Excited to share this delicious and sweet breakfast recipe—Carrot Jam, also known as Morabba e Zardak. It’s easy to make, fresh, and full of flavor. Made from fresh carrots, this jam is perfect with cardamom tea and bread in the morning, or any time you’re craving something sweet yet wholesome.
Carrot jam is flavored with cardamom and saffron. Saffron, one of the most expensive spices in the world, also offers many health benefits. Carrots are a great source of fiber, vitamins, and minerals, making them one of the most nutritious vegetables.
Carrot Jam, or Morabba e Zardak, is a wonderful way to preserve carrots for several weeks. Serve it with hot Sheer Chai Afghan (cardamom milk tea) and toasted bread. Just be sure to store the rest in a jar and keep it refrigerated.
Watch a short Video on how to make carrot jam recipe Persian: Murabba e Zardak
What you need to make this delicious recipe
Disclaimer: This post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.
6 Carrots
½ tsp. saffron
1 Tbsp. cardamom
1 ½ cup Sugar
1 Cup Walnuts
EQUIPMENT NEEDED
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 pot, heat 1 cup of water (you do not need to bring it to a boil).
- Add the shredded carrots and let them simmer for 10 minutes.
- Add sugar, cardamom, saffron, and walnuts.
- Finally, add a little more water, mix well, and let it simmer for 20 minutes.
- Serve hot or cold with tea and toasted bread.