📝 About This Recipe
A cornerstone of the Afghan breakfast table (Nashta), Muraba-e-Behi is a slow-cooked masterpiece that transforms the astringent, pale quince into a tender, ruby-red delicacy. Infused with the aromatic warmth of cardamom and the subtle floral notes of rosewater, this preserve is as beautiful to look at as it is to eat. It represents the patience of Afghan hospitality, where fruit is honored through the ancient art of sugar-preservation.
🥗 Ingredients
Main Ingredients
- 2 kg Fresh Quince (firm, yellow, and fragrant; fuzz rubbed off)
- 1.5 kg Granulated Sugar (adjust slightly based on the sweetness of the fruit)
- 6-8 cups Water (enough to fully submerge the fruit)
- 3 tablespoons Lemon Juice (freshly squeezed to prevent crystallization)
Aromatics and Spices
- 10-12 pieces Green Cardamom Pods (lightly crushed to release oils)
- 2 tablespoons Rosewater (high-quality culinary grade)
- 1 piece Cinnamon Stick (optional, for added depth)
For Garnish (Optional)
- 2 tablespoons Slivered Pistachios (raw and unsalted)
- 2 tablespoons Slivered Almonds (blanched)
👨🍳 Instructions
-
1
Begin by washing the quince thoroughly, using a cloth to rub off the grey fuzz from the skin. Peel the fruit if you prefer a softer jam, though many Afghan families leave the skin on for texture and pectin.
-
2
Core the quince and slice them into uniform wedges about 1/2 inch thick, or cut into 1-inch cubes depending on your preference.
-
3
Immediately place the cut quince into a large bowl of cold water with a splash of lemon juice to prevent them from browning while you finish the rest.
-
4
In a large, heavy-bottomed pot (a Dutch oven is ideal), combine the water and sugar. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved.
-
5
Drain the quince pieces and add them to the boiling syrup. The water should cover the fruit by at least an inch.
-
6
Add the crushed cardamom pods and the cinnamon stick to the pot. Bring the mixture back to a gentle boil.
-
7
Once boiling, reduce the heat to the lowest possible setting. This slow simmer is the secret to achieving the deep red color.
-
8
Cover the pot with a tight-fitting lid. Traditionally, a 'dam-pokht' method is used by wrapping the lid in a clean kitchen towel to trap every bit of steam.
-
9
Simmer undisturbed for 3 to 4 hours. Check occasionally to ensure the liquid hasn't evaporated too much; the fruit should remain submerged.
-
10
After 3 hours, check the color. The quince should have transformed from pale yellow to a deep, translucent garnet or ruby red.
-
11
Stir in the fresh lemon juice and rosewater. Continue to simmer uncovered for another 15-20 minutes to thicken the syrup to a honey-like consistency.
-
12
To test the syrup, place a small drop on a cold plate; if it holds its shape and doesn't run, the jam is ready.
-
13
Remove from heat and let the muraba cool slightly in the pot. Remove the cinnamon stick and cardamom pods if desired.
-
14
Ladle the warm jam into sterilized glass jars, ensuring the fruit is well-covered by the syrup. Seal tightly and store in a cool, dark place or the refrigerator.
💡 Chef's Tips
Use a heavy-bottomed pot to prevent the sugar from scorching during the long simmer. Do not rush the process with high heat; the beautiful red color only develops through long, slow oxidation of the fruit's tannins. If the syrup is too thin at the end, remove the fruit and boil the syrup down separately before recombining. For a clearer jam, skim off any white foam that rises to the surface during the initial boil. Always use a clean, dry spoon when serving from the jar to prevent spoilage.
🍽️ Serving Suggestions
Serve alongside warm Afghan Naan or Barbari bread with a thick spread of Kaymak (clotted cream). Pair with a hot cup of cardamom-infused green tea (Chai-e-Sabz) for an authentic breakfast experience. Use as a topping for thick Greek yogurt or labneh sprinkled with walnuts. Incorporate into a cheese board alongside sharp white cheeses or creamy goat cheese. Serve as a side to 'Paneer-e-Zapu' (fresh Afghan cheese) for a salty-sweet contrast.