Description
A healthy southeastern stew where the roadside weed 'purslane' (pirpirim) is simmered tartly with lentils, chickpeas, bulgur, and pomegranate molasses.
Restaurants serving Pirpirim Aşı
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Purslane
- Green lentils
- Chickpeas
- Bulgur
- Pomegranate molasses
Instructions
- [Authentic Recipe]
- Pick leaves and tender stems of wild purslane (or cultivated), wash well, and chop roughly. Parboil green lentils and chickpeas separately until soft.
- Heat olive oil in a pot, sauté onions and garlic, and add tomato and paprika paste for richness.
- Add the parboiled beans, fine bulgur, and purslane to the pot. Pour in water and pomegranate molasses (or sumac water), and simmer on low until the purslane is meltingly soft.
Learn more Spice, substitutes, tips
Key spices
Pomegranate tartness and purslane thickness
Substitutes at Japanese supermarkets
Water spinach or Moroheiya (substitute), Balsamic vinegar
Pairing
Pilaf
Trivia
[Hardcore] Purslane is just a weed in Japan, but in Turkey it's treated as a premium health vegetable rich in Omega-3. A maniac meal where its synergy with pomegranate acidity is divine.
Eating tips & etiquette
[Unique Eating] Delicious piping hot, but eating it refreshing and cold the next day as an olive oil dish after flavors meld is for connoisseurs!
Allergen
Wheat