Moraba-ye havij

Persian carrot jam with saffron, cardamom, and rose water

Origin: Iran (Persia)

From the journey of Carrot.

Moraba (مربا) (Persian fruit and vegetable preserves) are one of the most ancient and distinguished branches of Persian culinary art, appearing in medicinal and culinary texts from the Islamic Golden Age onward. The word moraba is the root of the English 'marmalade' and the French 'marmelade,' a linguistic trace of the influence that Persian and Arab culinary culture had on medieval Europe through the conduit of Moorish Spain. Moraba-ye havij (مربای هویج) (carrot jam) is a favourite among Persian breakfast preserves: the carrot's natural sweetness, amplified by long cooking with sugar and saffron, produces a thick, translucent, amber-orange conserve of extraordinary fragrance. Served on fresh flatbread with unsalted white cheese (panir) and strong Persian black tea, it is the taste of a traditional Persian morning that has changed very little in a thousand years. The combination of saffron, cardamom, and rose water (the defining triumvirate of Persian flavouring) transforms a humble root vegetable into something jewel-like and complex.

Ingredients

Carrot

700 g carrots, peeled and very finely grated

Sugar

450 g caster sugar

Liquid

150 ml water

Spice

0.25 tsp saffron threads, steeped in 2 tbsp hot water for 10 minutes
0.5 tsp ground cardamom

Floral

2 tbsp rose water

Acid

3 tbsp fresh lemon juice

Method

Combine the sugar and water in a wide, heavy-based saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the grated carrots and stir well.
Bring to a boil, then reduce to a moderate simmer. Cook uncovered, stirring every few minutes, for 35–40 minutes until the jam has thickened considerably and the carrots are completely translucent and tender.
Add the saffron with its soaking liquid, cardamom, lemon juice, and rose water. Stir well and simmer for a further 5 minutes.
Ladle into sterilised glass jars and seal immediately. Allow to cool completely before refrigerating. The jam will keep for 2–3 months refrigerated.

Notes

This jam is best served Persian-style: spread thickly on freshly baked sangak or lavash flatbread, alongside a wedge of unsalted white cheese (panir or feta) and a glass of strong black tea in a clear glass. The contrast of sweet jam, salty cheese, and bitter tea is one of the great flavour combinations in Persian food culture. If you prefer a chunkier texture, grate the carrots more coarsely. The saffron gives the jam a vivid golden hue that deepens over the first few days.

The Gastrographer

Name: Moraba-ye havij
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Cuisine: Iran
Ingredients: 700 g carrots, peeled and very finely grated; 450 g caster sugar; 150 ml water; 0.25 tsp saffron threads, steeped in 2 tbsp hot water for 10 minutes; 0.5 tsp ground cardamom; 2 tbsp rose water; 3 tbsp fresh lemon juice

Mapping Culinary History

To explore — select an ingredient below.

To explore — select an ingredient below · click any location dot on the map for recipes and stories · browse the information panel on the right · trace the full journey on the timeline.

Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control