Last summer, I posted a recipe for mast-o-khorfeh (yogurt with purslane). Tokhm-e khorfeh (purslane seeds) are used as a topping for naan berenji (rice flour cookies).
Salade Khorfeh - Shirazi Style Purslane Salad
2 cup purslane leaves
5 Persian cucumbers or any small and seedless cucumbers, peeled and cut into small pieces
4 firm plum tomatoes or any small ripe tomatoes, cut into small pieces
1 small onion, (red or yellow), cut into small pieces, I used red onion.
1 teaspoon dried mint
1/3 cup olive oil or vegetable oil
1/3 cup fresh-squeezed lemon juice
Salt and pepper to taste
- In a large mixing bowl combine purslane, cucumber, tomatoes, onion and dried mint.
- Add the lemon juice, olive oil, salt and pepper and mix well. Taste, adjust the seasoning and serve.