Yogurt and Cooked Beet Dip

Name: Yogurt and Cooked Beet Dip (Borani-e labu)
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Cuisine: Iranian
Ingredients: 2½ pounds (1.1 kg) uncooked beets, or 1 can (16 oz/450 g) cooked beets, drained; 2½ pounds (1.1 kg) uncooked beets, or 1 can (16 oz/450 g) cooked beets, drained; 2 tablespoons shredded fresh mint or 1 teaspoon dried mint; 2 tablespoons shredded fresh mint or 1 teaspoon dried mint; 2 tablespoons sugar; 1 cup (240 g) plain yogurt; ½ teaspoon black sesame seeds

Borani-e labu

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 35

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2½ pounds (1.1 kg) uncooked beets, or 1 can (16

Asia
Iran
Starter
Vegetarian
Gluten-free

Method

To cook the beets: Place them in a medium-sized baking dish, add 3 cups of water and the sugar. Bake the beets in a 350°F (180°C) oven for about 1½ to