Borani, the Iranian yoghurt dip, is an opulent dish for the senses - delectable, visually stunning and guaranteed to win over the hearts of beetroot sceptics.
Wash the beetroot but don't peel it. Place in a medium-sized saucepan, cover with water and bring to the boil.
Cook for about 40 mins or until tender, topping up with water if necessary. The beetroot is ready when a sharp knife inserted into the middle goes through easily.
Drain and leave to cool.
Peel the beetroot and roughly chop. Blend in a food processor - we like to have a bit of texture, but if you prefer a smooth mix, blend well.
Transfer to a medium-sized bowl. Add the garlic, olive oil, yoghurt, dill, vinegar, sugar and a pinch of salt, then mix to combine.
Check the seasoning and spread the puree on a plate.
Sprinkle with feta, walnuts, nigella seeds and extra sprigs of dill and drizzle with a little olive oil.
Serve with your choice of crackers.
700 grams Beetroot
1 Garlic Clove crushed to a paste with 1/2 teaspoon salt
4 Tablespoons EVA olive oil plus extra for drizzling
4 Tablespoons The Collective Straight Up plain yoghurt
2 Tablespoons fresh dill chopped, plus extra to garnish
2 Tablespoons Red Wine Vinegar
1/4 teaspoon Essente caster sugar
50 grams Feta crumbled
6 Uncle Joe's walnuts roughly crushed
1/2 teaspoon nigella seeds
Crackers of your choice