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Beet Borani: Azerbaijan Yogurt Dip With Beets and Herbs [Vegan, Gluten-Free]

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Have you tried borani? This yummy yogurt dip is popular in Azerbaijan and Iran, where it's typically served as part of a meze spread. Creamy, dairy-free Greek yogurt is served with tender, earthy beets that have been mixed with fresh dill and oregano and toasted pecans for crunch. Serve this with naan and other meze sides like roasted vegetables and falafel.

Beet Borani: Azerbaijan Yogurt Dip With Beets and Herbs [Vegan, Gluten-Free]





Cook Time



  • Kosher salt and freshly ground black pepper
  • About 1/2 pound beets, peeled, greens reserved
  • 3 cups unsweetened vegan Greek yogurt
  • 1/2 bunch dill, finely chopped
  • 5 sprigs oregano, leaves chopped
  • 2 cloves garlic, crushed
  • 2 cups toasted pecans
  • Naan, to serve


  1. Fill a saucepan with salted water and bring to a boil over high heat. Add the beets, reduce the heat to medium, and cook the beets, uncovered, for about 30-35 minutes, until tender.
  2. Meanwhile, chop the greens. Wash but do not dry them. Put the greens into a sauté pan and set over high heat. Cover with a lid and steam in the water that remains on the leaves for 2-3 minutes, until wilted. Drain both the greens and beets and let cool for 20 minutes.
  3. Stir together the yogurt, dill, oregano, and garlic and season to taste with salt and freshly ground black pepper.
  4. Cut the beets into medium slices and add them to the greens. Arrange them in a large bowl, alongside the yogurt dressing. Season to taste with salt and freshly ground black pepper. Cover the bowl with plastic wrap and refrigerate for at least 3 hours. Sprinkle with the pecans, and serve with naan.


Adapted from VEGAN: THE COOKBOOK by Jean-Christian Jury (Phaidon, $49.95 US/$59.95 CAN, April 2017)





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