Borƒni chogondar (beet hors d'oeuvre)

Yield: 3 Servings

Measure Ingredient
1 can Sliced beets
4 tablespoons Yogurt
1 tablespoon Dried mint



Drain water from the beets. Put two tablespoons of yogurt in a dish.

Arrange beets in the dish and top it with yogurt. Let it remain in the refrigerator until time to serve. When ready to serve, take the mint and rub it in the palm of your hands and sprinkle it over the beets.

Source: In a Persian Kitchen typed by Leonard Smith

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