I have to say, having a Persian housemate is opening my life up to so many new flavors in the kitchen. The latest addition to our kitchen is the delicious Borani Laboo or Beetroot Yogurt Dip. It’s light and it’s so tasty and the best part? It’s so pink. It’s stunning.
Living in Turkey for as long as I have, I’ve come to really love meze or appetizers. The variety of flavors and choices always leaves me flummoxed. And to be honest, I do want to learn how to make every single one of these insanely good meze. So for this beet yogurt dip, I was so happy to learn just how easy it is to make.
ALSO TRY THIS BEAN GARDEN SALAD!
What’s The Secret Ingredient In This Beet Yogurt Dip?
I’ll be honest with you and tell you that it’s the dill. I was never a huge fan of dill but after trying this dip, I became a convert. A lot of recipes call for parsley, but my housemate goes the dill route. And I am not complaining.
When I made this recipe, I added both parsley and dill, but that’s only because I love love love my greens. Any chance I get to add greens into my food, I shall take it up. My friends love to call that my “rabbit habit” but it is what it is.
What Ingredients Do You Need?
The list of ingredients for this dip is so small (too small even).
- Beetroots: You can boil, steam, or bake your beets. Baking them is the best way to conserve the maximum amount of nutrients. My housemate loves to boil them, though. And growing up, my mom always steamed beets (and ate them with a fork right after with nothing else).
- Yogurt: You will need a nice creamy choice of yogurt. I would not suggest using Greek Yogurt as that would make your dip too thick. I love full fat full cream yogurt, but you can use whichever type you prefer.
- Garlic: You must not skip out on the garlic. It adds so much flavor to the dip, it’s unreal.
- Dill: Be very generous with your dill. If you think you have enough, you don’t. Add more.
- Parsley (optional): I added parsley because I love my greens immensely. You can choose to leave it out.
Can You Make This Dip Ahead Of Time?
Yes, you absolutely can make your beet yogurt dip ahead of time. However, I would strongly suggest to store it in an airtight container or cover it with cling wrap. The color of your dip will largely vary if left in the fridge uncovered for a few hours. This might not be a huge issue for some of you, but we love us some cute aesthetics.
You can definitely bake, boil, or steam you beets ahead of time and store them in the fridge for later. Once it’s time to prepare your dip, chop them up and throw your salad together.
Persian Beet Yogurt Dip (Borani Laboo)
3
servings10
minutes40
minutesKeep your device screen on
Ingredients
- For the beet yogurt dip
1 large beetroot
1 1/2 cup full fat yogurt
1 clove minced garlic
10 sprigs dill
5 sprigs parsley
salt to taste
- For the garnish
olive oil
dill or parsley
Directions
- For the beetroot
- If you’re boiling your beet, place your beet in a pot and cover with water until fully submerged with about 1-2 inches of water above the beet. Boil on a medium flame for 30-40 minutes or until your beet is fork tender.
- If you’re steaming your beet, cut it up into slices. Place in a pot with half a cup of water and cook covered on a low flame for 25-30 minutes or until your slices are fork tender.
- If you’re baking your beet, cover your beet fully in aluminum foil. Bake at 180°C for 40-50 minutes or until it is fork tender.
- For the beet yogurt dip
- In a bowl, cut, slice or grate your beet. I like to chop them up into cubes for a nice bite.
- Add your yogurt, salt, and garlic.
- Now, chop up your dill and parsley finely and add them to the bowl as well.
- Mix together well and garnish with olive oil and more dill.
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