Borani-Ye Choghandar
Yield
8 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
garlic cloves
|
|
| 1 | cup |
yogurt, plain
|
|
| 1 | teaspoon |
mint leaves
dill or, cilantro, chopped, optional |
*
|
| 1 | pound |
beets
stems trimmed, or 1 lb canned, drained, diced |
|
| 1 | x |
water
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | large |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
garlic cloves
|
|
| 237 | ml |
yogurt, plain
|
|
| 5 | ml |
mint leaves
dill or, cilantro, chopped, optional |
*
|
| 453.6 | g |
beets
stems trimmed, or 1 lb canned, drained, diced |
|
| 1 | x |
water
|
*
|
| 3E+1 | ml |
butter
|
|
| 1 | large |
onions
chopped |
|
Directions
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 to 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.
Sauté onion in butter until golden brown.
In bowl mix onions with beets and yogurt.
Makes 8 servings.
