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.
- 4 TB olive oil
- 1 ½ TB lemon juice
- 1 tsp rose water
- Salt and pepper to taste
- 3 ½ cups of watercress, thick stalks removed
- 1 cup of basil leaves
- 1 ½ cups of cilantro leaves
- ¼ cup dill
- 1/3 cup pistachios, shelled, roughly chopped and slightly toasted*
- Whisk the olive oil, lemon juice and rose water. Season to taste with salt and pepper.
- Toss the watercress, basil, cilantro and dill. Toss in the dressing, top with pistachios and serve.
- *To toast the pistachios, place them in a small skillet over medium heat. Toss them occasionally as you are assembling the dressing and salad.