Morabaye Havij ba Sarshir (Persian Carrot Jam with Clotted Cream)
Morabaye Havij ba Sarshir (Persian Carrot Jam with Clotted Cream)
Ingredients
- 1.35 kg carrots
- 900 g granulated sugar
- 7 green cardamom pods
- 1 tablespoon rose water, optional
- 2 1/2 cups water
Instructions
- 1
Wash, peel, and grate the carrots. Ensure they are not grated too finely, as we want to see their texture in the finished jam.
⏱️ 15 min
- 2
Add the grated carrots to a large pot along with the water and whole green cardamom pods.
⏱️ 2 min
- 3
Cover the pot and bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 4
Once boiling, remove the lid and add the granulated sugar to the pot. Stir well to dissolve the sugar. Reduce the heat to low and let the jam simmer for 2 hours, stirring occasionally to prevent sticking and ensure even cooking.
⏱️ 120 min
- 5
After 2 hours, carefully remove the green cardamom pods from the jam. If using, stir in the 1 tablespoon of rose water.
⏱️ 3 min
- 6
Remove the pot from the heat and let the jam rest in the pot for 1 to 2 hours to allow it to cool slightly and thicken further.
⏱️ 90 min
- 7
Once cooled, pour the jam into clean glass jars, seal tightly, and store in the refrigerator. Serve with rich, creamy clotted cream for a traditional breakfast.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Morabaye Havij ba Sarshir (Persian Carrot Jam with Clotted Cream)
- 1.35 kg carrots
- 900 g granulated sugar
- 7 green cardamom pods
- 1 tablespoon rose water, optional
- 2 1/2 cups water
Instructions
- 1
Wash, peel, and grate the carrots. Ensure they are not grated too finely, as we want to see their texture in the finished jam.
⏱️ 15 min - 2
Add the grated carrots to a large pot along with the water and whole green cardamom pods.
⏱️ 2 min - 3
Cover the pot and bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 4
Once boiling, remove the lid and add the granulated sugar to the pot. Stir well to dissolve the sugar. Reduce the heat to low and let the jam simmer for 2 hours, stirring occasionally to prevent sticking and ensure even cooking.
⏱️ 120 min - 5
After 2 hours, carefully remove the green cardamom pods from the jam. If using, stir in the 1 tablespoon of rose water.
⏱️ 3 min - 6
Remove the pot from the heat and let the jam rest in the pot for 1 to 2 hours to allow it to cool slightly and thicken further.
⏱️ 90 min - 7
Once cooled, pour the jam into clean glass jars, seal tightly, and store in the refrigerator. Serve with rich, creamy clotted cream for a traditional breakfast.
⏱️ 5 min