Stuffed Purslane Recipe

Stuffed Purslane Leaves, An Aegean Style Vegetarian Recipe
Servings: (2-4 servings)
Prep: 30 minutes or more depends on your speed


1 medium size  onion, finely chopped
1 cup rice ( basmati )
1 bunch Purslane, washed, trimmed, parboiled
1 cup fresh parsley, finely chopped
2 tbsp olive oil
1/4 cup sun dried tomatoes
t tbsp fresh dill, finely chopped
1 tbsp tomato paste
1/2 tsp thyme
1 tsp paprika
1 tsp salt
For cooking  stuffed purslane 2 cups hot water

How to make stuffed purslane vegan dish?

You should parboil the fresh purslane leaves for 15 minutes before stuffing.
Do not cook, just put in a large pan with boiled water, ( 35 oz or more ), leave the purslane inside until you cook them.

After parboiled purslanes, carefully trim the hard part, the stem. These parts is not good for folding it , you can not roll the leaf without messing the ingredients.

While purslanes staying in hot water, finely chop onions, dill and parsleys. Saute the onion in a large frying pan, add onion, parsley, dill, tomato paste, mix well. Add 2 cups of water. Stir. Then add the rice. Let it cook about 15 minutes. Do not over cook rice. The rice should be half cooked.

Pick a purslane leaf, put in a plate. Trim the edge of the vein. Put one tablespoon of rice mixture in it and roll.

Make sure that rice neatly stuffed inside the leaf. Repeat same for all leaves.


Put all the stuffed purslane in a deep pot. They should be organized in the pot without gap between them. On top of the stuffed purslanes, sprinkle sun dried tomatoes.

Cover with a glass of plate ( on top of the stuffed purslanes, let the plate give pressure, so when it is cooking rice will not explode).

Add 2 cups of hot water, cook in a slow heat for about 20-30 minutes.

When you are serving, you may  add 1 tablespoon of yogurt on the plate.

Bona Petite, Afiyet Olsun!

If you like this recipe, check it out Aegean Vegetarian Cookbook:

Please share it
Email this to someoneShare on Google+Pin on PinterestTweet about this on TwitterShare on LinkedInShare on Facebook