Persian Carrot Jam (Moraba-ye Havij)

Ingredients

    •    800 g carrots, coarsely chopped

    •    500g  sugar

    •    500 ml water

    •    8 cardamom pods, lightly crushed

    •    Zest and juice of 2 limes

    •    Juice of 1 lemon

    •    1 tbsp rose water

How to Make It

  1. Simmer the carrots, cardamom pods, and water for 5 minutes with the lid on.

  2. Stir in the sugar (and saffron, if using) until dissolved.

  3. Add the lime zest, then boil uncovered for 15–20 minutes until the carrots are soft and most of the liquid has evaporated.

  4. About halfway through, add the lime and lemon juice.

  5. Blend in a blender till very smooth

  6. Stir in the rose water during the final couple of minutes.