recipe for cooking balang jam with Iranian saffron
This delicious and fragrant jam called Balang jam with Iranian saffron is a delicious Iranian jam and breakfast that is cooked as follows. Follow the continuation of this cooking article in the cooking section of the rowhanisaffron site.
ingredients :
- Balang = 2 pieces
- Sugar = 1 cup
- Lemon juice = 2 tablespoons
- cardamom= as needed
- Cinnamon stick = as needed
- Saffron = as needed
- rosewater = as needed
Instruction :
Pour the peel skin into a pan over medium heat and pour water over it and let the water boil. Then boil for 10 minutes. Rinse them with cold water, squeeze the excess water and return them to the pan. Repeat this step 3 to 5 times, or until the bitterness is taken.
For the final cooking of the cucumber, add 4 glasses of water and sugar to them, bring to a boil and cook for about 1 hour until the jam thickens.
Finally, add lemon juice and, if desired, cardamom, cinnamon, saffron or rose, and after a sip, remove from the heat and set aside to cool.
Pour the jam into clean jars, close the lid tightly and keep in the refrigerator.
tip:
1- Remove the thin and colored layer on the skin of the balloons. Then cut the aubergines and separate the fruit flesh. Chop the skin to the desired shape and size.
2- Weigh them; It is better that the amount of cucumber and sugar are equal.
3- To flavor the jam, use the desired spices such as cardamom, cinnamon, saffron or rose.
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