Borani-yeh Laboo or Yogurt Beet Dip
Nothing brightens up a meal and everyone’s moods more than a bowl of this fuchsia Borani-yeh Laboo. The tang from the vinegar and yogurt balances and cuts through the earthy
sweetness of the beets, and the tarragon adds a fresh bite. You can cook the beets by steaming them on
the stovetop or in the oven. Or you can simply use store-bought cooked beets. Scoop up with warm
lavash bread, or spread on crisp endive leaves for a striking mazeh.
Serves 6
1 medium beet, cooked and peeled
1 cup Greek yogurt
3 tablespoons red wine vinegar
¼ teaspoon kosher salt
1 teaspoon dried mint
1 teaspoon finely chopped fresh tarragon (optional)
Olive oil for drizzling
Into a medium bowl, grate the beet on the large holes of a box grater. Add the rest of the ingredients, except
the olive oil, and mix to completely combine. Taste to make it delicious, keeping in mind that the flavors
will develop and deepen as the dip rests. Cover and place in the fridge for at least 1 hour for the flavors to
develop before serving. Stir, drizzle with olive oil if you like, and serve.
MAKE AHEAD: Prepare up to 3 days in advance and store in the fridge in an airtight container. If the yogurt
weeps, simply stir to incorporate again. Drizzle with olive oil before serving.
Excerpted BOTTOM OF THE POT: Persian Recipes and Stories by Naz Deravian.
Copyright © 2018 by Naz Deravian. Reprinted with permission from Flatiron Books.
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23 окт 2018
