The one with beetroot

Borani-e laboo

Preparation info
  • Makes about

    3 cups

    • Difficulty


Appears in
Pomegranates & Artichokes: Recipes and memories of a journey from Iran to Italy

By Saghar Setareh

Published 2023

  • About

Another classic borani, but with a wonderfully different flavour palette. I like this one on the sweet side (hence the sugar), but not everyone does. If your beetroot has the stems and leaves intact, you can cook these, chop them up and mix them through the dip as well. I like to keep in some chunky bits of beetroot, as they feel better in the mouth when you chew on them. Throw in a handful of coarsely chopped walnuts as well if you feel fancy.