Also known asadvieh, this aromatic blend comes from Persian cuisine. It’s fragrant, a little sweet, and gently warming. It is delicious mixed with sugar and sprinkled over baked goods, donuts, and rice pudding or added to dried fruits that are cooking into jam. It straddles the sweet and savory world because it’s also great for flavoring rice pilaf with toasted nuts, lentil soup, lamb meatballs, braised chicken, or vegetable stew. It’s a blend that is shared by chefs and pastry chefs. Use it to makePersian-Style Carrots and Black-Eyed Peas.
Ingredients
Makes about 1/3 cup
Pass the rose petals through a medium-mesh sieve into a small mixing bowl to remove any bits of stem and to grind them into a fine powder. Add the cinnamon, pepper, cardamom, nutmeg, and coriander and stir to blend. Store in an airtight container out of direct sunlight for up to 3 months.
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Reviews (2)
Back to Topjoconsum from NYC: I'm not sure about using rose water in place of rose petals, but if you live in NYC you can get rose petals at Kalustyan's (kalustyans dot com) at 123 Lexington (between 28th and 29th Streets).
arthur144
NYC
1/14/2017
Hi -- This spice mixture sounds splendid. I'd like to try the carrot & black-eyed peas recipe, as suggested here, and have all of the above spices save rose petals. Can I use a little bit of rose water in the carrot & bean recipe instead? How much?
joconsum
NYC
12/23/2016
