in Recipes

Persian rose spice

updated

Spread the love

Ingredients for 2 servings:

  • 10 g flowers (rose petals), dried
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp cumin

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Grind everything finely in a blender. Use: Especially good for rice dishes with nuts and dried fruit, and for tender poultry. Persian rose spice also goes well with couscous, delicate vegetable cream soups, and also rice pudding and semolina porridge. Store in a dry place in an airtight container. Storage: Approx. 6 months if not consumed before then.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tagliatelle with balsamic vegetables

Carrots in coconut cream