📝 About This Recipe
Burani-e-Laboo is a stunning jewel of Afghan cuisine, showcasing the natural sweetness of earthy beets against a backdrop of cool, tangy yogurt. This vegetarian side dish is as visually captivating as it is delicious, featuring a brilliant magenta hue that brightens any dinner table. Perfectly balanced with pungent garlic and refreshing mint, it serves as a cooling accompaniment to spicy kebabs or a hearty rice pilaf.
🥗 Ingredients
The Beets
- 3-4 large Fresh Beetroots (scrubbed clean, stems removed)
- 4-6 cups Water (for boiling)
- 1 teaspoon Salt (for the boiling water)
- 2 tablespoons Olive Oil (for sautéing)
- 1 teaspoon Sugar (to enhance the natural sweetness)
Garlic Yogurt Sauce
- 2 cups Greek Yogurt (full-fat preferred for creaminess)
- 3-4 cloves Garlic (finely minced or crushed into a paste)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 1/2 teaspoon Salt (adjust to taste)
- 1 teaspoon Lemon Juice (freshly squeezed)
For Garnish
- 5-6 leaves Fresh Mint Leaves (finely chiffonaded)
- 2 tablespoons Walnuts (toasted and roughly chopped)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 1 pinch Red Pepper Flakes (optional for a hint of heat)
👨🍳 Instructions
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1
Place the scrubbed beets in a large pot and cover with water. Add a teaspoon of salt and bring to a rolling boil over high heat.
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2
Reduce the heat to medium-low and simmer the beets for 40-50 minutes, or until a fork slides easily into the center. The skin should feel loose.
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3
Drain the beets and let them cool until they are safe to handle. While still warm, use your thumbs to rub off the skins; they should slip right off.
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4
Once peeled, grate the beets using the coarse side of a box grater, or slice them into very thin half-moons depending on your preferred texture.
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5
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the grated beets and sugar, sautéing for 5 minutes to caramelize the sugars slightly and remove excess moisture.
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6
Remove the beets from the heat and set aside to cool to room temperature. This prevents the yogurt from curdling or becoming too watery.
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7
In a medium mixing bowl, whisk together the Greek yogurt, minced garlic, dried mint, lemon juice, and salt until the mixture is smooth and aerated.
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8
Reserve about 1/2 cup of the plain garlic yogurt for topping later.
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9
Gently fold the cooled beets into the remaining yogurt mixture. The yogurt will turn a beautiful, vibrant pink.
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10
Spread the beet and yogurt mixture onto a shallow serving platter, smoothing it out with the back of a spoon.
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11
Dollop the reserved plain garlic yogurt over the top and use a knife or spoon to swirl it gently for a marbled effect.
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12
Garnish generously with toasted walnuts, fresh mint, a pinch of red pepper flakes, and a final drizzle of extra virgin olive oil.
💡 Chef's Tips
For the best flavor, make the dish 2 hours ahead of time to let the garlic and mint infuse into the yogurt. If you are short on time, you can use pre-cooked, vacuum-sealed beets from the grocery store; just skip the boiling step. Always use full-fat yogurt for an authentic, silky mouthfeel; low-fat versions can become runny when mixed with beets. To avoid staining your hands bright pink, wear kitchen gloves while peeling and grating the beets. If the mixture is too thick, stir in a tablespoon of cold water or beet cooking liquid to reach your desired consistency.
🍽️ Serving Suggestions
Serve at room temperature or chilled with warm, pillowy Afghan Naan or pita bread. Pair it as a side dish with 'Kabuli Pulao' (Afghan lamb and carrot rice) to balance the rich meat flavors. It makes an excellent addition to a vegetarian mezze platter alongside hummus and roasted eggplants. Serve with a glass of 'Doogh' (a savory yogurt drink) for a truly traditional Afghan experience. Use it as a vibrant spread inside a chicken shawarma wrap for a modern twist.