Easy Persian Carrot Jam Moraba Ye Havij Recipes

EASY PERSIAN CARROT JAM (MORABA-YE HAVIJ)

Steps:

• Place the carrots, cardamom pods and water in a large pan. A preserving pan is ideal but any large saucepan is fine.
• Bring to the boil and simmer for 5 minutes with the lid on.
• Add the sugar and saffron if using and stir until the sugar has dissolved.
• Finely grate the lime zest and stir in.
• Bring to the boil again and boil without a lid for 15 to 20 minutes when most of the liquid should have evaporated and the carrots soft.
• Add the juice of the limes and lemon about ten minutes after adding the sugar.
• Add the rosewater, rose syrup or rose extract* a couple of minutes before turning off the heat.
• Spoon into sterilised jars whilst hot and cover.
• Will keep in the fridge for several weeks.

PERSIAN-STYLE CARROTS AND BLACK-EYED PEAS

Steps:

• In a medium-sized saucepan, combine the black-eyed peas and 4 cups water and bring to a boil over high heat. Lower the heat and simmer until tender, about 25 minutes. Off the heat, add the salt and set aside while the peas absorb some salt for 10 minutes. Drain.
• Meanwhile, put the saffron and water in a small bowl. Mix and set aside for at least 15 minutes and as long as overnight.
• Place a large sauté pan over medium-low heat and add the olive oil, onion, carrots, and red bell pepper, stirring until the peppers start to soften and the onion is translucent, about 10 minutes. Add the saffron (and its blooming water), Persian Spice Mix, garlic, and black-eyed peas. Season the carrots and peas with salt and pepper to taste and stew until the carrots and peppers are tender and the black-eyed peas are glazed.
• Remove from the heat and set aside to cool. Stir in the lemon juice, honey, and parsley. Serve cold or at room temperature.