Ingredients
Beetroot
- 1.5 kgwhole beetroot, of even size
- water, for steaming
Sometimes added
- a little sugar, sprinkled over
- a pinch of salt
- a squeeze of lemon
Equipment
- a large pot with a tight lid
- a steamer basket, or a rack
To serve
- small bowls or paper
- hot tea
Directions
- Leave the skin on, since it protects the flesh and holds the colour in. Trim the leaves off, leaving about two centimetres of stalk. Do not cut into the root end or the flesh will bleed out.
- Set a rack or a steamer basket in a large pot. Pour in water to just below the level of the rack. Arrange the whole beetroot on the rack. Pack them fairly close together. Cover the pot with a tight-fitting lid.
- Bring the water to a boil and then lower it to a steady simmer. Now the long cook, which takes a couple of hours.
- Steam them for at least two hours. Very large ones may take three. Check the water level every forty minutes.
- Top it up with boiling water so the pot never runs dry. A dry pot will scorch and ruin the whole batch.
- Let them cool just enough to handle. Rub the skin off with your fingers or a cloth. It should come away easily in sheets.
- Cut them into thick slices or rough chunks. Serve them hot in a bowl or wrapped in paper. They are eaten with the fingers, standing in the cold.
Technique
- Steam them whole and unpeeled, since a cut beetroot bleeds out its colour and sweetness.
- Give them two full hours; undercooked labu is earthy and slightly bitter.
- Top the pot up with boiling water, as a dry pot scorches the whole batch.
Substitutions
- Baking wrapped in foil at 180C, which gives a similar result.
- Boiling, though it leaches out colour and sweetness.
Variations
- With a sprinkle of sugar, as some vendors serve it.
- With a squeeze of lemon over the slices.
- Cooled and used in salads the next day.
History
A winter street food in Tehran, kept steaming in covered barrows and eaten with the fingers.
Frequently asked questions
What is Labu?
Labu is a street food from Iran: whole beetroots steamed until dark and sweet, sold hot by the slice. A winter street food in Tehran, kept steaming in covered barrows and eaten with the fingers.
How long does Labu take to make?
Labu takes 10 min of preparation and 2 hours of cooking. The recipe makes 6 servings. It is rated easy to make.
What can I substitute in Labu?
Yes, within limits. Baking wrapped in foil at 180C, which gives a similar result. Boiling, though it leaches out colour and sweetness.
What is the most important thing to get right in Labu?
Leave the skin on, since it protects the flesh and holds the colour in. Trim the leaves off, leaving about two centimetres of stalk. Do not cut into the root end or the flesh will bleed out.
