It can be used to make rose syrup which can enhance a glaze for savory dishes such as roast meat or poultry. "A recipe passed to me from my great-grandmother, these cakes are light and not too sweet. Spongy milky balls soaked in rose scented syrup. The recipe is from my mother. The cardamom and rosewater give it a distinctive Persian flavor." Layali Libnan (Lebanese Nights) "This is a cold semolina pudding with caramel syrup sauce and pistachio topping. This classic Moroccan dish combines the exotic flavors of saffron, cinnamon, and rose water in a delicately spiced, nut-crusted roast chicken. "This is a cold semolina pudding with caramel syrup sauce and pistachio topping. It goes well with spices like saffron, cardamom, and jasmine; nuts like almonds, pistachios, and coconuts; and fruits like oranges and lemons, It's also used in baklava (add a few drops to the sugar/honey drizzle), Turkish delight, tea, rice dishes, and more.

We get it, though: It sounds so exotic, but it's hard to know exactly what to do with it--and, for some, the idea of eating something floral can be off-putting. It can be eaten warm or cool. Just add a few drops to your frosting. You can use rose water, but you will have to double the amount.Two flavors are swirled together in this rich pound cake: an almond batter and a pink-tinted rosewater-scented batter. These are best served with hot tea or coffee.These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. It absorbs beautifully into fleshy fruits, especially, so try it on baked plums.Or, try it with shredded apples in this simple recipe for the popular Persian drink, Rosewater is a byproduct of making rose perfume, an ancient process that originated in Persia (present day Iran) centuries ago by steam-distilling crushed rose petals to obtain their essential oils (rosewater is the liquid that remains; it can also be made by steeping rose petals in hot water). It takes some careful attention in cooking but is worth the time and trouble. But when rosewater is used the right way, in the right amounts, we promise it doesn't feel like you're eating perfume.Luckily, cooking and baking with rosewater is very easy. NOTE: Rose water is not strong enough flavoring. – Laila Baker There are few culinary ingredients more mysterious and hypnotic than rosewater. For best results, use whole cardamom seeds instead of ground. – shahrzadCrunchy shredded phyllo dough is layered with a creamy sweet cheese filling and soaked with rose water syrup for this Middle Eastern treat. Try a few drops in the fresh whipped cream and mascarpone filling inside these gorgeous Desserts are indeed a natural partner for rosewater--especially simple fruit desserts, as the floral undertones are a natural complement to fruits' natural sweetness. Mango Cobbler Dessert with Rose Water Yummy Medley unsalted butter, salt, rosewater, frozen mango, sugar, self rising flour and 3 more Kesar (Saffron) Kulfi – A Frozen dessert with Saffron kesarisaffronsaffron sliced almonds, sugar, saffron, full-fat milk, pistachios, cardamom powder and …

This is a very rich pie...we often cut sixteen slices to the average pie plate, like a cheesecake.This is a refreshing, non-alcoholic cooler made with oranges, Earl Grey tea, and rose water.

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