Mast-o-Laboo (Persian Beetroot Yoghurt)

Directions

First, roast your beetroots whole. Preheat the oven to 220°C. Wash the beetroots and remove any stems or roots, but don't peel them. Place them in a single layer in a roasting tin, and add just a little water- enough to come up to about 5mm. This will create steam to help stop the beetroot from burning. Cover the pan tightly with foil, and roast for an hour, adding more water if needed.

Allow the beetroot to cool, then grate them. Mix the grated beetroot with the yoghurt, mint, olive oil, vinegar, and garlic. Salt to taste, then top with the seeds. Serve as a dip with pita chips or flat bread, or as a side salad with rice dishes.

This recipe is adapted from one in Salt, Acid, Heat by Samin Nosrat, a book I strongly recommend.