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Borani Laboo

Betroot Borani

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Course: Appetizer , Condiments
Cuisine: Persian , Iranian

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

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