From Antalya to the Allotment: A Purslane Dish with Deep Roots

We were in Antalya about three years ago, meeting friends for a quick coffee before dinner at my favourite restaurant there—7 Mehmet. While chatting, I mentioned how much I adore purslane. That slightly tart, juicy green has always been a summer staple for me—perfect in yoghurt dips, salads, or eaten straight with a squeeze of lemon.

As we said our goodbyes, my friend opened the boot of her car and handed me a generous bunch she’d bought from the market. We were flying back the next day, so I tucked it into my suitcase and brought it home.

From that bunch, I snipped off a few sprigs and planted them in a pot. They took root easily, and that first summer I harvested just enough for a few small salads and dips. It wasn’t much, but it was a start—and it gave me confidence.

The following year, I got a few rooted stems from my allotment neighbour, who had purslane growing wild in her patch. I planted them in a stubborn corner where we’d tried (and failed) to grow asparagus. The purslane didn’t exactly thrive that year, but I had enough to cook a few small dishes—and, more importantly, I managed to collect seeds.

This spring, I sprinkled those seeds over the same patch, and voilà: the bed is now bursting with purslane. It’s even jumped over to the tomato beds. So far this season, I’ve picked over 5 kilos—and it doesn’t look like it’s slowing down any time soon.

With that abundance, I’ve been returning to one of my favourite ways to cook purslane: stewed gently with olive oil, onion, garlic, and pearl barley. It’s the kind of dish that’s somewhere between a stew and a mezze, earthy and glossy, and just as good warm as it is at room temperature with a bit of bread.

Purslane with Pearl Barley

A simple, nourishing dish using fresh purslane from the garden or allotment.

Ingredients

1 large bunch of purslane (about 500 g)

½ cup olive oil

1 medium onion, finely chopped

4 garlic cloves, thinly sliced

¼ cup pearl barley

½ cup water

½ teaspoon salt

Method

1. Prepare the purslane:

   Separate the leaves and tender stems from the thicker stalks. Wash them both well, then slice the stems finely—about 2–3 mm thick. Set aside.

   
   

2. Cook the base:

   In a large sauté pan or shallow pot, heat the olive oil over medium heat. Add the chopped onion and finely sliced purslane stems. Cook gently for 10–15 minutes, stirring occasionally, until the stems are soft.

3. Add the garlic:

   Add the sliced garlic to the pan and cook for 1–2 more minutes, just until fragrant.

   
   

4. Add the leaves:

   Stir in the purslane leaves and cook for another 1–2 minutes until wilted.

   
   

5. Add barley and simmer:

   Add the pearl barley, water, and salt. Bring to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 30 minutes.

   
   

6. Finish the dish:

   After 30 minutes, remove the lid and continue cooking until all the water has evaporated and the mixture looks glossy and tender—about 5–10 more minutes.

   
   

7. Serve:

   Serve warm or at room temperature with crusty bread, or as part of a mezze spread.