Beetroot Leaf Boorani

Beetroot Leaf Boorani

Fresh crisp beetroot leaves make a great addition to a salad or a Persian herb platter (sabzi khordan), but they tend not to be valued in Australia. They’re generally chopped off the beets and thrown out, so they’re usually not in great condition; but it’s surprising what a good soak in a sink of cold water can reveal. Rather than waste those wilted beetroot leaves and stems next time you have a bunch of beetroot, try this deliciously easy Persian dip, beetroot leaf boorani (thanks to chef Tom Hunt for the inspiration). For a great start to the meal, pour a glass of Latta Rattlesnake Contact Blanc with this dip, a delicious full-bodied blend of riesling, viognier, sauv blanc and gewürz from Owen Latta in the Victorian Pyrenees. Scroll down to the FAQ below to discover more about Persian cuisine.

Serves 4 as a starter

Ingredients
  • 1 bunch beetroot (about 4 roots)
  • 1 tablespoon extra virgin olive oil, plus extra for drizzling
  • Salt flakes and freshly ground black pepper, to taste
  • 1 clove garlic, crushed
  • 1 cup thick natural yoghurt
  • 1 teaspoon dried mint
  • 1 tablespoon finely chopped walnuts
  • 1 piece sangak or other flatbread

 

In Sydney, buy sangak from Sangak Bakery in Guildford. Wrap tightly in plastic wrap, place in a freezer bag and freeze asap. To use, remove from bag and remove plastic wrap, wrap in aluminium foil and place in a 180°C oven for about 10 minutes, until warmed through, cut in half to serve. Refrigerate any leftover wrapped in the foil and toast the next day.

Method
  1. Cut the leaves and stems off the beetroot, leaving about 5cm attached to the root. Set roots aside for another dish.
  2. Place leaves and stems in a sink of cold water for about an hour (or overnight); don’t worry if they’re wilted or damaged, at this stage soak them all.
  3. Once they’ve had a good soak, inspect them and discard any that are still wilted; dry the rest well.
  4. Slice the leaves off the stems, reserving both separately.
  5. Finely chop stems and finely shred the leaves.
  6. Place oil in a heavy-based frying pan over medium heat, add stems and a good pinch of salt, cover and cook for 5 minutes, stirring occasionally.
  7. Reduce heat to low–medium, stir in leaves, cover and cook for a further 5 minutes or so, until completely wilted.
  8. Add garlic, increase heat to medium and stir for a minute or so, until well distributed and aromatic.
  9. Tip into a colander and set aside to cool.
  10. Meanwhile, place yoghurt in a bowl with a good grind of pepper, add mint, rubbing it between your hands to crush it, and stir to combine well.
  11. Squeeze cooled beetroot gently to remove excess moisture then stir into the yoghurt mixture. Taste and add salt.
  12. Spread beetroot leaf boorani into a shallow bowl, sprinkle with walnut, drizzle with oil, and serve with bread on the side.
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Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
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FAQ

Boorani (sometimes written burani or borani) 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 to make boorani and there’s a delicious eggplant version. I love the earthy flavour of this beetroot boorani, whether it's made using the roots or the leaves and stems.

Boorani is great as a side dish or with bread as part of a mazeh (Persia’s mezze).

Iran’s most iconic bread, sangak is traditionally made on a bed of hot pebbles, giving it a distinctive look and chewy texture.