Title: Murabo Havidge (Carrot Conserve)
Categories: Jam Info Israel Jewish Persian
Yield: 2 Pints

3	c	Sugar
1	c	Water
1 1/2	lb	Carrots, grated
1	tb	Pistachio nuts, shelled
1	tb	Blanched almond silvers
1/2	ts	Ground cardamom

Carrot conserve is in reality a jam to be eaten w/toast, bread, or anything else. The nuts add-texture to this relatively smooth concoction.

1. Mix sugar & water & bring just to a boil. Add carrots and nuts & mix well. Cook over low heat for 1/2 hr as mixture reduces to a melange. 2. Stir in cardamom & remove pan from heat. Cool. Fill 1 or more pint glass jar(s) to top & cover tightly w/jar lid(s). Let stand at room temp but refrigerate once jar has been opened. Makes 2 pints.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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