and cook until the liquid reduces.
- Add the purslane — it releases its own moisture, so little water is needed.
- Add the salt and half a cup of hot water, then cover.
- Cook over low heat for 15-18 minutes.
- Whisk the yoghurt with the garlic and spoon it over to serve.
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