Persian Beetroot and Yoghurt Borani

Name: Persian Beetroot and Yoghurt Borani
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Yield: Make 1 bowl
Cuisine: Persian
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

by Mini Bhuwania April 20, 2023

April 20, 2023 1.4K views

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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. . .

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2 comments

Anonymous July 19, 2023 - 4:46 pm

Made this to take to a party. It was a hit and a nice change from regular hummus. Everyone love the beautiful colour. thank you,

Rimma

Mini Bhuwania July 21, 2023 - 10:38 am

Hi Rimma, thank you for your feedback. Am glad you all enjoyed the dish.

Persian Beetroot and Yoghurt Borani

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