Borani Laboo

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 1 hour 25 minutes

食材

2 medium beets

1 teaspoon salt

4-5 cups water

32 ounces whole fat yogurt

2 tablespoons red wine vinegar

4 sprigs fresh mint

1 teaspoon nigella seeds, (optional)

步驟

In a large sauce pan, cook the beets with salt and water for 60-90 minutes on medium heat, covered. Once cooked, remove from the heat and set aside.

Once cooled, peel the beets and dice them into small 1/2 inch pieces. Alternatively, you can grate the beets.

Toss the beets with red wine vinegar and set aside.

Place the yogurt in a serving bowl and gently blend the beets into the yogurt. I prefer my yogurt to remain mostly white with bright red beet pieces, so I am careful not to over mix.

Garnish the yogurt with mint leaves and nigella seeds.

Serve with Persian flat breads.