RECIPE OF SABZI MURABBOSI (CARROT JAM)
1kg of carrot, 1kg of sugar, 1litre of water, 0.5tsp of vanillin
Clear yellow carrot and chop straws (small cubes, circles, asterisks);
Put in a basin for jam, fill in with water, and deliver on fire;
Boil, removing foam;
When carrot becomes soft, strew sugar;
Continue to cook on slow fire until carrot does not become transparent;
Add vanillin in the end of cooking for aroma.