Beetroot borani

• servings: 6 servings
• active time: 5 minutes
• total time: 1hr 5 min

Ingredients

325g beetroot (about 2 very large beets)

A pinch of coarse salt

1 tsp coriander seeds

1 tsp fennel seeds

1⅓ tbsp pomegranate molasses, plus extra to serve

30g preserved lemon, skin and flesh

3 garlic cloves, peeled

Juice of ½ lemon

65g tahini

55g coconut cream

To serve

Olive oil

Dill fronds

1 tsp nigella seeds

Directions

Heat the oven to 180C (160C fan)/350F/gas 4. Trim the beets and put on a bed of coarse salt in a roasting tray. Cover tightly with foil and bake for about 40 minutes, or until a knife inserts into the beetroot with slight resistance.

Meanwhile, toast the coriander and fennel seeds in a dry pan until fragrant, then grind to a powder using a mortar or spice grinder.

Once the beetroot is cool enough to handle, peel and cut into chunks. Put in a blender with the ground spices and remaining ingredients and blend until smooth – about two minutes. Check the consistency (it should be smooth) and seasoning, and adjust if needed.

Spread the borani on a large plate. Drizzle generously with olive oil and pomegranate molasses, and scatter with dill fronds and nigella seeds to garnish.