Persian Strawberry Compote

It is the prefect marriage for vanilla ice cream, yogurt and muesli, toast and croissants, pancakes, cheesecake and a whole lot more.

5' + 10' preparation & cooking time
8 serve
Advieh-E Halegh spice


  • 450g strawberries
  • 2 TBSP honey or maple syrup
  • ¼ tsp Advieh-E Halegh by Camelēr Spice Co.
  • Pinch of salt


  1. Prepare the strawberries by cutting them in half, and rinsing them under cold water.
  2. Add all the ingredient to a saucepan.
  3. Over a medium to high heat bring the mixture to a boil and cook for 5 minutes. Once boiled, reduce the heat to medium and simmer, stirring often for another 5 minutes or so until the volume has reduced by half.
  4. Allow to cool and taste for seasoning adding more of the honey or maple as desired.
  5. Transfer to a clean/sterilized glass “Kilner” jar. It should keep for two weeks in the refrigerator and use generously with desserts or simply spread on toast. 
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