Borani-Ye Choghandar

Recipe Ingredients

2		Garlic cloves
1 cup	237ml	Plain yogurt
1 teaspoon	5ml	Chopped mint - dill or
		(opt)
1 lb	454g / 16oz	Beets - stems trimmed
1 lb	454g / 16oz	Drained canned diced beets
		Water
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Onion - chopped (large)

Recipe Instructions

Crush garlic cloves. In small bowl combine garlic and yogurt. Cover and refrigerate 1 hour.

If using fresh beets, place in pan of cold water to cover and bring to boil. Simmer until tender enough to be pierced through by fork, 30-60 minutes, depending on size. Drain and rinse until cold running water until cool enough to handle. Slip off peels and trim remaining greens. Dice.

Saute onion in butter until golden brown. In bowl mix onions with beets and yogurt. Makes 8 servings.

Source:
Erika Penzer

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