Carrot jam is Iranian's favourite bread topping. Add a little bit of orange zest, slivered pistachios and cinnamon and you turn it into an extraordinary jam ever. Text Utterly delicious carrot jam best served on buttery toast for breakfast or in your layered carrot cakes.
- 1kg carrots, peeled and coarsely grated
- zest of 1 medium lemons
- zest of 1 large orange
- 850g sugar
- 2 cinnamon sticks
- 1 tsp ground cardamom
- 50g slivered pistachios
Place sugar and carrots in a saucepan and add half a water and bring to boil.
Let it simmer on a medium heat for 30 minutes.
Add the zests, cinnamon sticks, cardamom and slivered pistachios.
Leave to cool for 15 minutes, then ladle into 3 small, sterilised jars and keep them in the fridge.