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+ servings

Borani Laboo

Omid Roustaei, The Caspian Chef
Yogurt with beets
5 from 3 votes
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Servings 4


  • 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


  • 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.


Adjust the tartness by adding more vinegar or if you prefer a touch of sweetness, add a small amount of sugar to the beets. 
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