Rose Petal Preserve

Name: Rose Petal Preserve (Moraba-ye Gol-e Mohammadi)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes ½ pt/240 g
Cuisine: Iranian
Ingredients: 1 cup/125 g walnuts or raw pistachio kernels, coarsely chopped; 2 tablespoons fresh lime juice or ½ teaspoon citric acid; 2 cups/400 g sugar; 6 cups/500 g fresh organic damask rose petals or 2 cups/180 g dried

Moraba-ye Gol-e Mohammadi

Preparation info

Makes
½ pt

Difficulty
Easy
Ready in
1 hr 20

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This preserve is very nutritious and good for the stomach, but it should be used in small quantities. In Azarbaijan, they make it with walnuts instead of pistachios and call it gizil gol.

Ingredients

Rose Petals

6 cups/500 g fresh organic damask rose petals or 2 cups/180 <

Asia
Iran
Azerbaijan
Preserve
Gluten-free
Vegan

Method

For the rose petals: If using fresh rose petals, soak them in water, pick out any impurities, drain and rinse thoroughly.
Place the rose petals (fresh or dried) in a wide skillet and dry-toast over medium heat, stirring constantly, for 3 to 4 minutes, until crispy. Place in a spice grinder and coarsely grind. Transfer to a small bowl, add 1 cup/240ml boi