About the Recipe
Recently I was gifted Naz Deravian's "Bottom of the Pot," a sensational Persian home cookbook that is filled with exciting recipes to get more creative in the kitchen. My favorite section of the book is the section on mezze, there are so many great dips to make in this life. I gravitated towards the boarni laboo (beet dip) for it's vibrant color and am excited to share my results with you below. I don't exactly followed Deravian's recipe and I think it's important to use what you have at home - the results will be sensational.
Ingredients
1 beet
1 cup of Greek yogurt
Olive oil
Vinegar (red wine is what Naz Devrian uses but you should use what you have at home)
1 lemon
Salt
Mint or dill
Sumac
Preparation
Wash your beet throughly and then steam it until it is nice and soft and you can remove the skin by hand (about 30 minutes)
Let your beet cool until just warm, and using a box grater, grate your beet on the largest holes
Incorporate your beets with one-cup of yogurt in a small bowl, add in a table spoon of olive oil, and three table spoons of vinegar (Naz recommendations to use red wine vinegar, but I only had a mix of apple cider vinegar and rice vinegar and it was fine)
Squeeze in lemon juice and continue to mix together
I added chopped dill since I had it for another recipe, but use any fresh green herb of choice (she uses mint)
Salt as needed, and add a pinch of sumac
Let this sit overnight and serve the next day, adding fresh olive oil and serve with fresh bread
You can find the link to "Bottom of the Pot" here.