“Borani” in Persian cuisine means a side dish made of Yogurt + “a type of vegetable”. Here we have beetroot Borani. It’s perfect during winter which is the season of the beetroots. With a good quality cooked beetroots you will have a very tasty and colorful appetizer on your table.
For this recipe I followed my friend’s suggestion Nastaran and added grate ginger! It has a beautiful harmony with the flavor of beetroot and yogurt. I also added black onion seeds that combines well with the rest of the ingredients but it’s optional.
This Borani is a good option also as breakfast with cereal but without onion seeds. 🙂
Ingredients | 4-5 servings
- 8 tablespoons of yogurt (whole, no sugar)
- 1 medium beetroot.
- 2 g grated ginger
- 1/2 teaspoon of onion seeds
- to taste Salt, pepper
Preparation
– Cut in dice the beetroot, some prefers to grate them. It’s up to you.
– Mix all the ingredients in a bowl: yogurt, beetroot, salt, pepper, ginger and onion seeds. You’re done!
I took this photo the day after. It’s always so much work to do when you have guests at home and want to serve a Persian banquet. So Borani is one of those choices that you can prepare a day before so you may work on other dishes. Time also helps to have a more tasty and colorful Borani!
Notes:
- Some grate garlic instead of ginger. Do as you prefer. The main ingredients are yogrut and beetroot for the rest you are the boss! 🙂
- The proportions between yogurt and beetroot is subjective. For more creamy result add more yogurt.
- When you prepare beetroot Borani the day before, it probably thickens because beetroots and onion seeds absorb the humidity of yogurt. Add 1-2 tbsp of yogurt to adjust Borani’s creaminess.
Noosh e jan