Recipe: Tasty Persian rose petals jam

Persian rose petals jam. Place the water in a sauce pan. Bring the water to a boil. My mom and I made yet another recipe from my grandmother's recipe booklet.

Rose petal jam made from fresh rose petals often made an appearance on the breakfast table to be eaten with bread and butter or clotted cream. As a Persian cook I am never without a jar of dried rose petals, another of tiny dried rosebuds and a bottle of rosewater in my pantry. Don't you just love making things out of flowers? You can cook Persian rose petals jam using 5 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Persian rose petals jam

1. Prepare 2.1 of /2 cups water.
2. Prepare 1 cup of dried rose petals.
3. You need 2 cups of sugar.
4. You need 2 Tbsp of lemon/lime juice.
5. You need 2 Tbsp of chopped walnuts.

The ephemeral loveliness of a flower can never truly be captured, but sometimes you can find little ways. how to make rose petal jam using fresh rose petals and natural ingredients with simple step by step tutorial from harvesting the petals, retaining the fragrance and colour and making beautiful fragrant jars of pink rose jam #rosepetal #jam #summercooking Great recipe for Persian rose petals jam. Rose Petal Jam. this link is to an external site that may or may not meet accessibility guidelines. In fact, the use of rose petals in Middle Eastern cooking is largely the product of. Rose Gulkand or Rose petal jam is ready in about ten days.

Persian rose petals jam step by step

1. In a dry pan, roast dried rose petals for 2 minutes, stir constantly until get crunch. Set aside. Place the water in a sauce pan. Bring the water to a boil. Pour 1 cup of boiled water over the roasted rose petals..
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3. Cover it with a lid and let to rest and become soft for 1 hour..
4. Stir sugar in the remaining of boiled water and bring it to a boil again. In this step, add freshly squeezed lemon juice, simmer until syrup become thick and reduce to half..
5. Then, add rose petals to the syrup and continue to simmer for 5 minutes..
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8. Turn the heat off. Place a kitchen towel over the lid of the pot and let steam on it's own and cool off. The towel will catch the moisture.Add chopped walnuts to the cool rose jam. You can add pinch of cardamom as well (it's optional)..
9. This tasty jam with silky texture and chopped walnuts in, has a unique flavour. Might be used for garnishing ice cream, cake, rice flour pudding (Fereni) or spread on bread with butter or clotted cream and a cuppa tea. Soooooooo good..
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The Gulkand can be stored in the fridge for about six months. Persian Gourmet rose petals are an edible, naturally sun-dried Persian Rose petals from Damsak flower. Rose petals are traditionally used in Persian spice mixes known as advieh or infused with saffron for an aromatic pilaf. Persian Rose Petal Serving Suggestions Place rose petals in a stone mortar or makutra. Slowly pour in the sugar and use the pestle to crush the petals together with the sugar.

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