Preparation time: 3 days
Cooking time: 1 hour in several stages
Hemela Pourafzal of the Byblos Restaurant makes jams almost every day. For us in Iran, it's more than a tradition, it's a daily ritual. Jam is eaten with a spoon, followed by a sip of tea.
- Brush the oranges under hot water; dry them and remove the peels. Cut the zest into thin strips (leaving on the white part).
- Blanch the zests for 3 minutes in boiling water to remove the bitterness. Change the water and repeat the process.
- In a large bowl, place the zests in the sugar, add the orange flower water and let sit overnight.
- The next day, add 500 ml (2 cups) water to the bowl to dissolve the sugar. Remove the zests from the liquid and set aside.
- Boil the liquid for a few minutes. Add the orange zests and cook for 20 minutes.
- Meanwhile, peel and grate the carrots. Add them to the orange zest mixture and continue cooking for 3-4 minutes. Remove from the heat. Let rest at room temperature.
- The next day, add the cardamom and boil again for 20 minutes, then set aside.
- On the third day, place the saffron and a pinch of sugar in a mortar and grind to a powder. Add 2-3 tbsp. hot water and pour the mixture into the jam. Boil a final time, skim the surface and pour the jam into hot sterilized jars.
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