Baked, caramelised marrow and roast tomatoes all smothered in yoghurt for a supreme, Persian dip or starter
Borani is an Iranian dish of supreme deliciousness, usually made with yoghurt and a vegetable, herbs and nuts. On appearances, it is what we might call a “dip”, but to do so would be to deny the borani its many colours and relegate it into rankings too low. This one, for example, contains caramelised marrow with deeply sweet and savoury roast tomatoes, all layered over yoghurt. I am thankful that the marrow is such a bulbous beast, because one dip of a naan is never enough.
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