Moments Critiques
- •Uniform carrot cutting (julienne)
- •Proper blanching (softened but firm)
- •Slow, gentle cooking (don't rush)
- •Testing for proper consistency
- •Adding rosewater off heat
Bloom the saffron
Grind the saffron threads with a pinch of sugar using a mortar and pestle. Add 2 tablespoons hot water and let steep for at least 15 minutes. The liquid should be deep orange-gold.
Bloom the saffron
Grind the saffron threads with a pinch of sugar using a mortar and pestle. Add 2 tablespoons hot water and let steep for at least 15 minutes. The liquid should be deep orange-gold.
Prepare the carrots
Peel the carrots. Cut into thin julienne strips (matchsticks about 5cm long and 3mm thick) or use a mandoline for uniform cuts. Alternatively, cut into thin rounds or use small decorative cutters for shapes. Uniform size ensures even cooking.
Étape Critique
Uniform thickness ensures all pieces cook evenly. Too thick and they'll be tough; too thin and they'll disintegrate. Julienne (matchstick) cuts are traditional and elegant.
Prepare the carrots
Peel the carrots. Cut into thin julienne strips (matchsticks about 5cm long and 3mm thick) or use a mandoline for uniform cuts. Alternatively, cut into thin rounds or use small decorative cutters for shapes. Uniform size ensures even cooking.
Étape Critique
Uniform thickness ensures all pieces cook evenly. Too thick and they'll be tough; too thin and they'll disintegrate. Julienne (matchstick) cuts are traditional and elegant.
Blanch the carrots
Bring a pot of water to boil. Add the carrot strips and blanch for 3-4 minutes until slightly softened but still firm—they should bend but not be fully cooked. Drain thoroughly and pat dry.
Étape Critique
Blanching partially cooks the carrots so they'll absorb the syrup properly. Raw carrots won't absorb syrup well; overcooked carrots become mushy in the preserve.
Blanch the carrots
Bring a pot of water to boil. Add the carrot strips and blanch for 3-4 minutes until slightly softened but still firm—they should bend but not be fully cooked. Drain thoroughly and pat dry.
Étape Critique
Blanching partially cooks the carrots so they'll absorb the syrup properly. Raw carrots won't absorb syrup well; overcooked carrots become mushy in the preserve.
Make the syrup
In a large heavy pot, combine the sugar, water, and lemon juice. Heat over medium, stirring until sugar dissolves completely. Add the crushed cardamom pods (and orange zest if using). Bring to a boil, then reduce to a simmer.
Make the syrup
In a large heavy pot, combine the sugar, water, and lemon juice. Heat over medium, stirring until sugar dissolves completely. Add the crushed cardamom pods (and orange zest if using). Bring to a boil, then reduce to a simmer.
Add carrots and cook slowly
Add the blanched carrots and the bloomed saffron (with all its liquid) to the syrup. Stir gently to distribute. Simmer gently over low heat for 60-75 minutes, stirring occasionally. The carrots will gradually become translucent and the syrup will thicken.
Étape Critique
Slow cooking allows the carrots to absorb the syrup and become candied without falling apart. High heat will make the outside soft while the inside stays firm.
Add carrots and cook slowly
Add the blanched carrots and the bloomed saffron (with all its liquid) to the syrup. Stir gently to distribute. Simmer gently over low heat for 60-75 minutes, stirring occasionally. The carrots will gradually become translucent and the syrup will thicken.
Étape Critique
Slow cooking allows the carrots to absorb the syrup and become candied without falling apart. High heat will make the outside soft while the inside stays firm.
Test for doneness
Test the preserve: the carrots should be translucent and tender but not mushy—they should hold their shape. The syrup should coat a spoon thickly and slowly drip off. Do the cold plate test: a drop on a cold plate should wrinkle when pushed after cooling.
Test for doneness
Test the preserve: the carrots should be translucent and tender but not mushy—they should hold their shape. The syrup should coat a spoon thickly and slowly drip off. Do the cold plate test: a drop on a cold plate should wrinkle when pushed after cooling.
Add rosewater
Remove from heat. Stir in the rosewater. The floral aroma should complement, not overwhelm, the saffron and carrot. Taste and add more if desired. Fish out and discard the cardamom pods if you can find them.
Étape Critique
Adding rosewater off heat preserves its delicate aroma.
Add rosewater
Remove from heat. Stir in the rosewater. The floral aroma should complement, not overwhelm, the saffron and carrot. Taste and add more if desired. Fish out and discard the cardamom pods if you can find them.
Étape Critique
Adding rosewater off heat preserves its delicate aroma.
Add nuts (optional) and jar
If using nuts, fold in the slivered almonds and/or pistachios. Ladle the hot preserve into clean, sterilized glass jars, leaving 1cm headspace. Wipe rims and seal tightly. For long-term storage, process in a boiling water bath for 10 minutes.
Add nuts (optional) and jar
If using nuts, fold in the slivered almonds and/or pistachios. Ladle the hot preserve into clean, sterilized glass jars, leaving 1cm headspace. Wipe rims and seal tightly. For long-term storage, process in a boiling water bath for 10 minutes.
Rest and serve
Let the preserve cool completely and rest for at least a day—flavors develop over time. Serve at room temperature with fresh bread, butter, and tea. Once opened, refrigerate and use within 2 months.
Rest and serve
Let the preserve cool completely and rest for at least a day—flavors develop over time. Serve at room temperature with fresh bread, butter, and tea. Once opened, refrigerate and use within 2 months.
Repos Requis
1440 min - Flavors develop over time; best after at least a day
