About Rose Petals
Dried rose petals (Rosa damascena) have been integral to Persian cuisine for centuries. Iran, particularly the city of Kashan, is renowned for its rose cultivation and rosewater production.
Varieties
Damask Rose (گل محمدی)
The classic Persian variety, intensely fragrant and ideal for culinary use.
Red Rose Petals
More commonly available, slightly less fragrant but still suitable for cooking.
Culinary Uses
In Advieh
Ground petals are a key component of rice advieh, adding subtle floral notes to polo dishes.
Desserts
- •Sholeh zard (saffron rice pudding) garnish
- •Faloodeh topping
- •Persian ice cream (bastani)
- •Pastries and cookies
Beverages
Steeped in hot water for tea, or added to sharbat (sweet drinks).
Rose Petal Jam
Whole petals preserved in sugar syrup — a beloved Persian preserve eaten with bread or stirred into tea.
How to Use
- •In rice: 1 tablespoon crushed petals per 2 cups rice
- •As garnish: Scatter whole or crushed over desserts
- •In spice blends: Grind to powder
Quality Tips
- •Look for petals with strong fragrance
- •Avoid artificially colored petals
- •Food-grade only — not decorative roses
- •Should be pliable, not brittle
Storage
Keep in airtight container away from light and moisture. Best used within 6 months for optimal fragrance.