Sunday, February 10, 2013

Muraba-E-Zardak (Carrot Jam)

It is necessary to select fresh, red carrots, to wash them, clean them and cut them as we cut for qabli.


  • 1 lb carrots
  • 2 ¾ cups sugar
  • ½ cup slivered almonds
  • ½ cup slivered pistachios
  • 5 tbs lemon juice
  • 2 tsp ground cardamom
  • 2 tbs rosewater


  1. Scrape, wash and shred or grate the carrots.
  2. Add the sugar to l¼cups water in a pan and bring to a boil, stir to dissolve the sugar. Now add the carrots, almonds, pistachios, lemon juice, cardamom and rosewater and bring back to a boil.
  3. Boil vigorously for about 15 minutes until the mixture is syrupy.
  4. Cool a little before placing in clean, dry warm jars. Allow to cool completely before sealing with a lid. Store in a cool place.


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