Borani are Persian dips or side dishes of thick yogurt combined with vegetables and herbs. I’ve come across aubergine, spinach, and courgette before, but beet borani was a new one.
Beets are so often paired with sharp flavours like vinegar or lemon, which masks their flavour, but that’s not happening here. Just the mild tang of the yogurt, and woodsy dried mint to play against the earthiness of the beets.
Beet borani is most startlingly gorgeous fuschia colour – the girls adored it on sight. Having made it with both raw and cooked beetroot, I’m surprised at how little difference cooking makes to the taste or texture of the finished dish. Continue reading
Ten More Bites 