Borani-e-Labu (Roasted Beets with Yoghurt)

Borani-e-labu with spinach borani – see Mostafa’s comment below for the recipe. Thanks, Mostafa!

This simple Persian dish can be elevated slightly with a minced clove of garlic and a sprinkle of salt.

If I’m firing up the oven, I always try to throw in some extra vegetables to roast, and beets are perfect for slicing into salad or serving up with skordalia. A roasted head of garlic never goes amiss tossed into mashed potatoes. Refrigerate them and then use when needed. I use a heavy iron terrine pan for garlic and beets to roast in.

Preheat the oven to 190C

Ingredients:

5 or 6 medium sized beets or 2 large ones

1 1/2 C yoghurt (I use the best brand of Greek yoghurt)

1 small bunch mint

Method:

Roast the beets for an hour if small and 1 1/2 hours if large in a covered pan or earthenware pot. Let cool to room temperature, slip them out of their skins, and dice them. After you’ve washed your little pink fingers, stir them together with the yoghurt and top with torn mint and a sprinkle of sea salt.

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About timwaterman

I am a landscape architect, urbanist, writer, and lecturer based in London.

One response to “Borani-e-Labu (Roasted Beets with Yoghurt)”

  1. Mostafa says :

    Thak’s fantastic when you see people in different parts of the world like something from your culture. whether food or whatever.

    I do not know have you ever tried another popular Iranian traditional Borani called “Spinach Borani” or not. But if not worth to try even once.

    To make it, you have to boil some spinach (the amounts of ingredients are up to you and subjective). then you finely chop them.

    Add them to a bowl all together with yoghurt, salt, and minced clove of garlic). Then mixe them together and put it into the reregirator to be cooled ans serve it.

    Bon appetit 🙂

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