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Beet Borani

Updated: Jan 16, 2021

As mentioned in Day 91 of The Challenge

We first discovered this in out Taste of Persia cookbook by Naomi Duguid a few years ago, but it has since made it into our repertoire. I make it with all sorts of different ingredients, switching up both the toppings and the herbs which are mixed into the yogurt. In this iteration we used thyme, but I like it with mint too, or a mix or herbs. It is also topped nicely by some sumac in addition to the herbs. The topping used here was beets, but carrots, spinach or other vegetables work too. Sometimes I crispy fry the onions instead of sautéing them, thus adding another layer of texturing. Really, this is one you can play around with and make your own. As with many of the recipes I've adopted over the years, it started out Persian, but I don't know how recgonisable it would still be to a Persian. That doesn't stop it being good though!


1 large beet, chopped

1 kg Greek Yogurt

2 tsp thyme

A pinch of salt

pepper to taste

1 1/2 tbsp olive oil

1 onion, chopped

A handful of almonds

1) Drain the yogurt through a cheese cloth for at least an hour. Mix with thyme, 1 tbsp olive oil, salt and pepper.

2) Roast the beets at 180°C for 20-30 minutes until tender. Dry toast almonds in a pan until lightly browned. Sauté onion in remaining olive oil until translucent.

3) Spoon thickened, seasoned yogurt into two bowls and top each with the beets, onions and almonds. Serve.

It is as simple as that. It is a beautifully simple lunch, very satisfying, light and yet filling. I love this and only don't have it more often because I am too lazy to think ahead and drain the yogurt sometimes...

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