Photo: Simon LambertBorani is a Persian dish usually made with spinach. However, I was given some strikingly vibrant rainbow chard which I thought would work beautifully in this yoghurt sauce. Borani works great as a cooling and refreshing sauce drizzled over charred meat or vegetables. It is also great alongside pita breads and crunchy vegetable sticks. It’s very versatile and very simple to make. Makes 1 cup Prep time 10 min Cooking time 8 min Skill easy 250g rainbow chard (or silverbeet) 200g unsweetened, natural yoghurt 3 clove garlic, crushed 50 ml extra virgin olive oil 1 ½ Tbsp lemon juice 1 Tbsp fresh dill, finely chopped Salt and cracked pepper to taste Optional — crispy chickpeas Method Remove the stalks from the chard and finely dice. Slice the leaves finely. Place the stalks into a medium-sized saucepan with Œ cup water, cover with lid and cook over moderate heat for 3 minutes. Add the chopped leaves, cover with the lid and cook for further 5 minutes. Drain and spread over a clean cloth to cool. Once cool, squeeze out as much liquid as possible. Roughly chop. Set aside. Add the yoghurt to a bowl, add the crushed garlic, 25ml olive oil, lemon juice, and mix to combine. Add the chard and dill stir through. Serve on a plate and drizzle over remaining oil. Optional — scatter with crispy chickpeas.
