Dandouri Aghtsan
Դանդուռի աղցան·(dan-doo-ree agh-tsan)
The Mezze Fridge (Weeknight Spreads & Snacks)
Purslane is a wildly resilient succulent that American lawns curse as an invasive weed and the Armenian kitchen elevates to the pinnacle of summer meze. For the diaspora kid scouring a suburban Mexican grocery store for verdolagas, this simple salad bridges the gap between the new world and the old. The grandmother's secret lies not in complex spices, but in a precise, brief blanch and ice shock that tames the plant's natural mucilage while preserving a satisfying crunch. Dressed with a sharp, garlicky vinegar brine, it becomes a bright, earthy staple that actually tastes better after a few days in the fridge.
Before you start
Wash the purslane aggressively to remove low-lying grit.
Submerge the entire bunch in a large bowl of cold water, swish vigorously, let the dirt settle, and repeat until the water is perfectly clear.
Ingredients
- fresh purslane10 oz
- garlic2 small
- red wine vinegar2 tbsp
- mild olive oil3 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
Method
- 01
Bring a large pot of heavily salted water to a rolling boil and prepare a bowl of ice water.
Set the ice bath directly next to the stove so you can transfer the greens quickly.
- 02
Submerge the purslane in the boiling water for exactly two to three minutes.
Do not walk away; the goal is to tenderize the stems and neutralize the mucilage without turning the teardrop leaves to mush.
- 03
Immediately transfer the wilted purslane to the ice water to halt the cooking and lock in the vibrant green color.
Let it sit for a minute or two, then drain thoroughly in a colander, gently pressing out excess water.
- 04
Whisk together the garlic, vinegar, oil, salt, and black pepper in your serving bowl or a glass storage container.
- 05
Add the drained purslane to the dressing, tossing thoroughly to coat every leaf and stem.
While it can be eaten immediately, the salad vastly improves if covered and chilled for at least thirty minutes to let the hollow stems absorb the brine.
Notes
If you cannot find purslane at a local farmers market, look for it at any Mexican grocery store under the name verdolagas.
To make a creamy meze dip, swap the vinaigrette for strained yogurt.
Fold the wilted, dried purslane into one cup of plain, full-fat Greek yogurt or labneh mixed with the pressed garlic, salt, and black pepper, then serve with a drizzle of olive oil.
From Cook Armenian in America.