Borani chogondar

Borani chogondar

Beetroot salad

By
From
The Complete Middle Eastern Cookbook
Serves
6-8
Photographer
Alan Benson

Boranis are simply prepared, versatile, cooling Persian salads. While they may replace the traditional salad at a meal, they also serve as appealing appetisers. In this role the only accompaniment necessary is a flat bread, such as nane lavash or nane sangyak, or the readily obtainable khoubiz, the Arabic flat bread. Cut the bread into manageable squares for scooping up the borani.

The other role of boranis, popular in summer, is as a substitute for a khoresh when serving a full Persian meal; they also make an interesting ‘sauce’ for polous and kababs served with chelou.

Always be sure to use a thick, drained yoghurt when preparing boranis.

Ingredients

Quantity Ingredient
3 beetroot, cooked or pickled
500g drained yoghurt
salt and freshly ground black pepper, to taste
vinegar or lemon juice, (optional)
1 tablespoon fresh mint, chopped
or 1 teaspoon dried mint
fresh or dried mint, to garnish

Method

  1. Peel and cool the beetroot if freshly cooked. Cut the fresh or pickled beetroot into 1 cm cubes.
  2. Reserve about 35 g of the diced beetroot. Place the remainder in a bowl, gently mix in the yoghurt and season to taste with salt and pepper. If using freshly cooked beetroot, it may be necessary to add a little vinegar or lemon juice to sharpen the flavour.
  3. Mix in the mint; if using dried mint, first rub it to a coarse powder. Cover and chill.
  4. Place the salad in a serving bowl. Garnish with the reserved beetroot, and some mint leaves or powdered dried mint.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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