📝 About This Recipe
Muraba-e-Zardak is a quintessential Afghan breakfast delicacy, transforming humble carrots into a jewel-toned, translucent preserve infused with the royal scents of cardamom and rosewater. Unlike Western jams, this preserve maintains the delicate texture of shredded carrots suspended in a silky, saffron-infused syrup. It is a celebratory staple on the Afghan 'Nashta' table, offering a perfect balance of earthy sweetness and floral sophistication.
🥗 Ingredients
The Carrots
- 500 grams Fresh Carrots (peeled and julienned or coarsely grated)
- 2 cups Water (for initial softening)
The Syrup Base
- 2 cups Granulated Sugar (adjust slightly based on carrot sweetness)
- 1 cup Water (for the sugar syrup)
- 1 tablespoon Lemon Juice (freshly squeezed to prevent crystallization)
Aromatics and Finish
- 6-8 pieces Green Cardamom Pods (lightly crushed to release seeds)
- 1/4 teaspoon Saffron Threads (crushed and bloomed in a teaspoon of warm water)
- 1 tablespoon Rosewater (high quality culinary grade)
- 2 tablespoons Slivered Pistachios (for garnish and texture)
- 2 tablespoons Slivered Almonds (blanched)
👨🍳 Instructions
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1
Begin by washing and peeling your carrots. Use a grater with large holes or a mandoline to create long, thin julienne strips. The texture is key; you want distinct strands, not a mushy pulp.
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2
Place the prepared carrots in a large, heavy-bottomed pot and add 2 cups of water. Bring to a boil over medium-high heat.
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3
Reduce the heat to medium-low, cover the pot, and simmer the carrots for about 15-20 minutes. They should be tender but still hold their shape.
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4
Drain any excess water from the carrots using a fine-mesh sieve and set the carrots aside momentarily.
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5
In the same pot (wiped clean), combine 2 cups of sugar with 1 cup of fresh water. Stir over medium heat until the sugar is completely dissolved.
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6
Add the lightly crushed cardamom pods to the sugar water. Bring the mixture to a gentle boil and let it simmer for 5-7 minutes until it slightly thickens into a light syrup.
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7
Add the pre-cooked carrots back into the syrup. Stir gently to ensure all carrot strands are coated.
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8
Stir in the lemon juice. This is crucial as it prevents the sugar from recrystallizing once the jam cools.
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9
Simmer the mixture uncovered on low heat for 25-30 minutes. The carrots will begin to look translucent and the syrup will reach a 'single thread' consistency.
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10
To test the consistency, place a drop of syrup on a cold plate; if it moves slowly and feels tacky rather than watery, it is ready.
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11
Pour in the bloomed saffron and the rosewater. Stir gently for another 2 minutes to allow the flavors to penetrate the carrots.
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12
Finally, fold in the slivered almonds and pistachios. These provide a beautiful crunch and traditional Afghan aesthetic.
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13
Remove the pot from the heat and let the muraba cool completely in the pot. The syrup will thicken further as it cools.
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14
Transfer the cooled jam into sterilized glass jars. Store in the refrigerator for up to 3 months.
💡 Chef's Tips
For the best flavor, use organic carrots which tend to be sweeter and more vibrant in color. Do not over-grate the carrots; long julienne strands create a more sophisticated texture than a fine mash. If the jam becomes too thick after cooling, you can stir in a tablespoon of boiling water to loosen it. Always use a clean, dry spoon when serving from the jar to prevent spoilage. Be careful not to overcook the saffron; adding it at the end preserves its delicate floral aroma and bright color.
🍽️ Serving Suggestions
Serve with warm Afghan Nan or flatbread and a thick layer of 'Qaymaq' (clotted cream). Pair with a hot cup of cardamom-infused Afghan black tea (Chai). Spread over toasted sourdough with a dollop of labneh or Greek yogurt for a modern twist. Use as a topping for rice puddings (Shir Berinj) to add a burst of color and sweetness. Include it as part of a traditional breakfast spread alongside walnuts, feta cheese, and fresh grapes.