Borani Laboo – Beetroot Yoghurt Dip
Experience the vibrant and balanced flavours of Persian cuisine with this exquisite Borani Laboo. This traditional Persian appetiser combines the earthy sweetness of beetroots with the creamy richness of Greek yoghurt, creating a harmonious blend of textures and tastes. The addition of tangy passion fruit adds a refreshing sour note, perfectly balancing the dish. Zesty lime zest, aromatic mint, and a hint of garlic further elevate the flavour profile, making each bite a delightful experience.
Garnished with crunchy walnuts and fresh herbs, Borani Laboo is not only visually stunning but also a tantalising treat for the palate. Serve it with your favourite crackers for a refreshing dip or as an elegant starter at your next gathering.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Cook: 45 min to 1h
Prep: 10 min
Total: 55 min to 1h 10 min
Ingredients (4 portions)
500g (1.1 lbs) Greek or Greek-style yogurt
150g cooked beetroot (about 5 small beets)
2 passion fruits
Zest of 1 lime
1 tbsp dried mint or a few sprigs of fresh mint, finely sliced
1 garlic clove, grated
4 walnuts, roughly chopped for garnish
Fresh tarragon for garnish (optional)
Salt to taste
Method
Prepare the Beets:
Remove any stalks and leaves from the beets. (If they’re fresh, the leaves can be used in a salad.)
Transfer the beets to a small pan and half cover them with freshly boiled water. They mustn’t cook in too much water, otherwise, they lose some flavour and sweetness.
Boil the beets for 45 minutes to 1 hour with the lid on. Check occasionally to ensure there is still water in the pan. Once they are cooked, the water should be fully absorbed and evaporated.
Let the beets cool down and peel off the skins. If you don’t want pink stains on your fingers, use gloves when handling the beets.
Grate the beets finely using the medium setting on your grater.
Combine Ingredients:
In a large bowl, combine the grated beets, passion fruit, lime zest, grated garlic, and Greek yogurt until the mixture is evenly pink. Reserve some of the grated beets for garnish if desired.
Adjust the salt to taste.
Garnish and Serve:
Garnish with chopped walnuts and fresh mint.
Serve with your favourite crackers. Enjoy!
I’d love to see your Borani Laboo! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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