Sauce
Morabaye Havij (Persian Carrot Jam)
2 h 45 minServes 30Nutri-Score D€
D
2 h 45 min
2 h 45 minMorabaye Havij (Persian Carrot Jam)
what you need
Ingredients
carrots (washed, peeled and coarsely grated)Produce1.4 kg
granulated sugarPantry900 g
green cardamom pods (whole, lightly crushed)Spices7 pieces- rose water (optional)Pantry15 ml
waterOther600 ml
per serving
Nutrition
140kcal
- Carbs
- 34 g
- Proteins
- 0 g
- Fat
- 0 g
what you’ll use
Tools
Stockpot
Grater
Peeler
Mixing bowl
step by step
Method
- Step 1
Prepare the carrots
- Wash and peel the carrots.
- Grate them coarsely so the pieces stay visible in the jam.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Finish and cool
- Remove the cardamom pods and stir in the rose water.
- Let the jam cool down completely in the pot.
- Step 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.