This is a very traditional, Persian  jam made with carrots. It has the most brilliant colour and a very exotic taste. Often it is served with tea, a little dish placed next to your cup and you eat it just like that with a spoon. I also love using it in tarts as filling or just simply on a piece of toast.

• grate 600 gr organic carrots
• 500 gr caster sugar
• 2 organic lemons, juice and grated skin
• 15 cardamom pods, podded and ground
• 2 tablespoon rose water
• 1 cup water

• in a heavy pan, boil the water, cardamom and sugar until sugar dissolves

• add the carrots and lemon skin
• boil on medium heat for 30 minutes, stirring from time to time

• once the carrots have a thick and sticky consistency
• add the lemon juice and rose water
• simmer for an other 5-10 minutes
• pour the ‘morabā’ into sterilised jars