Persian Food, Desserts, Baking and Pastry Recipes with step-by-step instructions and illustrations
January 16, 2017 By Homa 2 Comments
Irene kadjar says
May 11, 2018 at 8:48 pm
Hi Homa, I followed your recipe for the moraba ye beh it came out very delicious, firm and beautiful color. I did not include the cores of the fruit and just read the recipe again for the second time because it was perfect, except I came across where you suggested boiling the fruit, the core of the fruit, sugar, and water together. So, how do you remove the core of the fruit with the seeds all over the jam? I am aware that the seed does have medicinal purpose. I like to thank you so much for such a good and easy to follow recipe. The whole family enjoyed it tremendously, especially when we had the jam with plain whole milk yogurt, as a dessert.
May 11, 2018 at 11:24 pm
Hi Irene; I’m very glad that you’ve enjoyed this recipe. The seeds are enclosed in the core and unless you cut into it, they will not release in the cooking process. I have always made this jam with the core, for more pectin, and not even once have I had seeds in the jam, and if they get in there you could just pick them out and discard.
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