This recipe is from Tom Hunt, author, chef and founder of Poco.

Borani is an Iranian-style yoghurt and walnut dip. Beetroot leaves are one of my favourite ingredients, they taste similar to chard – from the same family – but have an earthier flavour. Use them to replace greens in any recipe. Beetroot leaves are a valuable ingredient in this dish, making it quite remarkable and delicious.

Ingredients (Serves 4 as a snack or 2 as a starter with bread)

For the borani

1 bunch (about 120g) beetroot stalks and leaves, washed

1 small clove garlic, pureed

A few glugs of extra virgin olive oil

100g thick full fat yoghurt or soya yoghurt

1/8 lemon, zest and juiced

To serve

1 tsp za’atar or dried mint

25g walnuts, crushed into large pieces

2 whole wheat pita bread or
Crudite batons of seasonal vegetables:

1 cauliflower with leaves
1 small bunch chard (red or rainbow)
1 head celery (pick a leafy one)
1 head broccoli
1 head fennel (with long stalks)
2 little gem

Method

  1. Slice the beetroot leaves and stalks finely. Place in a thick based frying pan with a glug of extra virgin olive oil and a pinch of salt. Place on a low-medium heat with a lid on top. After a few minutes, give them a quick stir, return the lid and cook for a further minute.
  2. Remove the lid, add half the garlic, and keep stirring until the juices have mostly evaporated. Remove from the pan and allow to cool.
  3. When cold, mix the cooked beetroot leaves with the yoghurt, remaining garlic and lemon zest and juice. Season to taste.
  4. Serve in a bowl, sprinkled with za’atar or dried mint if using, a sprinkle of crushed walnuts and a drizzle of extra virgin olive oil. Eat with toasted whole wheat pita bread and or seasonal crudites. I like to make crudites out of the parts of vegetables that often get thrown away.

 

The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.