Step 1

Rose petals can be used whole to garnish foods, but grinding them first allows you to enjoy them better. Whole rose petals can sometimes resemble dried pieces of paper, when bitten into. Just tastier!Place the petals into your spice mill and grind to a fairly fine powder.

Step 2

Scatter this rose petal powder over desserts like mahalabia, rice pudding, halawet el jibn and layali lubnan.Can also be scattered on rice dishes like biryani, pilau and Persian rice dishes like Morasa Pulao. And also savoury dips like raita and this Persian Yoghurt Dip.

Step 3

Top your desserts (see post above for examples) with the rose buds. Use 2-3 buds per serving, so they can be easily removed.

Step 4

Place the rose petals into your coffee or spice mill and grind to a fairly fine powder.

Step 5

Place the sugar and ground rose petals into a small spice jar and use when needed. Will keep indefinitely, although like spices, its aroma will mellow out after a few months.I've given you a very small amount in this recipe. Increase the sugar as you like, and be sure to do the same with the rose petals.