Ingredients

• 800 g fresh purslane
• 1 piece large onion
• 2 piece medium tomatoes
• 4 tbsp olive oil
• 3 clove garlic cloves
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh dill
• 1/2 cup water
• 2 tbsp lemon juice

Instructions

1. Clean and prepare purslane

   Thoroughly wash the purslane under cold running water, removing any dirt or debris. Remove thick stems and keep only tender stems and leaves. Chop into 2-inch pieces and drain well for 5-8 minutes. The leaves should look bright green and feel crisp. Do not skip the draining step as excess water will make the dish watery.

2. Prepare vegetables

   Finely dice the onion into 5mm pieces. Dice the tomatoes into small 1cm cubes, discarding seeds if desired. Mince the garlic cloves finely. Chop the fresh dill roughly. All vegetables should be evenly sized for uniform cooking. Do not cut the onion too coarsely or it won't cook properly.

3. Sauté onion base

   Heat olive oil in a large pan over medium heat for 1-2 minutes until shimmering. Add the diced onion and cook for 8-10 minutes, stirring occasionally, until soft and lightly golden. The onion should be translucent and fragrant. Do not rush this step by using high heat or the onion will burn.

4. Add aromatics

   Add minced garlic and tomato paste to the softened onion. Cook over medium heat for 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly. The mixture should smell aromatic and the paste should lose its raw taste. Do not let the garlic brown or it will become bitter.

5. Add tomatoes

   Add the diced tomatoes to the pan and cook over medium heat for 5-6 minutes, stirring occasionally, until they break down and release their juices. The tomatoes should be soft and saucy. Do not add salt yet as it will prevent the tomatoes from cooking properly.

6. Cook purslane

   Add the cleaned purslane to the pan with salt and pepper. Stir gently and cook over medium-low heat for 10-12 minutes until the purslane wilts completely and releases its natural moisture. The leaves should be tender and the volume reduced by half. Do not overcook or the purslane will become mushy.

7. Simmer and finish

   Add water and chopped dill, then simmer over low heat for 8-10 minutes until the liquid reduces slightly and flavors meld. The dish should have a light sauce consistency. Stir in lemon juice in the last minute. The finished dish should be moist but not soupy. Do not boil vigorously or the delicate texture will be ruined.

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