Beetroot Borani
Beetroot borani has always been one of the most popular dishes on the menu at Sam and Sam Clark's Morito restaurant. Now you can make this superb Iranian yoghurt dip at home.
From the book
Morito
Favourite dishes from celebrated London tapas restaurant, Morito
Inspired by the flavours of Spain and the Middle East
Make innovative tapas and mezze at home
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Introduction
Borani, the Iranian yoghurt dip, is an opulent dish for the senses: delectable, visually stunning and guaranteed to win over the hearts of beetroot sceptics. A firm favourite on the Morito menu.
Ingredients
| 4 | medium raw bunched beetroot (about 700g) |
| 1 | small garlic clove, crushed to a paste with ½ teaspoon salt |
| 4 tbsp | extra virgin olive oil, plus extra for drizzling |
| 4 tbsp | strained Greek yoghurt, such as Total |
| 2 tbsp | chopped dill, plus a few sprigs to garnish |
| 2 tbsp | Forum Cabernet Sauvignon vinegar, or a good-quality aged red wine vinegar with a pinch of sugar |
| 50g | feta cheese, crumbled |
| 6 | walnut halves, roughly crushed |
| ½ tsp | black onion seeds |
Method
WATCH the chefs at Morito prepare their incredible Beetroot Borani!
Wash the beetroot but don’t peel it, then put in a pan, cover with water and bring to the boil. Cook for about 40 minutes or until tender, topping up the water if necessary. The beetroot is ready when a sharp knife goes through easily. Drain and leave to cool. Peel the beetroot and blend in a food processor. You want some texture in the purée, so don’t over-blend. Transfer to a bowl, add the garlic, olive oil, yoghurt, dill, vinegar and a pinch of salt and mix well. Check the seasoning and spread the purée on a plate. Sprinkle with the feta, walnuts, black onion seeds and extra sprigs of dill
and drizzle with a little olive oil. Serve with Flatbread or pitta.
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