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pink yoghurt with beetroot in white bowl with blue paisley tablecloth

Borani Laboo (Persian Yoghurt and Beetroot Dip)

Borani Laboo is a dreamy, creamy Persian recipe of beetroot in yoghurt. It can be eaten as a dip or a condiment in a meal, much like raita.
5 from 8 votes
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Course: Appetiser, Condiments
Cuisine: Persian
Keyword: borani, iranian, persian recipe, yoghurt
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Servings: 6
Calories: 86kcal
Author: Azlin Bloor

Equipment

  • Knife
  • Chopping board
  • saucepan (if you're cooking the beetroot)
  • bowl
  • grater
  • utensils as needed

Ingredients

  • 500 g beetroot unpeeled weight (about 2-3, depending on size)
  • 500 g thick yoghurt Greek style yoghurt
  • 1-2 Tbsp fresh lemon juice to taste, see recipe
  • pinch salt
  • 1 sprig fresh mint leaves or ¼ tsp dried
  • black pepper

Instructions

If Cooking the Beetroot

  • If you are cooking the beetroot, place a small saucepan of water on the stove, to boil.
  • Top and tail the beets.
    500 g beetroot
  • Cut in half, then carefully drop them into the boiling water. Cook for 20 minutes or so, until a knife glides through smoothly.
  • Drain, then leave them to cool completely.
  • Peel the beetroot using a vegetable peeler, then grate them using a medium grater. I always use gloves for this as I hate stained fingers and nails!

If not Cooking the Beetroot

  • Top and tail the beets, then peel them using a vegetable peeler.
    500 g beetroot
  • Grate using a medium grater.

Putting the Borani Laboo Together

  • Tip the yoghurt into a roomy bowl.
    500 g thick yoghurt
  • Save 1 tablespoon of the beetroot, and add the rest of it, along with the lemon juice, pinch of salt and some pepper. Stir well and taste. Add more lemon juice and/or salt if you think it needs it.
    500 g beetroot, 1-2 Tbsp fresh lemon juice, pinch salt, black pepper
  • Transfer the whole thing into a serving bowl and top with the leftover grated beetroot.
  • Thinly cut the mint leaves, scatter all over the borani laboo and serve. Can be made up to 6 hours ahead and kept, covered, in the fridge.
    1 sprig fresh mint leaves

Fancy Mast-o Khiar?

Nutrition

Calories: 86kcal | Carbohydrates: 11g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 95mg | Potassium: 392mg | Fiber: 2g | Sugar: 8g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1mg
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