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Purslane dish with rice and tomato

Serves 6From: Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok)

Ingredients

  • 1,500 gPurslane
  • 82.2 gOlive oil
  • 220 gOnion
  • 369 gTomato
  • 2.5 gSalt
  • 40 gRice

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Purslane68%
  2. Tomato17%
  3. Onion10%
  4. Olive oil 4%
  5. Rice 2%
  6. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Cut off the root ends and the thick stalks of the purslane.

  2. Wash the purslane 2-3 times in plenty of water and chop it into bite-sized pieces.

  3. Put the olive oil in a pot, add the onion and cook until it turns pink, then add the diced tomatoes.

  4. Add the washed rice, salt and purslane. Cover without adding any water; let it come to the boil over high heat first, then lower the heat and cook until the rice is tender.

Where this recipe comes from

From a published work: quantities come from Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok); the method is written in our own words.

Last changed: November 4, 2026

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