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 *optional
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 the 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.
Serve this beautiful and delicious salad cold or at room temperature with your favorite dish.