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.