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| Beetroot: | 300 g |
| Yogurt: | 150 g |
| Water: | 500 ML |
| Sugar: | 2 tbsp. |
| Salt: | 0.5 tsp. |
| Rose Petal: | 0.5 tsp. |
| Walnuts: | 2 tbsp. |
Wash the beets thoroughly. Fill a large pot with enough water and add a bit of sugar. Place the whole beets into the water, cover with a lid, and simmer over medium heat for about an hour until they are tender.
How do you know the beets are done? Test with a fork – if it easily pierces the center, the beets are ready.
Remove the cooked beets from the pot and let them cool completely. Then gently rub off the skin with your fingers or peel with a knife or vegetable peeler if needed. Grate the beets finely or coarsely, depending on your preferred texture.
Tip: For a detailed visual guide, watch our YouTube tutorial on this recipe – that way your Burani Laboo will turn out perfectly!
In a mixing bowl, combine the grated beets with creamy yogurt. Add a pinch of salt and some rose petal powder (Gol-e Sorkh) – it highlights the beet’s natural sweetness and adds a floral note. Stir well until the mixture is smooth and uniform.
Note: Exact measurements are listed in the ingredients section above. You can adjust the number of servings – quantities will be updated automatically.
Roughly chop a few walnuts and fold them into the mixture – they provide a pleasant crunch and nutty aroma.
Cover the finished mixture with plastic wrap and refrigerate for at least one hour so the flavors can blend. Then transfer to a serving bowl and enjoy.
Burani Laboo is a perfect dip or chilled side dish for classic Persian rice dishes like Loubia Polo or Adas Polo.
Want to explore more delicious Persian recipes? Visit our recipe page and use the filter function to quickly find your new favorite. If you’re new to Persian cooking, check out our guide “Persian Food Made Simple” – it’s a great place to get started!
| Beetroot: | 300 g |
| Yogurt: | 150 g |
| Water: | 500 ML |
| Sugar: | 2 tbsp. |
| Salt: | 0.5 tsp. |
| Rose Petal: | 0.5 tsp. |
| Walnuts: | 2 tbsp. |
Recommendations from Chef of Persia
Want to know where you can try this dish? We’ve done the research and found out which restaurants have this dish (or a variation of it) on their menu.
Mention Chef of Persia when ordering!
Burani Laboo (بورانی لبو) is a classic Persian side dish made from cooked beets and yogurt, delicately flavored with rose petal powder, salt, and chopped walnuts. Served cold, it stands out for its vibrant color and subtly sweet flavor—perfect as a dip or a refreshing side for Persian rice dishes (Polo).
Like all Burani dishes, Burani Laboo has its roots in ancient Iranian cuisine. The name “Burani” is derived from Buran, a Persian noblewoman and the wife of Abbasid Caliph Ma’mun. Known for her preference for light, plant-based dishes, she inspired a range of recipes that are still recognized today under the name “Burani.” These dishes typically combine cooked vegetables with yogurt or similar ingredients.
Fresh beets are first simmered in water with a bit of sugar, which enhances their natural sweetness. Once cooled, the beets are finely grated and mixed with yogurt, salt, and a pinch of rose petal powder. The floral note complements the earthy sweetness of the beetroot perfectly. Finally, chopped walnuts are added, giving the dish a pleasantly nutty texture. With its warm color and sweet-floral aroma, Burani Laboo is especially comforting during the colder months.
Burani Laboo is just one of many regional variations of this traditional dish. Other well-known versions include:
In some regions, Burani is also made without dairy—perfect for vegan diets. Variations use vinegar, lemon juice, or olive oil instead of yogurt. The combination of beetroot, walnut, and acidity still results in a flavorful dip. For a more traditional touch, yogurt can be replaced with kashk—a fermented, dried whey with a tangy and concentrated taste.
Burani Laboo is incredibly versatile: serve it as a side for dishes like Loubia Polo or Adas Polo, as part of a cold appetizer platter, or as a dip with fresh flatbread.
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