Rose Water Recipes

Staff Picks

Springtime Citrus Cooler

A springtime and summer favorite in our house, this citrus flavored drink refreshes nicely and serves as a great alternative to tea or water at a brunch.

By Karyn Ulriksen

Profiteroles

Light and delicate choux pastry puffs filled with fresh cream and covered with warm chocolate ganache sauce are so easy to make, but everyone will think you are a master pastry chef!

By CELTICKIM

Peach Curd

This is a variation on lemon curd, but made with peaches. We love it with scones or spread on toast or pound cake.

By ScottFamily

A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.

By JOHNTHEBEAR

Colorful Tomato Salad with Rose Water Dressing

This is a fresh salad my husband and I eat a lot during the warm summer days. Garnish with peanuts or pine nuts.

By carolfromsweden

Rose Ice Cream

Go on, indulge yourself with this exotic combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.

By BigSrisFood

Moroccan Peach Roasted Chicken

A true crowd pleaser, this sweet chicken is very juicy and goes very well with white rice. I have modified it from an original Djedjad recipe which calls for apricots.

By Simone

Rice Pudding with Rose Water

My mother passed me this recipe. It is a rice pudding recipe that is special because it reminds me of childhood. Rosewater is wonderful in many desserts, especially in this recipe for rice pudding. This recipe is special to me because of the rosewater. It adds a flavor that takes you to another part of the world where you imagine yourself walking through a souk. Serve chilled.

By Audrey Leon

Kanafa

A favorite Palestinian dessert! Crunchy shredded phyllo dough is baked with a layer of creamy sweet cheese and then drenched in rosewater syrup. It's simple yet impressive. The cheese filling is traditionally made from Nabulsi cheese that is desalted. The ricotta-mozzarella mix is a great substitute, and lower-fat products can be used. If you have access to a Middle Eastern grocery, you can probably find kanafa dye, which turns the dough into the orange or reddish color that is the signature of kanafa.

By Noura

Kheer (Rice Pudding)

154

This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make!

By PATRICK7

Fereni Starch Pudding

A delightful pudding that can be eaten hot or cold, during Ramadan, particularly on sohur or iftar. Adjust both the sugar and the rosewater to taste.

By Zahra

Gulab Jamun

This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving.

By COOLGUTS

Inspiration and Ideas

Yazdi Cakes

"A recipe passed to me from my great-grandmother, these cakes are light and not too sweet. The cardamom and rosewater give it a distinctive Persian flavor." – shahrzad

Kanafa

Crunchy shredded phyllo dough is layered with a creamy sweet cheese filling and soaked with rose water syrup for this Middle Eastern treat.

Layali Libnan (Lebanese Nights)

Rose Petal Cookies

Lychee Butter Cake

Basboosa

Ras Malai

Ras Malai is cheese dumplings in cream sauce. This is a popular Indian dessert and takes a long time to prepare the traditional way. I came up with some shortcuts and ended up with this recipe which tastes exactly the same as traditional Ras Malai.

Vegan Rose Meringues

Rating: Unrated

2
Rose Pavlova Cakes
Raspberry-Rose Scones

Rating: Unrated

1
Rice Pudding (Kheer)

Rating: Unrated

38
Arabian Rose Water Pudding (Muhalbiyah)

Rating: Unrated

6

More Rose Water Recipes

Yazdi Cakes

A recipe passed to me from my great-grandmother, these cakes are light and not too sweet. The cardamom and rosewater give it a distinctive Persian flavor. These are best served with hot tea or coffee.

By shahrzad

Mahalabia (Middle Eastern-Style Milk Pudding)

This was a favorite of mine during Ramadan! Serve pudding on small plates with chopped nuts on the top.

By Amel

The Rebbetzin Chef's Persian Walnut Cookies

These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts.

By The Rebbetzin Chef

Cardamom Rose Meringues

These light, fluffy meringues with the delicate flavor of rose are enhanced by a kiss of cardamom.

By chikalin

Persian Halva

Halva is a favorite dessert throughout the Middle East. Many varieties are made with tahini or semolina flour. This Persian version uses a simple mixture of flour, butter, and sugar with the sweet perfume of rosewater. Cut into wedges and serve with tea or coffee.

By marybakes

Lebanese Easter Cookies

These cookies are made in my mom's home village of Baalbek, in Lebanon's Bekaa Valley, a week before Easter. They are such a hit, everyone asks for the recipe. They taste good and they're not hard to prepare, especially if you add the right ingredients.

By Arlette Therese Abdallah

Flavorful Persian Braised Lamb Shanks

This lamb shank is tender, juicy, and so flavorful. It is an authentic Persian recipe passed down from my father who was born in Tehran, Iran. It does take a lot of time to prepare but it's worth it. My friends and family say it's comparable to something served in a 5-star restaurant. Serve with seasoned lentils, white rice, dill rice, or rice with lima beans. This is a dish to impress, perfect for the holidays!

By Andraya Winters

Layali Libnan (Lebanese Nights)

This is a cold semolina pudding with caramel syrup sauce and pistachio nut topping. The recipe is from my mother. If you do not wish to use rose water, you can substitute with 2 teaspoons of vanilla.

By Laila Baker

Sri Lankan Milk Toffee

My husband is from Sri Lanka and he grew up enjoying this fudge-type candy on very special occasions. With a little help from a few of his aunts, I came up with this version.

By Darlene Weerasooriya

Easy Turkish Delight

This is a quick and easy way to make wonderful Turkish delight! Please try it out and I hope you enjoy it!

By lizardbeth20

Rose Petal Pound Cake

This cake is very different to the usual recipes and calls for rosewater which you can obtain in Middle Eastern grocery stores. You could also substitute orange water for the rosewater. Rosewater and orange water are used in Middle Eastern pastries. Both are very sweet and they are clear liquids found in bottles.

By Carol

Egyptian Rose Leaves

These make a lovely cookie for Valentine's Day. NOTE: Rose water is not strong enough flavoring. Be sure to use rose fluid, available from many drugstores. You can use rose water, but you will have to double the amount.

By J. Storm

Sixteenth Century Orange Chicken

This recipe was adapted by me from a housewife's kitchen guide published in 1594! The sauce is slightly sweet, but very good.

By GODGIFU

Rose Water Cake

Not your standard white cake. Chances are no one will have tried something quite like this before! It's fantastically moist, sweetly subtle, and altogether different. Perfect for a garden party, or spring wedding.

By peropheus

Homemade Marzipan

Can cover in chocolate or use as a substitute for fondant. Keeps for up to a month in the refrigerator and 6 months in the freezer.

By jo&dre'smama

Marzipan Potatoes

Marzipan potatoes are a classic Christmastime treat in Germany, called Marzipankartoffeln. They are easy to make from homemade marzipan and are gluten free. Marzipan potatoes should be stored in an airtight container and will keep in a cool place for a month.

By sophia

Rose Water Gelees

This recipe is a lighter, more delicate version of an ancient traditional candy, called lokum or Turkish delight. It's easy to make, keeps well and offers a haunting flavor that makes it an instant favorite. Great for gift giving!

By twoellis

Gulab Jamun or Kala Jam (Waffle Balls)

These are like little waffle balls that sit in and absorb a sugary rosewater syrup. It was first made on the Indian subcontinent, around South Asia. Gulab Juman originated from Luqmat Al-Qadi, an Arabic dessert. This dessert is popular at weddings, Diwali, Eid Al-Fitr and Eid Al-Adha. There a several different types of jamun with different looks and taste. Serve hot or cold.

By Kristin Rhea Hernbrode

Halva (Iranian Dessert)

This is almost the Iranian version of flan, but better. This tasty dessert is made with saffron, almonds, and pistachios. A must-try. This can also pe poured into a decorative mold before it has cooled.

By Noahsmommy

Super-Easy Indian Coconut Ladoo

This delicious and easy Indian dessert is a great way to say thank you to friends and neighbors.

By rajita

Wheat Flour Halva

There are varieties of halva in the Middle East but this one is a Persian-style with saffron, rose water, and cardamom with a soft texture that melts in you mouth. Decorate as desired with almonds and pistachios. Serve it at room temperature.

By Soheila

Homemade Rose Ice Cream

This is a vintage recipe that I discovered after moving into an old farm house in rural Virginia. It was scribbled on a scrap of paper and dated '1930; Rose Ice Cream.'

By MsMarilyn

Mamool or Ma'amoul

Ma'amoul means filled in Arabic. These are very popular in Lebanon but can be found throughout the Middle East and North Africa. They are traditionally shaped as crescents or as pressed cookies and have several variations for the fillings. This one has a walnut filling, but you can use almonds or pistachios too.

By MARIEMEM

Medieval Custard Pie (Daryoles)

A medieval egg custard pie flavored with almond milk, saffron, cinnamon, and rosewater. This version has won a first place in a cooking competition, and is highly popular at feasts in the SCA. Like a sugar cream pie...only better. It can be eaten warm or cool. It takes some careful attention in cooking but is worth the time and trouble. This is a very rich pie...we often cut sixteen slices to the average pie plate, like a cheesecake.

By BELLAGIA

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