Mulberry, pistachio and golden raisin preserve

Mulberry, pistachio and golden raisin preserve

Moraba-ye toot

By
From
Saraban
Makes
300 ml
Photographer
Mark Roper

Syrupy fruit preserves are a highlight of many Iranian breakfasts. They are delicious eaten with warm bread, or dripped jewel-like onto a bowl of thick yoghurt (although this is not very Iranian). If you have a few jars of different preserves in the cupboard, a quick dessert, with ice-cream, rice pudding or thick cream will never be far away.

Ingredients

Quantity Ingredient
100g dried mulberries
80g golden raisins
150g sugar
500ml water
1/4 cup slivered or sliced blanched pistachios
1 lime, juiced

Method

  1. Cover the mulberries and golden raisins with boiling water and leave for 20 minutes to soften. Drain well, then put into a heavy-based saucepan with the sugar and the 500 ml water and bring to a boil over a high heat.
  2. Lower the heat and cook at a gentle simmer for 30–40 minutes, or until the syrup coats the back of a spoon thickly. Stir regularly and skim from time to time to remove any scum that rises to the surface.
  3. Towards the end of the cooking time, stir in the pistachios and lime juice.
  4. Ladle into a sterilised jar and pour on enough syrup to cover completely. Seal while still hot and store in a cool place. Keeps for up to 12 months.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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