Rose Water

Rose water is the by-product of steam-distilling rose petals. The essential oil of roses floats to the top, and what remains is rose water. For Parsis, rose water has eons of ritual, symbolic, and culinary importance behind it. A rose water sprinkler, a golabaz, is part of the assembly of objects on the ceremonial tray, the ses. In former days, arriving guests were sprinkled with rose water. Very few sweet dishes, especially those made with milk, are not scented with rose water. Good rose water can be delicate, exquisite, transporting. It’s also hard to find. Indian rose water can seem unpleasant to some noses. Middle Eastern brands seem to have a truer flower note. The best I’ve found so far comes from Iran. To have an authentic taste, certain sweets need a touch or breath of rose water, so I always have it on hand, not just for the golabaz. A household remedy now almost extinct because of the ever-soaring price of sandalwood is the mixture of sandalwood powder and rose water as a complexion aid (see Sources).