This delicious, wholesome, and healthy Palestinian Purslane Stew Recipe is a perfect bowl of nutrients. Although it is simple, its taste is so warm, earthy, and comforting.
With a few simple ingredients, you can make the most satisfying vegetarian stew in less than 30 minutes. Once you try it, I assure you, it will become one of your favorite dinner recipes.
This delicious Palestinian purslane stew recipe comes from struggle. Sometimes it would be a real struggle to find something to eat, so Palestinians have no other choice than to cook with what’s around them, such as this available plant. Some of the world’s most amazing dishes came from necessity, so this is no exception!
What Is Purslane?
Purslane is a staple in Middle Eastern cuisine. This leafy green is a vegetable and not a weed, and it is used in a variety of Palestinian, Lebanese, and Turkish dishes.
The scientific name for this vegetable is Portulaca oleracea. This plant has medium-hard, thick, juicy stems and tender leaves. It has a mildly sweet and acidic flavor and tastes similar to a combination of watercress and spinach.
This vegetable can also be consumed raw and can be added to a variety of cold dishes and salads. Purslane grows in almost all kinds of environments. For example, it can be found on sidewalks, damp soil, or even in your backyard garden, so it’s definitely worth having a good look before you go out to buy some.
Health Benefits of Purslane
This humble and easily affordable vegetable is loaded with a range of nutrients. Purslane is low in calories and has a higher nutritional value than most other herbal vegetables. It is high in vitamins A and C and minerals such as magnesium, iron, potassium, and calcium.
Purslane also has the highest-recorded omega 3 fatty acids than in any land plant, so you have a strong reason for using this healthy vegetable in your cooking.
Keep in mind that purslane and other leafy vegetables have high levels of oxalates, which can contribute to the formation of stones in the urinary tract and kidneys. Those who are prone to developing kidney or urinary tract stones should avoid eating purslane.
How to Serve Palestinian Purslane Stew
Purslane is a slightly sour and salty plant by default. However, when combined with rich olive oil and other vegetables in a warm dish, it turns out to be such a delicious mixture.
Serve this amazing Palestinian purslane stew warm with a bit of Greek yogurt and some fresh crusty bread toasts.
It is also very nutritious and delicious when served on its own with a bit of freshly squeezed lemon juice.
You can definitely adjust this recipe to suit your taste by adding different spices – a bit of chili spice goes really well in this stew.
For a more fulfilling dish, you can add bulgur, rice, or quinoa.
You can add tomato paste during cooking; it will add an intense tomato flavor and give your stew a rich color.
Frequently Asked Questions
Store the leftover stew in an airtight container and refrigerate for up to 3 days.
Purslane is a strong vegetable which can tolerate drought as well as heat. It blooms from the early summer through the end of autumn.
You can find fresh purslane in most supermarkets, grocery stores, farmers markets, or wholefoods stores. You can also find wild purslane growing in places such as sidewalks or even in your own garden.
To reheat, simply microwave a plate of purslane stew or heat it for a few minutes in a pot on the stove top.
Ingredients for Palestinian Purslane Stew Recipe
Purslane: I have used fresh purslane, but frozen purslane will work just as well.
Oil: I like to use olive oil in cooking, but you can use any other vegetable oil instead (avocado oil, coconut oil, sunflower oil, etc.).
Onion: You can use white or red onion, both work just fine.
Roma tomatoes: It is a preference, but you can of course use regular tomatoes as well.
Bullion powder: I’ve used a shop-bought vegetable bullion powder for the recipe, but you can use fresh vegetable stock, too.
Garlic powder: Add some garlic powder for an intense and aromatic flavor.
Black pepper: Black pepper adds depth and some spice to the stew.
Salt: Use salt to taste, but do so lightly since the plant can be a little bit salty.
How to Make Palestinian Purslane Stew Recipe
Chop up your vegetables finely. The purslane is fully used, including the stems! No food is wasted in this recipe.
Add the olive oil to a pot on medium heat then add the diced onions. Sauté until softened.
Once soft, add the chopped purslane and the tomatoes and then mix.
Sprinkle the spices and mix thoroughly before lowering the heat to medium low, so the mixture doesn’t burn.
Once the purslane turns into a dark green color and the tomatoes are softened, you’re ready to enjoy a perfect meal.
Serve with pita bread and a nice sprinkle of toasted nuts.
Palestinian Purslane Stew Recipe
- 3 full bunches of purslane chopped
- 1 small onion chopped
- 2-3 roma tomatoes or regular tomatoes
- 1 teaspoon bullion powder
- 1 tablespoon garlic powder
- ¼ teaspoon black pepper
- ¼ cup olive oil
- salt to taste
- Chop up your vegetables finely. The purslane is fully used, including the stems! No food is wasted in this recipe.
- Add the olive oil to a pot on medium heat then add the diced onions. Sauté until softened.
- Once soft, add the chopped purslane and the tomatoes and then mix.
- Sprinkle the spices and mix thoroughly before lowering the heat to medium low, so the mixture doesn't burn.
- Once the purslane turns into a dark green color and the tomatoes are softened, you're ready to enjoy a perfect meal.
- Serve with pita bread and a nice sprinkle of toasted nuts.
- You can definitely adjust this recipe to suit your taste by adding different spices – a bit of chili spice goes really well in this stew.
- For a more fulfilling dish, you can add bulgur, rice, or quinoa.
- You can add tomato paste during cooking; it will add an intense tomato flavor and will give your stew a rich color.