Go Back Email Link
+ servings

Borani Laboo

Betroot Borani
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetiser, Dip
Cuisine: Iranian, Persian
Keyword: beetroot, vegan option, vegetarian, yoghurt
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 4 small raw beetroot
  • 5 tbsp Greek yoghurt (heaped tablespoon)
  • 1 clove garlic (crushed)
  • 50 g feta crumbled
  • 1 tsp dried mint
  • 1 tbsp red wine vinegar
  • 1 tbsp toasted argan oil or olive oil (plus extra for drizzling)
  • 1 tbsp nigella seeds (plus extra for sprinkling on top)
  • Salt and pepper (to taste)

Instructions

  • Wash the beetroot, put in a pan (unpeeled), cover with water and bring to the boil. Cook until tender (approx. 40 mins), topping up the water, if necessary. The beetroot is ready when a sharp knife goes through easily.
  • Drain and leave to cool. Peel the beetroot and grate using the coarse side of a grater.
  • Transfer to a bowl, add the yoghurt, garlic, oil, mint, vinegar, feta, nigella seeds, salt and pepper and mix well.
  • Top with a sprinkling of nigella seeds and a drizzle of oil. Serve with Flatbread.