• Carrot jam (murrabā-ye havij) (Simon Griffiths and Ebrahim Khadem Bayat)Source: Simon Griffiths and Ebrahim Khadem Bayat

Carrots make an excellent jam and with the addition of lemon, cardamom and rosewater this is perfect for spooning over pancakes and toast or in pies and tarts. 

500 ml





Skill level

Average: 3.8 (22 votes)

I absolutely love this jam. You can have it for breakfast, as filling for a tart or just as a little spoonful during the day.


  • 250 ml (8½ fl oz/1 cup) water
  • 500 g (1 lb 2 oz) caster (superfine) sugar
  • 15 cardamom pods, seeds extracted and lightly crushed
  • 600 g (1 lb 5 oz) carrots, grated
  • grated zest and juice of 2 lemons
  • 2 tbsp good quality rosewater

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. In a heavy saucepan, boil the water and sugar until the sugar dissolves.

2. Add the cardamom and boil for a few more minutes, then add the carrots and the lemon zest. Boil over medium heat for about 30 minutes, stirring from time to time, until the mixture is thick and sticky.

3. Add the rosewater and lemon juice and simmer for 5 more minutes, then pour the jam into a sterilised glass jar. This will keep for ages, just be sure to refrigerate once opened.


Pardiz by Manuela Darling-Gansser (Hardie Grant Books, $60.00). Photography by Simon Griffiths & Ebrahim Khadem Bayat.