Puy Lentils & Egg Borani

Borani is a dip popular in Persian and Turkish cuisine, and in its most basic form it’s a combination of thick yoghurt and a vegetable (usually spinach, but it’s super adaptable – mushrooms and carrots work well, too). The acidity of the yoghurt is a lovely contrast to the inherent sweetness of the vegetables. This recipe is a take on the original, but I have chosen to go somewhat off-piste and use eggs. Ideally, use sherry vinegar and be quite bold with it, as you want the extra acidity to cut through the richness of the eggs.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For the egg borani, bring a small pan of water up to the boil and gently lower in the eggs to boil for 7 minutes. Drain and cool under cold running water. Peel the eggs and chop into small pieces.

Step 2

In a small, lidded pan, over a medium heat, melt the butter with a drizzle of olive oil. Add the onion with a pinch of fine salt. Cook the onion with a lid on, stirring occasionally, for 10–15 minutes or until the onion is soft. Take the lid off, add the garlic followed by the ground spices, and cook for 1 minute. Take off the heat and leave the mix to cool for 10 minutes. Stir in the yoghurt and chopped eggs and adjust the seasoning with sea salt flakes and a generous amount of freshly ground black pepper.

Step 3

In another bowl, combine the lentils, red onion, green (bell) pepper, piquillo peppers and parsley. Season with more sea salt flakes and black pepper and dress with extra-virgin olive oil and vinegar. Taste and adjust accordingly.

Step 4

Spoon the borani into the centre of a plate and push out with the back of a spoon to form a well. Fill the well with the lentil salad.

Step 5

Ideas & Inspirations + Ditch the lentils and serve the borani on its own, with a pile of croutons or bread for dipping in.

Step 6

+ For a mega egg sandwich, put the borani between two pieces of toast and add some sliced gherkins in there for extra acidity.

Step 7

+ I love the borani served with roasted cabbage wedges – use the method in the recipe for charred hispi, yoghurt, apple salsa & bergamot.