ingredients

12 Ways With Rose Petals

 

One of the most popular edible flowers, rose has many culinary uses, in waters, vinegars, used crystallised, dried or fresh. The sweet, floral notes of rose are familiar to us from Turkish Delight, and add a bit of romance and a gentle aromatic quality to both sweet and savory dishes.
Sort by:
Rose Lassi

The Spice Collector’s Cookbook

Vina Patel

Raspberry and Rosewater Iced Buns

Sanjana Feasts: Modern vegetarian and vegan Indian recipes to feed your soul

Sanjana Modha

Duck fillets with almond and pistachio sauce, turmeric couscous, and rose petals

Andaluz: A Food Journey Through Southern Spain

Fiona Dunlop

Goji, Rose, Coconut and Strawberry Smoothie

Plant Feasts: Recipes for slow living in a fast-paced world

Frankie Paz

Halva and Rose Cookies

Bold: Big Flavour Twists to Classic Dishes

Nisha Katona

Cath’s Strawberry and Rose Rolled Pavlova

Lamingtons & Lemon Tart

Darren Purchese

Rose Petal and Raspberry Cream

Fire: A World of Flavour

Christine Manfield

Rose Risotto with Crab and Snap Peas

Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients

Christine Sahadi Whelan

Harissa Paste

Brunch with Brother Marcus

Tasos Gaitanos and Alex Large

Saffron black cardamom fudge

Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

Sumayya Usmani

(1)

Artichoke, Potato, Spinach, & Tofu B’stilla with Poppy Seeds & Rose Petals

V is for Vegan

Kerstin Rodgers

(1)

Lebanese rose petal rice

Pimp My Rice: Over 100 inspirational rice recipes from around the world

Nisha Katona

(1)