Borani Kangar - Persian Yogurt and Cardoon Dip

Copied from Turmeric and Saffron blog

A few weeks ago I came across an interesting online copy of an old and rare Iranian cookbook, dating back to the last years of the Qajar dynasty, written in beautiful Persian Nastea'liq handwriting. This cookbook may give us a tiny glimpse into the dynasty that ruled Iran from 1794-1925. Most of the recipes are brief and not easy to follow and some of them seem to be merely a translation of European recipes into Persian. The majority of the recipes basically include the list of the main ingredients with little directions. For those who are interested to see this document please click the following link Women's Worlds in Qajar Iran.

While browsing the book, the recipe for بورانی کنگر borani kangar, also known as mast-o-kangar (yogurt with cardoons), caught my attention. That's when I decided to give it a try but the problem is that I have never seen Iranian kangar anywhere. Kangar looks like a thin celery with thorns and has a very delicate taste and they are in season for a very short time, a few weeks at most. Yogurt and cardoon dip has a distinct flavor and even though it may take some time and effort to prepare cardoons it is definitely worth it.

Luckily, a few days later I was able to find cardoons that are a good substitute for kangar in John's Farm, an Italian vegetable market. However, fresh cardoon has a bitter taste and needs to be soaked or cooked in salted water. Also, in order to prevent cardoons from changing colors during preparation they need to be placed in acidulated water. I found the following link helpful in Preparing Cardoons.

Borani Kangar - Persian Yogurt and Cardoon Dip

Ingredients:
Serves 4

1 bunch cardoons
2 1/2 cups plain yogurt
1-2 garlic cloves, minced *optional
2 tablespoons olive oil
Salt and pepper to taste

Method:

1. To prepare cardoons remove all leaves and thorns, peel strings with a peeler, cut the stalks into small pieces.
2. To prevent discoloration place the cardoons in a bowl of water and juice of two large lemons for ten minutes.
3. In a large pot bring 4 cups of water to a boil on medium heat, add 2 tablespoons of salt and cardoons. Cook for 10 minutes or until tender and drain. 
4. Chop cardoons finely by hand or use a food processor.
5. Heat 2 tablespoons olive oil in a pan, add minced garlic and saute for 2 minutes. Then add the chopped cardoons and saute lightly for 5-7 minutes. Add a pinch of salt and pepper. Let cool.
6. Combine yogurt and cardoon garlic mixture together, taste and adjust the seasoning. 
7. Place borani in a serving bowl and garnish with dried mint. I also used crushed walnuts and barberries but that's optional. Serve it as an appetizer cold or at room temperature with your favorite dish or any party meals.

*Variation: Combine chopped cardoons with yogurt, mix well and add salt and pepper to taste and skip step #5 in the above recipe.

Enjoy!