Borani (sometimes written burani or boorani) are Persian vegetable dips made with a tangy yoghurt base, they’re ideal for stimulating appetite and cutting through rich stews and other dishes. Spinach is commonly used and there’s a delicious eggplant version. I love the earthy flavour of this beetroot borani, as well as the flash of brightness it brings to the table. 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.
Serves 2–4 as a side dish
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