Armenian Borani with Beet Greens and Matsoni
Tender beet greens and baby beets sautéed with garlic, then served with cool garlicky matsoni.
About This Dish
This Armenian borani balances sweet young beet leaves, clarified butter, garlic, and tangy cultured dairy.
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Stages
- Preparation15 min
- Cooking25 min
Step-by-Step Instructions
-
1
Separate the small beets from the stems and leaves. Scrub and slice the beets; chop the stems and leaves separately.
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2
Cook the onion and sliced beets in clarified butter with half the salt for 10 minutes over medium-low heat.
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3
Add the stems and 30 ml water, cover, and cook for 6 minutes. Add the leaves and cook uncovered until just tender.
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4
Mix the matsoni with half the garlic, dill, and remaining salt. Stir the remaining garlic and pepper into the hot greens.
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5
Spoon the borani into shallow bowls and serve with the cool matsoni alongside or swirled over the top.
