Borani Laboo Recipe - Persian Beetroot Yoghurt Dip
Appetisers,  Side Dishes,  Snacks,  Vegetarian

Borani Laboo – Beetroot Yoghurt Dip

Borani Laboo doesn’t only feed the eyes with its vibrant colour, it also tickles the tastebuds with the subtle sweetness of beetroot and the reviving freshness of mint. Serve it as a side or enjoy it with crackers, bread or on it’s own!

Borani Laboo Recipe - Persian Beetroot Yoghurt Dip | igotitfrommymaman.com #persianrecipes

Ingredients (4 portions)

500g/1.1lbs Greek or Greek style yoghurt

150g beetroot (about 5 beets)

1 tbsp dried mint or a few sprigs of fresh mint (leaves finely chopped)

Salt to taste

Time

Cook: 45 min to 1h

Prep: 10 min

Total: 55 min to 1h 10 min

Method of preparing Borani Laboo

Remove any stalks and leaves from the beets (if they’re fresh, they’re nice in a salad).

Transfer the beets to a small pan and half cover them with freshly boiled water. It’s Important that they don’t cook in too much water, otherwise they loose some of their flavour and sweetness.

Boil them for 45 min to 1h with the lid on. Check on them occasionally to make sure there is still water in the pan. Once they are cooked, the water should be fully absorbed and evaporated.

Let the beets cool down and peel off the skins. If you don’t want pink stains on your fingers, use gloves when handling the beets.

Grate them quite finely using the medium setting on your grater.

Combine the grated beets with the yoghurt until it turns evenly pink. You can use some of the grated beets as a garnish.

Season with dried mint and salt. If you’re using fresh mint, finely chop the leaves of a few sprigs, combine half of it with the yoghurt and beets and garnish your Borani Laboo with the rest. Enjoy!

Borani Laboo Recipe - Persian Beetroot Yoghurt Dip | igotitfrommymaman.com #persianrecipes

Borani Laboo

Borani Laboo doesn’t only feed the eyes with its vibrant colour, it also tickles the tastebuds with the subtle sweetness of beetroot and the reviving freshness of mint. Serve it as a side or enjoy it with crackers, bread or on it’s own!

Course Appetizer, Side Dish
Cuisine Persian
Keyword beetroot, beets, Borani, borani laboo, dip, laboo, yoghurt, yogurt
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 servings

Ingredients

  • 500 g Greek or Greek style yoghurt (1.1lbs)
  • 150 g beetroot (about 5 beets) (5.3oz)
  • 1 tbsp dried mint or a few sprigs of fresh mint
  • Salt to taste

Instructions

  1. Remove any stalks and leaves from the beets (if they’re fresh, they’re nice in a salad).

  2. Transfer the beets to a small pan and half cover them with freshly boiled water. It’s important that they don’t cook in too much water, otherwise they loose some of their flavour and sweetness. 

  3. Boil them for 45 min to 1h with the lid on. Check on them occasionally to make sure there is still water in the pan. Once they are cooked, the water should be fully absorbed and evaporated.

  4. Let the beets cool down and peel off the skins. If you don’t want pink stains on your fingers, use gloves when handling the beets.

  5. Grate them quite finely using the medium setting on your grater.

  6. Combine the grated beets with the yoghurt until it turns evenly pink. You can keep some of it as a garnish. 

  7. Season with dried mint and salt. If you’re using fresh mint, finely chop the leaves of a few sprigs, combine half of it with the yoghurt and beets and garnish your Borani Laboo with the rest. Enjoy!

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. 

I’d love to see your Borani Laboo! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more recipes? Here are my other Persian classics!

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Thanks for stopping by!

Borani Laboo Recipe - Persian Beetroot Yoghurt Dip | igotitfrommymaman.com #persianrecipes

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