Georgian
Borano
Borano is an Adjarian Georgian dish of fresh cheese gently melted into hot butter until soft, stretchy, and glossy. It is served immediately, traditionally from a clay ketsi, with mchadi or bread to catch the buttery cheese.
Ingredients
- Chicken thighs, bone-in skin-on4 small pieces (about 700 g)
- Potatoes2 medium (about 300 g), peeled and cut into chunks
- Onion1 large, sliced
- Garlic4 cloves, minced
- Dry white wine1/2 cup
- Chicken stock or water1 1/2 cups
- Butter2 tablespoons
- Vegetable oil1 tablespoon
- Fresh dill1/4 cup, chopped
- Fresh parsley1/4 cup, chopped
- Ground coriander1 teaspoon
- Ground black pepper1/2 teaspoon
- Saltto taste
Method
- Season the chicken pieces lightly with salt and black pepper.
- Heat the oil and butter in a heavy pan over medium-high heat and brown the chicken on both sides, then transfer it to a plate.
- Add the sliced onion to the same pan and cook until softened and lightly golden, then stir in the garlic and ground coriander for 30 seconds.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan, then add the chicken stock or water and bring to a simmer.
- Return the chicken to the pan, add the potato chunks, cover, and simmer gently until the chicken is cooked through and the potatoes are tender, about 25 to 30 minutes.
- Uncover, let the sauce reduce slightly if needed, then stir in the chopped dill and parsley and adjust the seasoning with salt and pepper before serving hot.
Common questions
Can I substitute the cheese if I can’t find fresh sulguni or Adjarian braided cheese?
Yes, use another mild, stretchy cheese that melts smoothly, such as low-moisture mozzarella or a mix of mozzarella and a little feta for saltiness. Avoid crumbly or strongly aged cheeses, which won’t give the same elastic texture.
How long does borano take to cook from start to finish?
Very little once the cheese is prepped. Slicing takes a few minutes, optional soaking 10 minutes, and melting usually takes 3–6 minutes over low heat. The key is to stop as soon as it turns glossy and stretchy.
What are the most common mistakes when making borano?
The biggest mistakes are using heat that is too high, which makes the cheese separate or brown, and overcooking it until rubbery. Also avoid adding too much cheese at once; cook in a thin layer for even melting.
Can I store leftover borano and reheat it later?
Borano is best eaten immediately, because the texture changes as it cools. If you have leftovers, refrigerate them in a covered container for up to 1 day and reheat very gently over low heat, but expect it to be less smooth.
What should I serve with borano besides mchadi or Georgian bread?
Serve it hot with any simple bread that can scoop up the melted cheese, such as crusty white bread, lavash, or pita. It also works as a side with tomatoes, cucumbers, or a light salad to balance the richness.