Excited to share this delicious, sweet recipe for breakfast, Carrot Jam recipe Persian -Morabba e Zardak. It is easy to make, fresh and yummy. Made from fresh carrots, this jam is perfect to have with some cardamom tea and bread in the mornings or any other time you are craving for something sweet but fresh. Carrot jam is flavored with cardamom and saffron. Saffron being one of the expensive spices in the world has lots of health benefits. Carrot is a good source of fiber, vitamins and mineral. It is one of the highly nutritious vegetables. Carrot jam-Morabba e Zardak is an amazing way of preserving carrots for weeks. Serve it with some sheer chai afghan (cardamom tea with milk) and toasted bread. Just make sure to save the rest in a jar and refrigerate it.
Watch a short Video on how to make carrot jam recipe Persian: Murabba e Zardak
What you need to make this delicious recipe
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6 Carrots
½ tsp. saffron
1 Tbsp. cardamom
1 ½ cup Sugar
1 Cup Walnuts
EQUIPMENT NEEDED
Vegetable peeler
Grater
Pan/pot
Carrot jam recipe Persian: Murabba e Zardak
Course: SweetCuisine: AfghanDifficulty: None4
servings30
minutes30
minutes1
hourIngredients
6 Carrots
1 ½ cup Sugar
1 Tbsp. cardamom
½ tsp. saffron
1 Cup Walnuts
Directions
- After washing the carrots, peel them and shred them using a vegetable shredder
- In a clean dish, heat 1 cup water (You do not need to bring It to a boiling point)
- Add the carrots and let it simmer for 10 minutes
- Add sugar, cardamom, saffron and walnuts
- Finally, add some water, mix and let it simmer for 20 minutes
- Serve it hot or cold with tea and toasted bread