Title: Borani-Ye Choghandar
Categories: Main dish
Yield: 8 servings
2 Garlic cloves
1 c Plain yogurt
1 t Chopped mint, dill or
-cilantro (opt)
1 lb Beets, stems trimmed
-OR
1 lb Drained canned diced beets
Water
2 T Butter
1 lg Onion, chopped
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, 30-60
minutes, depending on size. Drain and rinse until cold running water
until cool enough to handle. Slip off peels and trim remaining
greens. Dice.
Saute onion in butter until golden brown. In bowl mix onions with
beets and yogurt. Makes 8 servings.
