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!

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!

5 from 1 vote

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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!

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

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