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Borani, the Iranian yoghurt dip, is an opulent dish for the senses - delectable, visually stunning and guaranteed to win over the hearts of beetroot sceptics.

Prep: 15 minutes
Cook Time: 50 minutes
Serves: 4


Wash the beetroot but don't peel it. Place in a medium-sized saucepan, cover with water and bring to the boil.

Cook for about 40 mins or until tender, topping up with water if necessary. The beetroot is ready when a sharp knife inserted into the middle goes through easily.

Drain and leave to cool.

Peel the beetroot and roughly chop. Blend in a food processor - we like to have a bit of texture, but if you prefer a smooth mix, blend well.

Transfer to a medium-sized bowl. Add the garlic, olive oil, yoghurt, dill, vinegar, sugar and a pinch of salt, then mix to combine.

Check the seasoning and spread the puree on a plate.

Sprinkle with feta, walnuts, nigella seeds and extra sprigs of dill and drizzle with a little olive oil.

Serve with your choice of crackers, we love Line's Knaekbrod or Bonnie Oatcakes


700 grams Beetroot

1 Garlic Clove crushed to a paste with 1/2 teaspoon salt

4 Tablespoons EVA olive oil plus extra for drizzling

4 Tablespoons The Collective Straight Up plain yoghurt

2 Tablespoons fresh dill chopped, plus extra to garnish

2 Tablespoons Red Wine Vinegar

1/4 teaspoon Essente caster sugar

50 grams Feta crumbled

6 Uncle Joe's walnuts roughly crushed

1/2 teaspoon nigella seeds

Crackers of your choice

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