Hi friends! Today, I’m making one of my favorite summer stews Semizotu Yemeği, also known as Purslane Stew. It’s a simple Turkish dish, but it tastes so fresh and full of flavor! The juicy red tomatoes and green purslane cook together to make a cozy and healthy meal. It’s vegan, warm, and filling, and you don’t even need to add water how cool is that?
If you can’t find purslane, don’t worry. You can use spinach instead, and it still turns out delicious. Let’s get cooking!
Method
Soften the Onions
First, get a large frying pan and pour in the olive oil. Place it over medium heat and let the oil warm up. Then, add the finely chopped onion to the pan. Let the onion cook slowly for about 12 to 15 minutes. Stir it now and then. You’ll know it’s ready when the onion looks soft, golden, and a little jammy. This step gives the stew a sweet and rich base, so take your time here.
Add the Tomatoes
Once the onion is nice and soft, it’s time to add in the tomatoes. You should have three chopped and three grated. The chopped ones add little bites of tomato, and the grated ones help make a smooth sauce. Stir them into the onion and oil mix, and let it all bubble gently. As it cooks, the tomatoes will start to break down and mix with the onions.
Stir in the Pepper Paste
Now, scoop in the sweet red pepper paste. This is called Tatlı Biber Salçası in Turkish. It gives the stew a bright red color and a little sweetness. Stir the paste really well so it melts into the tomato mixture. It should turn smooth and saucy, like a light tomato jam.
Add the Purslane
Next, wash your purslane well and gently shake off the water. Add it right into the pan. The leaves and stems will look big at first, but once they hit the heat, they’ll start to wilt down quickly. Stir it in just enough to help it shrink a bit and mix with the sauce.
Add the Rice and Seasonings
Now it’s time to add the rice. Make sure it’s washed and drained before you toss it in. Then sprinkle in the salt and black pepper. Stir everything together really well so the rice is coated in all that tasty tomato and pepper sauce. This part helps the rice absorb all the flavors while it cooks.
Cover and Simmer
Turn the heat down low and place a lid on the pan. Let the stew cook slowly for another 12 to 15 minutes. You don’t need to add any water seriously! The tomatoes and purslane will let out enough liquid as they cook. Just keep the lid tight so the steam stays inside. When the time is up, check to see if the rice is soft. If it is, you’re ready to serve!
Necessary Tools
- Large frying pan with a lid
- Wooden spoon
- Sharp knife
- Cutting board
- Grater
- Bowl for washing rice
Purslane Stew (Semizotu Yemeği)
Cuisine: AmericanDifficulty: Easy2
servings10
minutes25
minutes35
minutesIngredients
3 tablespoons olive oil
1 large onion, finely chopped
6 large ripe tomatoes (3 chopped, 3 grated)
2 tablespoons sweet red pepper paste (Tatlı Biber Salçası)
250–300g purslane (or spinach if you can’t find it)
40g white rice (short or long grain), washed
½ teaspoon sea salt
½ teaspoon black pepper
Directions
- Start with the onions. Heat the olive oil in a big pan over medium heat. Add the chopped onion and cook it for about 12–15 minutes until it’s soft and golden.
- Add the tomatoes. Put in the chopped and grated tomatoes. Stir well and bring it to a simmer.
- Time for the pepper paste. Mix in the sweet red pepper paste and stir until it blends into the tomato sauce.
- Add the greens. Toss in the purslane. Stir gently until it starts to wilt.
- Add the rice. Pour in the washed rice, salt, and pepper. Stir everything together.
- Cover and cook. Put the lid on and lower the heat. Let it cook for another 12–15 minutes. The rice will soak up the juices from the tomatoes and purslane, so no extra water is needed!
Notes
- Don’t skip grating the tomatoes it helps them cook faster and gives a nice texture.
- Keep an eye on the heat once the rice goes in. If it’s too high, the stew might dry out.
- Make sure the lid fits tightly so the steam stays inside and helps the rice cook properly.
Serving Suggestions
- Serve it warm with crusty bread for dipping.
- A side of plain yogurt makes it creamy and cool.
- Add a little squeeze of lemon for a fresh kick.
Fun Fact
Did you know purslane is packed with omega-3? It’s one of the healthiest greens you can eat and it grows wild in lots of places during summer!
Conclusion
This Purslane Stew is one of those feel-good meals that tastes like sunshine in a bowl. It’s cozy, simple, and full of good stuff. I love how the tomatoes and greens make their own sauce. It’s great for summer, and super fun to make. Give it a try, and let me know how it turns out!
