Saus
Morabaye Havij (Persian Carrot Jam)
2 u 45 minVoor 30Nutri-Score D€
D
2 u 45 min
2 u 45 minMorabaye Havij (Persian Carrot Jam)
wat je nodig hebt
Ingrediënten
carrots (washed, peeled and coarsely grated)Groente en fruit1,4 kg
granulated sugarVoorraadkast900 g
green cardamom pods (whole, lightly crushed)Kruiden en specerijen7 stukken- rose water (optional)Voorraadkast15 ml
waterOverig600 ml
per portie
Voedingswaarden
140kcal
- Koolhydraten
- 34 g
- Eiwitten
- 0 g
- Vetten
- 0 g
wat je gebruikt
Keukengerei
Soeppan
Rasp
Dunschiller
Mengkom
stap voor stap
Bereiding
- Stap 1
Prepare the carrots
- Wash and peel the carrots.
- Grate them coarsely so the pieces stay visible in the jam.
- Stap 2
Boil the carrots
- Put the grated carrots in a pot with the water and the whole cardamom pods.
- Cover and bring to a boil so the carrots soften and release their water.
- Stap 3
Add the sugar and simmer
- Uncover, add the sugar and stir.
- Simmer on low heat, stirring occasionally, until the liquid reduces and thickens into a syrup.
- Stap 4
Test the set
- Pour a little syrup onto a plate and place it in the freezer for 1 minute.
- Tilt the plate: the syrup should move slowly when it is ready.
- Stap 5
Finish and cool
- Remove the cardamom pods and stir in the rose water.
- Let the jam cool down completely in the pot.
- Stap 6
Store
- Pour the jam into clean glass jars and seal tightly.
- Store in the refrigerator and serve for breakfast with warm bread and clotted cream.