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Prep Time10 mins
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Cook Time30 mins
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Serving3 People
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Wild Purslane Salad – Danduri is very popular in Kakheti, Georgia. However, you can find wild Purslane (Danduri) in many regions of Georgia. People make various salads and pickles. As Mely Martinez from Mexico notes in her blog, purslane is also consumed in Mexico, as well as it also appears in the cuisines of the Mediterranean like Greece, Italy, and Spain. Purslane is also consumed in the Middle East & Asia.
In Kakheti, Wild Purslane Salad – Danduri is usually seasoned with vinegar and Kakhuri Zeti (Kakhetian sunflower oil). It is a very suitable side dish for meat and fish. So, when I visit my village Anaga in Kakheti, I always make this dish. It is very delicious and nutritious.
Purslane is rich in potassium, calcium, magnesium, iron, also in vitamin A, B-6, C, E, and Omega-3 Fatty acids. You can find more about the health benefits of purslane is here.
Ingredients
Directions
Thoroughly rinse the purslane and set it aside to dry.
Bring the water to a boil, add the salt and purslane.
Cover the saucepan and keep cooking for 10 minutes. If the stems are harder, it will take more until tender.
Put the boiled purslane onto the bowl and let it cool.
Make the dressing by mixing the wine vinegar, sunflower oil (Kakhuri Zeti), mashed garlic, and salt together.
Add the dressing to purslane and mix it well. Enjoy!
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