AI-generated image
Moraba-ye haveej
Moraba-ye havij (مربای هویج): carrot jam with cardamom, rosewater and almonds
Moraba-ye havij is the bright orange jam on Iranian breakfast tables, spread on warm barbari or sangak with butter or a slice of white cheese, especially in winter when carrots are at their sweetest. Thin shreds of carrot are candied in a light syrup with cardamom and orange peel, then finished with rosewater and slivered almonds, so every spoonful is chewy, glossy and fragrant. It is made in every region, and families argue over how thick the syrup should be. Chef's tip: cut the carrots into fine matchsticks rather than grating them; grated carrot turns to mush and clouds the syrup.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 16
Ingredients
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Put the 14 oz sugar and 1 ¼ cups water in a wide pan over a medium heat and stir until the sugar dissolves. Bring to the boil.
5 minStep 2: Add the 1 ⅛ lb carrots, 1 strip orange peel and 5 green cardamom pods. Simmer gently, uncovered, for 25–30 minutes, stirring now and then, until the carrots look translucent and the syrup has thickened.
30 minStep 3: Stir in the 2 tbsp lemon juice juice and 1 ⅜ oz slivered almonds and cook 5 minutes more. It is ready when a drop of syrup on a cold saucer wrinkles slightly when pushed, or at 225°F. Common mistake: boiling it hard; the sugar caramelises, the jam darkens and it sets like toffee in the jar.
5 minStep 4: Take off the heat and stir in the 2 tbsp rosewater. Ladle into clean, hot jars, seal and cool. It thickens as it cools. Keep in a cool cupboard for 6 months; refrigerate once opened.
5 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 27 g
- Fat
- 1 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does moraba-ye haveej take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegetable brown stock
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
Indian
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.