Persian Beetroot and Yoghurt Borani

A quick, delicious, glorious pink Persian Beetroot and Yoghurt Borani made with cooked beetroot, greek style yoghurt, tahini and flavoured with onion, garlic and salt. Serve with Persian flatbread sangak or Barbari as part of a Mezze or even simply as a dip with sourdough bread or crackers!

This creamy Persian beetroot borani dip gets its flavours from the natural sweetness of beets, salted onions, garlic and fresh dill. It’s is smooth, delicious, vegetarian and relatively low in carbs.

I fell in love with this dish on my trip to Turkey and since then it makes a regular appearance on our dinner table. Persian food is heavily influenced by other Middle Eastern, Turkish, and Mediterranean staples. Sit at an Iranian table, and you’ll find yogurt and kebabs, but also stews and tea that come from the east and dried fruits and nuts that are a staple of Greek cuisine. Persians believe that foods can be enjoyed hot or cold and meals should be carefully constructed to aid in digestion and overall health. This is why yogurt, which is a cold food, is found on every Iranian table. It’s said to balance out the richness of other hot elements of the meal, like fatty meats or warm spices, such as turmeric, and cool the palate.

Why This Dip Works?

• It uses such simple ingredients, you’ll want to make it all the time
• Beetroots has a lovely earthy sweetness that complements the creamy sourness of yoghurt brilliantly.
• It allows you to achieve peak creaminess without packing on a ton of carbs.
• It’s also the perfect substitute for sour cream and mayo without sacrificing a smooth, silky texture.

So let’s treat our tastebuds and waistline right with this smooth, creamy delicious dish.

What is Borani

Borani or mast-e esfanaj is a traditional Iranian yoghurt dip, also found in Turkey. Borani in Persian language refers to yoghurt based dishes. The most well-know of these dips are Borani Esfenaj which is made using spinach, garlic and yoghurt. Beetroot Borani is called Borani Laboo. Laboo means beetroot in Farsi. But you can make borani with any vegetable you want including roasted aubergines and courgettes.

Persian Beetroot and Yoghurt Borani Ingredients:

• Beetroots: The most important ingredient in this recipe and what gives the dish its glorious colour. I like to cook beets from scratch but you can use precooked store bought beets as well.
• Greek style Yogurt: Works best when making dips because of its thicker consistency compared to natural yogurt and also because it has a tangier flavour and can often be used as a healthier substitute to mayonnaise, sour cream or crème fraîche.
• Tahini: Its earthy flavour shines through without making it overpowering.
• Onion & Garlic: sautéed onion and garlic add subtle aromas and cuts the earthiness of the beets.
• White Wine Vinegar: helps cut the creaminess and adds tartness to the dip.
• Seasoning : salt pepper and cumin powder.
• Olive Oil: Adds a peppery, grassy flavour and fruity aroma to the dish. Making it more flavourful.
• Fresh dill: Adds the freshness

How to Make Persian Beetroot and Yoghurt Borani

Cook the Beetroots:

Wash the beets well and place them in a saucepan or a pot. Fill the saucepan with water until it comes 2 inches above the beets. Place over medium high heat and bring to a boil. Lower the heat to medium and cover. Cook until the beets are fork tender; this can take between 40-45 minutes, depending on the size of the beets. Once the beets are fully cooked, turn the heat off and let them cool completely. Peel then using a knife and cut them into chunks. Keep aside.

Note: If using pre-cooked beets, skip this step and move on to making the dip. 

Sauté the Onions and Garlic

In a small frying pan add 1 tbsp of olive oil. Sauté the onions and garlic until they start to change colour. Keep aside to cool.

Blend in a Food Processor

Add the chopped beetroot, sautéed onion and garlic, tahini, and white wine vinegar to the bowl of a food processor and blend until the texture is smooth (2-3 minutes). With the blade running gently pour the olive oil. Blend for another minute. You want some texture in the puree so don’t be tempted to over blend.

Mixing the rest of the Ingredients

In a medium mixing bowl add the greek style yoghurt, beetroot puree, chopped dill leaves, cumin powder, salt and pepper and give it a good mix. Taste and adjust the seasoning.

Spread the dip in a serving bowl. Drizzle with pomegranate molasses and olive oil, sprinkle dill , nigella seeds and roasted pine nuts. Serve with flatbread or crackers!

How to Serve Persian Beetroot and Yoghurt Borani

Traditionally, borani dishes were served as part of a meal as side dishes. Their creamy nature is the perfect complement to savoury rice and stews. It is delicious with toasted Persian flatbreads and makes a great addition to a mezze platter. It can be eaten as a dip with sourdough bread, crudités, or crackers or even used as a spread in sadwiches. Because of its stunning colour borani will always have an eye-catching presence on your table of appetisers.

Helpful Tips and Tricks to Make Persian Beetroot and Yoghurt Borani

1. When shopping for raw beet, make sure they are firm and the skin is not wrinkled. If you’ve got leftover beets, try our Marinated Beetroot Salad with Red Onions or Beetroot Cutlets.
2. If using precooked beetroots , avoid buying the ones cooked in vinegar. It will make your dish very tart.
3. Greek Style Yoghurt – Strain the yoghurt for 10 minutes in a fine mesh sieve to get rid of all the extra water. If your yoghurt is thick and creamy skip the step.
4. Vegan Version – You can make a vegan version by substituting the yoghurt with a plant-based alternative, I have tried it with coconut cream and vegan greek style yoghurt.
5. Storing Left Overs – Keep leftovers in an airtight container in the fridge and this dip can last up to 5 days.

Kitchen Equipment needed to make the recipe :

• Food processor – Link below

• Mixing Bowls – Link below

.

Afraid you’ll miss a post? Subscribe today and receive updates on new posts, and bonus recipes and information! Follow along on Instagram, Facebook, Tiktok and Pinterest for food inspiration and adventures.

.

Persian Beetroot and Yoghurt Borani

Serves: Make 1 bowl Prep Time: 10 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Pin

Print

Ingredients

• 3-4 medium beetroot, boiled
• ½ cup greek style yoghurt (125ml)
• 4 tbsp tahini
• ½ red onion, roughly chopped 
• 1 clove garlic, roughly chopped
• 2 tbsp white wine vinegar
• ½ tsp cumin powder
• handful chopped dill leaves
• 3 tbsp olive oil 
• salt and pepper to tate 

Garnish

• 1-2 tbsp olive oil 
• 1 tbsp pomegranate molasses
• 1 tbsp pine nut, roasted
• dill leaves
• 1 tsp nigella seed

method

1. Wash the beets well and place them in a saucepan or a pot. Fill the saucepan with water until it comes 2 inches above the beets. Place over medium high heat and bring to a boil. Lower the heat to medium and cover. Cook until the beets are fork tender; this can take between 40-45 minutes, depending on the size of the beets. Once the beets are fully cooked, turn the heat off and let them cool completely.
2. Peel the beets using a knife and cut them into chunks. Keep aside.
3. Sauté the chopped onions and garlic in 1 tbsp olive oil until the onions starts to change colour (light golden brown). 
4. Add the chopped beetroots, sautéed onions and garlic, tahini, white wine vinegar and salt in a food processor. Bland for 2-3 minutes until smooth but still has a bit texture. With the blade running gently pour the remains olive oil into the processor. Bland for another minute. 
5. Remove in a medium size mixing bowl. Add the greek style yoghurt, chopped dill leaves, cumin powder, salt and pepper. Taste and adjust the seasoning. 
6. Spread the dip in a serving platter, drizzle with pomegranate molasses and olive oil. Sprinkle the nigella seeds, pine nut and dill leaves. Enjoy with toast d flatbread or sourdough bread. 

 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!

.