Beetroot Borani Recipe

Prepare beets

If you don't have pre-cooked beetroots, roast or boil 3 medium beets until tender (about 45–60 minutes roasting at 200°C/400°F wrapped in foil, or 30–40 minutes simmering). Let cool, peel and roughly grate or dice to yield about 3 cups. Pat excess moisture with paper towel if very wet.

In a medium bowl whisk together 1 cup Greek yogurt, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp salt and 1 tsp freshly ground black pepper until smooth.

Fold the grated/diced beets into the yogurt mixture until evenly coated. Taste and adjust seasoning — add more salt or lemon if needed.

Warm 1 tbsp olive oil in a small skillet over medium heat. Add 1 tsp nigella seeds and toast for 20–30 seconds until fragrant (they will crackle slightly) — be careful not to burn them.

Remove skillet from heat and stir in 1 tsp dried or finely chopped fresh mint and the minced garlic clove. If using red pepper flakes, add 1 tsp now. Allow mixture to cool 1 minute.

Pour the warm oil, seeds and aromatics over the beetroot-yogurt mixture and gently fold once or twice so the nigella seeds and garlic are distributed (the warm oil will release aroma). Reserve a little oil and a pinch of nigella for finishing if desired.

Transfer the borani to a serving dish, drizzle the reserved extra virgin olive oil (about 1 tbsp) and sprinkle the reserved nigella seeds on top for presentation.

Prepare crudités: cut cucumber and carrot into sticks, halve or quarter radishes, and slice pita or flatbread into wedges. Arrange on a platter around the borani.

Serve immediately at room temperature or chilled. Borani keeps well refrigerated for up to 48 hours; bring to room temperature and stir gently before serving. Enjoy by scooping with crudités or bread.