Borani is a Persian yoghurt-based dip that usually includes cooked vegetables such as spinach or beetroot. There seem to be no precise rules in respect of the ingredients used but this version is one of my favourites. Ironically the first time I was served it we were sitting atop a candlelit roof-top terrace of a restaurant overlooking the market square in Jodhpur which was still bustling with life well into the deep darkness of an Indian summer sky. The Persian influence on Indian food culture is evident everywhere you go – think biryani, jalebi, kebabs and flatbreads such as the quintessential naan – so it’s no surprise that a dish like this features on a menu that represents a deep love of the food of the islamic world. In fact, as we sat there in the flickering light listening to the call to prayer with bats swooping in over our heads, we felt somehow transported to a romantic love story from a very distant land. We were on our honeymoon after all.

Serves 6, as part of a mezze spread

Ingredients

A bunch of raw beetroot, around 600g
1 large clove garlic, crushed with a pinch of sea salt flakes
4 tbsp Kalamata extra-virgin olive oil, plus extra to serve
6 tbsp good quality Greek yoghurt
3 tbsp fresh dill, fronds picked
2 tbsp red wine vinegar
Generous pinch unrefined golden caster sugar
Pomegranate molasses (optional)
50g feta cheese, crumbled, to serve
A handful of walnuts, to serve
Nigella seeds, to serve

How I make it

Wash the beetroot, cut off the leaves and cut into quarters. Place in a pan, cover with water and bring to the boil. Turn the heat down and simmer until soft, between 30-40 minutes. Drain and set aside to cool.

Gently push the skin off the beets and blend in a food processor, not too smoothly as a little texture is great here.

Transfer to a bowl and add the garlic, olive oil, yoghurt, most of the dill, vinegar and the sugar. If you’re using it, add a generous drizzle of pomegranate molasses at this time, I like the sourness as a contrast to the sweetness of the beets. Mix everything together and season to your taste.

Transfer to a bowl and crumble over the feta, walnuts, nigella seeds, the remaining dill and drizzle with a little olive oil (there’s no feta in this photo as the beets were gifted to me and I didn’t have any in the house at the time). Serve chilled.