Wilted Purslane Salad – Dandouri Aghtsan
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Who said that weeds are a nuisance? Try making this wilted purslane salad, and it will change your mind. You might even find yourself craving it every day. Not to worry—it’s so easy to make. The hardest part is getting your hands on a bunch of lush and succulent purslane.
Table of Contents
Chronicles of dandour (purslane)
If you haven’t heard about this plant, keep reading. It’s a common garden weed that appears in early to mid-summer and, if you look closely, resembles a tiny, slender jade plant.
In Armenia, this herb goes by different names. In Eastern Armenia, it’s commonly known as dandour, while in Western Armenia, it’s called parprem. This plant has a long history as both a culinary herb and a medicinal plant, with mentions in medieval manuscripts.
Today, modern medicine recognizes purslane as most nutrient-dense foods on earth . Its leaves are a rich source of omega-3 fatty acids, which help prevent heart attacks and strengthen the immune system.
What’s unique about this Recipe?
Grocery and Pantry List
Time Required:
Recipe Steps at a Glance
This purslane wilted salad recipe can be broken down into the following steps:
Step-by-step: How to Make Wilted Purslane Salad
Step 1: Preparing the purslane
Thoroughly wash the purslane and remove any blemished leaves and stalks, cutting off the bottom stems. Bring a pot of water to a boil and add salt. Submerge the purslane bunch into the boiling water. Using tongs, quickly rotate the vegetables to ensure even blanching. Cook for 2-3 minutes, just enough to wilt the plant without it becoming mushy.
Remove from the water and drain in a slotted colander.
Reserving a few tablespoons of the cooking liquid.
Step 2: Making the garlicky brine
Either chop and mince the garlic or press it through a garlic press. Add the garlic to the reserved cooking liquid, then add the salt and red wine vinegar. Whisk to combine everything together.
Step 3: Dressing the purslane
Plate the purslane on a plate or in a container. Generously drizzle the ready brine over. Toss the purslane a few times so the brine is fully coating all the leaves.
Serving Suggestions
Tips and Wisdom from Cafe Osharak
Frequently Asked Questions
How does purslane taste?
Purslane has a unique and distinctive taste. It is naturally slightly sour and salty.
Is it ok to eat purslane raw?
Young and fresh purslane is perfectly safe to eat raw. Wash it really well as purslane is a groundcover (which means it grows low on the ground.) Adding the purslane to a green salad will give a nice texture and slight tartness.
More Armenian Foraged Greens & Salads
Purslane is the summer weed that becomes a dish – briefly blanched, garlic-brined, served at room temperature. These are its seasonal companions from the Armenian meze tradition.
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Dandour- Wilted Purslane Salad
Ingredients
- 1 bunch purslane 300 gram
- 1-2 clove garlic
- 2 tablespoon red wine vinegar
- 1-2 teaspoon salt
Instructions
Prep the Purslane:
- Wash the purslane thoroughly and remove any blemished leaves and stalks.
- Trim the bottom stems.
- Bring a pot of water to a boil and add salt.
- Submerge the purslane bunch into the boiling water.
- Use tongs to rotate the purslane for even blanching.
- Cook for 2-3 minutes until wilted but not mushy.
- Remove from the water and drain in a slotted colander.
- Reserve a few tablespoons of the cooking liquid.
Prepare the Dressing:
- Mince or press the garlic.
- Combine garlic, reserved cooking liquid, salt, and red wine vinegar. Whisk together.
Dress the Purslane:
- Plate the blanched purslane on a serving dish.
- Generously drizzle the dressing over the purslane.
- Toss to ensure the purslane is fully coated with the dressing.
