Let’s make something with Rose Water!

I love using new ingredients! A few months ago my friend Sandy gave me a bottle of rose water for my birthday.  Rose water is made by steeping rose petals in water.  Its flavor is used quite a bit in Persian cuisine.  Rose water is also used in cosmetics and has medicinal uses as well.  I was excited to try this stuff out!

If you want a bottle of rose water you can buy it here:

I decided to use the rose water in a salad dressing. The recipe branched from my vegetarian cookbook:

The recipe was for Watercress, pistachio and orange blossom salad. The recipe called for orange flower water but since I had my bottle of rose water from Sandy I thought I would try the recipe with rose water instead.

To make the dressing I mixed olive oil, lemon juice, rose water and salt and pepper.

I then assembled the salad by tossing watercress, basil leaves, cilantro leaves and dill. I tossed in the dressing and topped with lightly toasted pistachios.

How did it taste: Quite unique!  The salad was super easy and it would make a great unexpected salad served at a dinner party.  The rose water gave the salad a slight floral taste, in a really cool way. 

Watercress and Herb Salad with Rose Water Dressing
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Ingredients
  1. 4 TB olive oil
  2. 1 ½ TB lemon juice
  3. 1 tsp rose water
  4. Salt and pepper to taste
  5. 3 ½ cups of watercress, thick stalks removed
  6. 1 cup of basil leaves
  7. 1 ½ cups of cilantro leaves
  8. ¼ cup dill
  9. 1/3 cup pistachios, shelled, roughly chopped and slightly toasted*
Instructions
  1. Whisk the olive oil, lemon juice and rose water. Season to taste with salt and pepper.
  2. Toss the watercress, basil, cilantro and dill. Toss in the dressing, top with pistachios and serve.
Notes
  1. *To toast the pistachios, place them in a small skillet over medium heat. Toss them occasionally as you are assembling the dressing and salad.
Adapted from Plenty
Adapted from Plenty
Cooking with Rosemary http://www.cookingwithrosemary.com/