Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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

Samuel & Samantha Clark


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.

Read more Read less


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

Don't miss our spring eBook sale!


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.

Comments are closed.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Morito

Close menu