Borani-Ye Choghandar

1. 1

   Crush garlic cloves.

2. 2

   In small bowl combine garlic and yogurt.

3. 3

   Cover and refrigerate 1 hour.

4. 4

   If using fresh beets, place in pan of cold water to cover and bring to boil.

5. 5

   Simmer until tender enough to be pierced through by fork, 30 to 60 minutes, depending on size.

6. 6

   Drain and rinse until cold running water until cool enough to handle.

7. 7

   Slip off peels and trim remaining greens.

8. 8

   Dice.

9. 9

   Saute onion in butter until golden brown.

10. 10

    In bowl mix onions with beets and yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.