Borani, in the Iranian sense at least, is a rich, creamy, cooked vegetable salad that’s said to be named after a 7th-century Persian queen, AKA Pourandokht, who was, it is claimed, extremely fond of the yoghurt that is the dish’s defining ingredient. A millennium and a half later, her tastes live on in the form of this recipe, which is also popular in Turkey.
To British eyes, borani looks most like what we’d call a dip, and indeed it does pair well with flatbreads as a starter or light lunch, but it’s also eaten as an accompaniment to grilled meats, rice dishes or other main courses. As Nader Mehravari explains, “a Persian sofreh – the physical table setting, and the people gathered around it for a meal – is unthinkable without a bowl of some kind of yoghurt-based accompaniment”. Just ask Queen Pourandokht.
