Fresh Carrot Juice
آب هویج
sweetearthybright orange
draft — not yet taste-tested Ingredients
| Ingredient | Amount |
|---|---|
| carrots, scrubbed | 3–4 medium |
Equipment: juicer, or a blender and a fine cloth, jug.
About this preparation
Tehran runs on juice bars. From morning to midnight they press carrots, pomegranates, melons and oranges to order, and the most loved glass of all is āb-havij bastani: carrot juice with a scoop of saffron ice cream sinking into it, dusted with cinnamon. Fresh carrot juice is sweet and earthy and takes to cardamom, orange and brandy without complaint.
How to make it
- Scrub the carrots; peeling is not necessary.
- Run them through a juicer, or blend with a splash of water and squeeze through a cloth.
- Strain through a fine sieve and use within hours. Stir before pouring; it settles.
Yield and storage
- About 150 ml from 3–4 medium carrots.
- Drink the same day. It browns and loses its sweetness overnight.
Tips and troubleshooting
- Choose sweet, crisp carrots; woody winter carrots make bitter juice.
- A thumb of fresh ginger through the juicer with the carrots is a classic Tehran addition.
- Bottled carrot juice works in an emergency but tastes cooked.
Different concepts of this preparation
1. Classic
Plain fresh juice, for the float and for cocktails.
2. Carrot and ginger
One thumb of ginger per 4 carrots; sharper, warmer.
3. Carrot and orange
Half and half with fresh orange juice for a lighter, fruitier glass.
4. Beyond cocktails
The original: a tall glass of carrot juice, a scoop of saffron ice cream, cinnamon.
Allergen note
No common allergens.
Development notes
- Status: draft recipe, not yet taste-tested.
- First proposed formula; measure your own yield and adjust.