THE IRANIAN VEGAN

Borani Laboo is a delicious, easy to make dip, best enjoyed with warm bread or crackers. My family’s recipe is made of (vegan) thick yoghurt, beetroot, fresh garlic, chopped walnuts and dried mint. Although most don’t add fresh garlic, my late grandma and her mother (and so on) did, and I think it gives the dish a perfect little kick.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If using uncooked beetroots, chop the tail and stems, peel and boil in water for 20 minutes until cooked through.

Step 2

If using silken tofu, put it through a blender to achieve a smooth consistency.

Step 3

Grate the beetroot into a bowl.

Step 4

Mince the 3 garlic cloves and add them in.

Step 5

Next add in vegan yoghurt or silken tofu. Add the salt, pepper, lemon juice, dried mint and chopped walnuts and mix thoroughly until an even colour.

Step 6

Adjust the salt to your taste.

Step 7

Decorate with dried mint, a drizzle of extra virgin olive oil, and walnuts, if you wish.

Step 8

Enjoy with warm bread or crackers!

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