Moraba Beh Recipe; Tasty Persian Quince Jam

Jump to Recipe Print Recipe

Moraba Beh (Persian quince jam) is one of the most delicious and popular types of jams among Iranians, which, like other jams, is mainly served on the Persian breakfast tables.

Besides having a perfect taste,moraba ye beh has a lovely color. This jam is usually cooked in the fall when quince can easily be found in the market.

The interesting point about this jam is that the fruit is like a yellow apple, but the final result turns to red color. Join Cooking County with the Moraba Beh Recipe.

How to Make Moraba Beh?

Ingredients of Moraba Beh Persian Recipe

Ingredient	Quantity
Quince	500 grams
Cardamom	2
Sugar	500 grams
Lemon juice	1 tablespoon
Brewed saffron	1 tablespoon

Directions of Moraba Beh Recipe

Step One

To make Moraba Beh, wash the quince and peel them with a sharp knife. Then, place them on the kitchen board, chop them into two pieces, pour the kernels into a cup, and set them aside.

Step Two

Now, chop the quince with a knife into any model you like, pour them into a pot, and add 6 glasses of water and sugar. Put the lid on the pot and put it on high heat until it reaches the boiling point.

Step Three

Reduce the heat and let the jam cook for 1 hour until it reaches the desired concentration. If you want your jam to be red, give it enough time to cook.

Note: 7 to 8 hours of cooking gives a very beautiful color to your jam. 1 hour is the minimum cooking time, but the final result is much different.

Step Four

It is also important to note that the nectar of the jam hardens after cooling, so it should not be too hard when we remove it from the heat. In addition to cardamom and lemon juice, you can also use a piece of cinnamon stick to give the Moraba Beh a better taste.

Step Five

After about 30 minutes:

Take the lid off the pot.
Remove the cardamom’s dry skin.
Brew its seeds with saffron.
Add it to the jam.

Now, we must ensure the jam has reached the right consistency.

Step Six

For this purpose, we pour a drop of the nectar of jam into a glass of cold water. If the nectar reaches the bottom of the glass without disintegrating, it means that our jam has reached a suitable consistency, but if it disintegrates, the jam needs to be boiled.

Step Seven

If the jam’s nectar disintegrates, we still have to put the jam on the heat for another 20 to 30 minutes to reach the appropriate concentration. After the jam reaches the right concentration, add lemon juice and mix.

Step Eight

At this stage, put the lid on the pot and wait for the jam to adjust to the ambient temperature and cool down.

How Should the Seeds Be Handled?

The seeds can be submerged in hot water and left to rest for approximately one hour. The product is a liquid that tastes like jelly and eases sore throats.

How to Serve Persian Quince Jam?

Pour Moraba Beh into a glass jar and store in the refrigerator. Serve this jam beside your breakfast and enjoy it.

Important Points for Making Moraba ye Beh

Many people also use chopped walnuts in cooking jams. You chop the walnuts finely and add them to the jam half an hour before the jam is completely ready.
When choosing quince for the jam, the yellow ones are the best; if it is a bit green, it is not suitable.
Since jam hardens after cooling, we shouldn’t find it too hard after taking it off the heat.
Check the jam regularly. If the jam syrup is too hard, add water to it.
Besides adding cardamom and lemon juice, you can also use a piece of cinnamon stick to have a better taste at the end.
If you want a colorful jam, brew a little saffron.

Do not forget to make this recipe and share it with us. If you also have any related questions about the Moraba Beh recipe, please do not hesitate to ask.

FAQs About Moraba Beh

How much time does Persian quince jam need to get ready?

It needs at least 2 hours to get ready, but the more you cook it, the more colorful it becomes (You should also be careful about the jam’s concentration; It should not become too hard.)

Can I remove cinnamon from the ingredients?

Yes, you can remove it, but adding cinnamon to your Moraba Beh makes it tastier.

Exist there other Moraba Beh versions?

Indeed, there could be a few minor differences based on the area or family recipe. Other components like as nuts, spices, or other fruits like apples may be added to certain variations.

Moraba Beh Recipe; Tasty Persian Quince Jam

Recipe by FerdosCourse: AppetizersCuisine: PersianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

700

kcal

Besides having a perfect taste, this delicious jam has a lovely color. This jam is usually cooked in the fall when quince can easily be found in the market.

Ingredients

Quince 500 gr
2 Cardamoms
Sugar 500 gr
Lemon juice 1 tablespoon
Brewed saffron 1 tablespoon

Directions

To make Moraba Beh, wash the quince and peel them with a sharp knife. Then, place them on the kitchen board, chop them into two pieces, pour the kernels into a cup, and set them aside.
Now, chop the quince with a knife into any model you like, pour them into a pot, and add 6 glasses of water and sugar. Put the lid on the pot and put it on high heat until it reaches the boiling point.
Reduce the heat and let the jam cook for 1 hour until it reaches the desired concentration. If you want your jam to be red, give it enough time to cook.
It is also important to note that the nectar of the jam hardens after cooling, so it should not be too hard when we remove it from the heat. In addition to cardamom and lemon juice, you can also use a piece of cinnamon stick to give the Moraba Beh a better taste.
Take the lid off the pot. Remove the cardamom’s dry skin. Brew its seeds with saffron. Add it to the jam.
For this purpose, we pour a drop of the nectar of jam into a glass of cold water. If the nectar reaches the bottom of the glass without disintegrating, it means that our jam has reached a suitable consistency, but if it disintegrates, the jam needs to be boiled.
If the jam’s nectar disintegrates, we still have to put the jam on the heat for another 20 to 30 minutes to reach the appropriate concentration. After the jam reaches the right concentration, add lemon juice and mix.
At this stage, put the lid on the pot and wait for the jam to adjust to the ambient temperature and cool down.