Try this fantastic, vibrant Iranian inspired dish that is perfect for winter root veg season! Borani is a root vegetable and yoghurt dip which goes great as part of a mezze or serve it with some grilled halloumi in a wrap. It’s super easy to make and this recipe makes a large batch with enough to be tucked away in the fridge for a healthy snack.

Preparation time: 
Dietary type: 
Gluten free

500g Beetroot

6 tbsp Thick Greek Yoghurt

2 tbsp Red Wine Vinegar

10g Fresh Coriander (Handful)

1 Clove Garlic (peeled and crushed)

4 tbsp Olive oil



Sesame Seeds


Step 1.


Start by washing your beetroot and placing in a pan of cold water. Bring to the boil and simmer for around 50 mins to an hour until the beetroot is cooked through. Drain and allow to cool.


Step 2.


Peel and roughly chop the beetroot. Place in a food processor along with the yoghurt, vinegar, Coriander, garlic and olive oil. Season well with salt and pepper.


Step 3.


Blend until completely smooth. Taste for seasoning and add more vinegar, salt and pepper if you feel it needs it. Pour into a bowl and sprinkle over sesame seeds, some coriander and an extra drizzle of olive oil.



Recipe by Martin Hill. 

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