Persian Carrot and Rose Jam! It was delicious!

Persian Carrot and Rose Jam! It was delicious!

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Even just for a minute... This is the fourth month that I have been featuring a different country each month and I have to say I am SO happy that somebody suggested Iran! So far we have featured Croatia, Chad and Bosnia - so it's definitely time we all visited the Middle East! Iranian food is a wonderful delight of ingredients such as eggplant, rice, okra, pomegranate, nuts, dates, fresh herbs and rosewater! All ingredients that I adore. So thank you from the bottom of my heart to the reader who suggested it! I anticipate that this month may be the biggest one regarding the number of recipes, just because I found so many dishes that I wanted to try! I'm starting off with this one for two reasons, 1) because it is such an unusual idea that turned out so well and 2) because it fits into the Holiday Recipe Club's Easter/Passover Blog Hop theme. This hop's ingredients are: Spinach, Carrots and Eggs. Clearly eggs are out so carrots or spinach it is. However, I wanted to do something completely different to what I would normally do with these vegetables so here it is: Carrot and Rose Jam. I know this sounds a bit unusual - however, really it makes a lot of sense. Orange vegetables really do lend themselves to be used in both sweet and savoury dishes. Think carrot cake, pumpkin pie, sweet potato brownies (these exist! I have seen recipes on the internet), orange chicken, carrot and orange soup. There are plenty of other examples! The jam also turns out an awesome colour (one day I will try it with purple carrots)! What are your favourite ways to use orange vegetables in sweet cooking? Grate the carrots (there is no need to peel them first). This is awesome for building your arm muscles because it is a lot of grating.

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