World Flavors Cookbook

Laboo

Tangy pickled beetroot and turnip, a colorful and crunchy street-side snack often served with kebabs to cut through the rich fat.

Cuisine: Iran

Ingredients

• 2 large beetroots, sliced
• 2 medium turnips, sliced
• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 1 tsp fenugreek seeds
• Fresh dill

Instructions

1. Clean and slice vegetables into thin rounds.
2. Bring vinegar, water, sugar, and salt to a boil.
3. Add fenugreek seeds and let cool.
4. Place vegetables in clean jars.
5. Pour the brine over vegetables.
6. Add fresh dill and seal.
7. Refrigerate for at least 3 days before serving.