Olive-Oil Purslane (Zeytinyağlı Semizotu)

Wash the purslane thoroughly and rinse in plenty of water. Then cut it into 3 cm pieces and let it drain in a colander.

Dice the washed onion and tomatoes.

Put the onion, tomatoes, and olive oil into a regular pot. Cook together for 3 minutes, then add the rice.

Cook over low heat for 5 minutes, stirring, until the rice softens.

Add the tomato paste and salt, then add the purslane.

Cook uncovered for 2 minutes while stirring, then cover with a lid.

Once the purslane has wilted (about 5 minutes), turn off the heat. Serve.