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+ servings

Moraba Havij

Omid Roustaei, The Caspian Chef
Carrot jam
5 from 6 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Course Breakfast
Cuisine Iranian, Persian
Servings 4 6 oz jars


  • 8 average sized carrots, grated (peeling optional)
  • 2 1/2 cups water
  • 8 green cardamom pods, lightly smashed
  • 1 lemon, juiced
  • 2 cups sugar, unrefined
  • 1/8 teaspoon salt
  • 2 tablespoons rose water
  • 1/4 teaspoon ground saffron, dissolved in 2 tablespoons water


  • Wash and dry the carrots before proceeding to grate them. I always leave the skin on, but if you prefer, you can peel before grating them.
  • Place the carrots, water, and cardamom pods in a large pot and bring the mixture to a gentle boil. You may want to put the cardamom pods in a teabag to make life easier when it is time to remove them from the jam.
  • Once the mixture has come to a boil, reduce the heat, cover, and simmer for 15 minutes.
  • Add the fresh lemon juice, sugar, and salt and continue to simmer on low heat covered for another 75 minutes.
  • At this point, check to make sure there is plenty of syrup still left in the pot. Adjust by adding a little bit more water if necessary.
  • Add the rosewater and saffron water at the end to preserve their delicate flavors. Simmer for 5 minutes.
  • Turn off the heat and allow the jam to settle while you remove the cardamom pods.
  • Transfer the jam into pre-sterilized jars.
  • You can store the jam in the refrigerator for about 3 weeks, or about 6 months in the freezer. Otherwise, proceed with your favorite canning process to store the jam long-term.


I added slivered Persian pistachios on top, primarily for photography purposes. 
Keyword cardamom, jam, Rose water, saffron
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