📝 About This Recipe
Muraba-e-Seb is a cornerstone of the traditional Afghan 'Nashta' (breakfast), transforming humble apples into shimmering, jewel-like preserves. Unlike Western jams, this Afghan delicacy features tender chunks of fruit suspended in a fragrant, honey-like syrup infused with the luxurious notes of saffron and rosewater. It is a soulful accompaniment to warm naan and creamy kaymak, offering a perfect balance of floral sweetness and warming spices.
🥗 Ingredients
The Fruit
- 2 kg Apples (firm varieties like Granny Smith, Honeycrisp, or Gala; peeled, cored, and sliced into 1-inch chunks)
- 2 tablespoons Lemon Juice (to prevent browning during prep)
The Syrup Base
- 4 cups Granulated Sugar (adjust slightly based on the sweetness of the apples)
- 3 cups Water (filtered water is best)
- 1 tablespoon Lemon Juice (to prevent crystallization of the syrup)
Aromatics and Spices
- 8-10 pieces Green Cardamom Pods (lightly crushed to release oils)
- 1/2 teaspoon Saffron Threads (high quality, crushed and steeped in 1 tbsp hot water)
- 2 tablespoons Rosewater (culinary grade)
- 1 piece Cinnamon Stick (optional, for added warmth)
- 2 tablespoons Slivered Pistachios (for garnish and texture)
- 2 tablespoons Slivered Almonds (for garnish and texture)
👨🍳 Instructions
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1
Begin by peeling, coring, and cutting your apples into uniform 1-inch wedges or chunks. Immediately toss them in a bowl with 2 tablespoons of lemon juice to maintain their bright color.
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2
In a large, heavy-bottomed pot (stainless steel or copper is ideal), combine the sugar and 3 cups of water. Stir over medium heat until the sugar has completely dissolved.
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3
Add the crushed cardamom pods and the cinnamon stick to the sugar water. Bring the mixture to a gentle boil for about 5-7 minutes until it slightly thickens into a light syrup.
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4
Carefully add the apple chunks to the boiling syrup. The temperature will drop; wait for it to return to a simmer.
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5
Once simmering, reduce the heat to medium-low. Cook the apples uncovered for 30-40 minutes. You want the apples to become translucent and tender, but not mushy—they should retain their shape.
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6
While the apples cook, use a spoon to skim off any white foam that rises to the surface. This ensures your final muraba is clear and jewel-toned.
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7
Stir in the 1 tablespoon of lemon juice. This acts as a natural preservative and prevents the sugar from recrystallizing as the jam cools.
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8
Check the consistency of the syrup. It should be thick enough to coat the back of a spoon. If you have a candy thermometer, look for roughly 105°C (220°F).
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9
Pour in the bloomed saffron (and its soaking liquid) and the rosewater. Stir very gently so as not to break the delicate fruit pieces.
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10
Simmer for a final 5 minutes to allow the floral and earthy flavors to penetrate the fruit. The syrup should now have a beautiful golden-orange hue.
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11
Remove the pot from the heat. If you prefer a cleaner look, you can fish out the cardamom pods and cinnamon stick at this stage.
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12
Allow the muraba to cool slightly in the pot. Stir in the slivered pistachios and almonds while the jam is still warm so they soften slightly.
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13
Ladle the warm jam into sterilized glass jars, ensuring the apples are fully submerged in the syrup. Seal tightly and store in the refrigerator once cooled to room temperature.
💡 Chef's Tips
Choose firm, tart apples like Granny Smith for the best results; they hold their shape and balance the heavy sugar syrup. Avoid over-stirring the pot once the apples are tender to prevent them from turning into applesauce. If your syrup is too thin, remove the apples with a slotted spoon and boil the syrup alone for a few minutes to reduce it, then return the fruit. Always use high-quality Afghan or Iranian saffron for the most authentic flavor profile and vibrant color. Sterilize your jars in boiling water for 10 minutes before filling to extend the shelf life of your jam.
🍽️ Serving Suggestions
Serve alongside warm Afghan Naan or Barbari bread for a traditional breakfast experience. Pair with a generous dollop of Kaymak (clotted cream) or Labneh to balance the sweetness. Enjoy with a hot glass of Afghan black tea (Chai-e-Siyah) infused with extra cardamom. Drizzle the golden syrup over vanilla bean ice cream or Greek yogurt for a sophisticated dessert. Include it as part of a brunch spread with walnuts, feta cheese, and fresh cucumbers.