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.
- 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
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.