Borani Laboo (Persian Beetroot & Yoghurt Dip)

Name: Borani Laboo
Yield: 2
Cuisine: Persian
Ingredients: 2 baby beetroot (or 1 larger one), leaves trimmed; ½ cup thick natural yoghurt; ½ teaspoon dried mint; Pinch salt flakes, crushed; Extra virgin olive oil, for drizzling

Persian food is colourful, tasty and healthy. Borani (sometimes written burani or boorani) are Persian vegetable dips made with a tangy yoghurt base, that fire up the appetite for what’s to come and also cut through the rich braises at the heart of Persian cuisine. Spinach is popular and there’s a delicious eggplant one, but I think this fluoro pink beetroot version (borani laboo) is my favourite! This Persian beetroot yoghurt dip is best made with fresh beetroot, but I’ve used canned ones at a pinch and I doubt anyone knew the difference. Borani laboo is great as a side dish or with bread as part of a mazeh (Persia’s mezze) and I’ve seen it piled into little lettuce cups as finger food which looks fabulous too. It keeps well in the fridge for at least 3 days; if the yoghurt weeps a little just give it a stir and another drizzle of oil before serving. Use the beetroot greens to make beetroot leaf borani and, if you have a spare beetroot, use it to make easy Lebanese pink pickled turnips.

Serves 2–4 as a side dish

Ingredients

2 baby beetroot (or 1 larger one), leaves trimmed
½ cup thick natural yoghurt
½ teaspoon dried mint
Pinch salt flakes, crushed
Extra virgin olive oil, for drizzling
Herb leaves, for garnishing (optional)

Method

Place beetroot in a saucepan of boiling salted water and cook for 30–45 minutes, depending on size, until tender.
Set aside until cool enough to handle.
Meanwhile, place yoghurt in a mixing bowl and add dried mint, rubbing it between your hands to crush it.
Stir to combine well and loosen up the yoghurt; taste and add salt (remember that some yoghurt is saltier than others).
Wearing gloves so as not to stain your skin, rub the skin off the beetroot.
Grate the beetroot coarsely into the mixing bowl and gently fold through the yoghurt.
Taste and add more salt if needed.
Cover and refrigerate until needed.
Transfer to a serving bowl, drizzle with oil and scatter with a few herb leaves if you like.