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Speaking in terms of Iran’s culinary history, it’s no surprise that a summer staple of theirs rests on freshly juiced carrots. But the desire to successfully combine this with ice cream is what speaks to the prime place the vegetable occupies in their kitchens. The carrot float aside, several well-known and globally savoured Persian dishes have carrots at the heart of it – the Khoresh Havij or carrot stew made with lamb, carrots, prunes, plums and saffron; the Morassa Polo or jeweled rice made of thin strips of carrot cooked down with sugar and spices, mixed into rice with barberries, pistachios and orange peel; Torshi made by pickling carrots in vinegar; or some good old carrot jam – an Iranian breakfast staple by the way – make for some delicious examples.