Persian Carrot Jam

Those used to lathering their toast with marmalaide, honey, strawberry and rasberry jam will, of course, scoff at the notion of eating carrots first thing in the morning. But this unusual jammy delight should appeal to all those with the sweetest tooth. This recipe was inspired by a recent trip to the Persian emporium Persepolis, in Peckham, south London, run by Sally Butcher and her husband Jamshid. Sour cherries sit alongside dried whey balls, herbs and spices nestle alongside dried limes and rose petals and, no doubt, if it can be pickled and preserved they will have it. Videos, cds, musical instruments and rugs give the shop a more bazaar feel. Freshly baked (in Tehran!) pastries and sweets decorate the window and would tempt most passers by.
We left with our wallets lighter, our bags heavier, a badge proclaiming 'I love Peckham' and a sense that a little known cuisine had been enthusiastically shared to total strangers. Its that sort of shop.
A recent book 'Persia in Peckham: Recipes from Persepolis' can only add to our understanding of Iran's rich culinary legacy.
This jam is great spread on hot toast or mixed into plain yogurt. Also interesting as an accompaniment to grilled fish or added to chicken or lamb casseroles.

Ingredients

600g carrots.
300ml water.
400g sugar.
1 dried lime.
1 lemon
1 tablespoon rose water
Peel the carrots and grate or julliene them into small strips. Mix the sugar with the water and bring to the boil. Add the carrots, lemon juice and dried lime and simmer until the carrots are cooked and the jam thickens. Add the rosewater at the end. Pour the jam into a liquidizer and blitz until you get a pulpy fruity mess. This gives the jam a more spreadable quality. Pack into sterilized jars and refrigerate. Best used within a couple of months.

Ken Doherty is a chef and journalist