2 garlic cloves
1 cup plain yogurt
1 tsp chopped mint, dill or cilantro (opt, )
1 lb beets, stems trimmed or
1 lb drained canned diced beets
1 water
2 tbsp butter
1 large onion, chopped
A Recipe for
Borani-Ye Choghandar
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"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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This Recipe for Borani-Ye Choghandar is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Borani-Ye Choghandar from the recipe cookbook of Recipes-to-go (Meat)
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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.
Each serving contains about: 96 calories; 123 milligrams sodium; 11
milligrams cholesterol; 4 grams fat; 12 grams carbohydrates; 4 grams
protein; 0.72 gram fiber.
Serves: 8
Borani-Ye Choghandar Recipe brought to you by Recipes To-Go