Ingredients

1 bunch of purslane

2-3 tablespoons of olive oil

1 large onion

1 heaping teaspoon of tomato paste

2-3 tablespoons of rice (bulgur can also be used)

Salt, black pepper, red pepper flakes

Description

Lightly caramelize the onion in the olive oil. Add the tomato paste and sauté for one minute. Add the washed and chopped purslane to the pot and sauté for a couple of turns. Pour in the water and seasonings, then sprinkle in the rice . Cook for about 30 minutes. The dish is done once the rice is cooked. Serve with yogurt. Source