Recipe: Unbeatable Mast-o-Laboo: Irresistible Persian Goodness

Greetings, beet lovers! Today, I’m introducing Mast-o-Laboo! A Persian beet and yoghurt dip.

Now I had an insatiable appetite for laboo and baghali beans during Tehran’s winter while pregnant with Little C. Laboo, you ask? Hold on to your kitchen aprons, because we’re about to reveal the mysteries of Persian street food.

Persian Street Food

On my mission for the laboo of dreams, we stumbled upon THE Grand Bazaar stall radiating warmth and the aroma of steaming laboo. Beetroot, artfully stacked by size, beckoned us. Yes, the same beetroot that not only tantalises taste buds but also makes up our Mast-o-Laboo recipe below.

Now, you might be wondering, “What’s the big deal about beets?” Well, turns out they’re not just for the vibrant colour – beets are great for blood cleansing and liver support. And they’re also packed with folate, the mystical vitamin B9 that can help boost male fertility.

Full of folate

But mamans, folate is here for you too! It reduces homocysteine levels, and ensures a smooth blood flow, preventing blockages and miscarriages. Who knew?

Now, let’s rewind to the day Mast-o-Laboo entered my life. Picture a Persian family gathering – the joy, the banter, and there it was, a bowl of yogurt and beetroot staring back at me. Yogurt and beetroot? Culinary wizardry at its finest!

This dish would have been brilliant if it weren’t for the fact that I was grappling with severe morning sickness. So, as H’s khalleh (auntie) cheerfully urged me to indulge, chanting “bokhor, bokhor azizam,” (eat up, eat up darling), I couldn’t help but think, “My dear, you have no idea how terrifying that prospect is right now!”

Little secret: H, my partner in crime, once had a childhood beetroot mishap. He’d stuffed his face with so much laboo at a family gathering that he was sick all night. Yet, here we are, embracing beetroot, so let’s talk recipes!

Ingredients:

• 2 cups of yogurt
• 2 medium/large beets
• A tablespoon of sugar
• Salt
• Water

Method:

1. Beets in a pan with three cups of water and sugar. Cook until softer than Persian hospitality.
2. Cool down – no need to rush, we’re on Persian time.
3. Peel and grate those beets like you’re in a culinary Olympics.
4. Mix the yogurt, beets, and a dash of salt. Swirl it like it’s the grand finale.
5. Chill it in the fridge – because hot Mast-o-Laboo is so last season.
6. Serve it cold, and voila! You’ve got a dish as delightful as a Persian proverb.

If you relished this recipe, join me for more mouthwatering delights! Until next time, keep the humour alive and the kitchen sizzling!