Rose Petal Preserve

Name: Rose Petal Preserve (Moraba-ye gol-e Mohammadi)
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: Makes 1 jar (½ pint/240ml))
Cuisine: Iranian
Ingredients: 2 tablespoons rose water; 5 cups (1 kg) sugar; ¼ cup (60 ml) lime juice; ½ cup (60 g) pistachio kernels; 3 cups (720 ml) water; 2 cups (100 g) dried rose petals or 1 pound (450 g) fresh

Moraba-ye gol-e Mohammadi

Preparation info

Makes
1 jar

Difficulty
Easy
Ready in
1 hr 35

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 cups (100 g) dried rose petals or 1 pound (450

Asia
Iran
Preserve
Gluten-free
Vegan
Southeast Asia

Method

Place dried rose petals in a medium-sized laminated pot, cover with water, and bring to a boil (if using fresh rose petals, do not boil, just rinse). Drain in a colander. Sprinkle with 1 tablespoon lime juice.
Place sugar and water in the laminated pot. Bring to a boil, reduce heat to medium, and simmer for 35 minutes.
Place the petals in a wide skill