Rose petal harissa

A favourite condiment of mine and one of my preferred ways to gift my friends. It's spicy, fragrant, colourful, and looks awesome when spooned into a kilner jar with a handwritten gift tag. Very easy to make, lasts a few weeks in the fridge and loads of variations depending on what you have in the cupboard. I first discovered rose harissa when doing a cookery class at Demuths Vegetarian Cookery School in Bath. Since then I have made this many different ways and it's hard to go too wrong. 


Rose Harissa.JPG



Rose petals x 2 large tables spoons
Fresh large chillis  x 6
Chillis dried x 1 tbs
Sun-dried tomatoes in oil drained x 12
Honey x 1 tsp
Garlic x 3 cloves
Coriander seeds x 1 tbs
Cumins seeds x 1 tbs
Rose water x 1 tbs
Fresh corinader x 1 bun100g
Star anise x1
Salt and pepper

1. Soak rose petals in water.
2. Deseed and roughly chop chillis.
3. Peel and roughly chop garlic.
4. In a frying pan over a low heat toast the spices (coriander and, cumin and star anise) until smoking.
5. In a pestle and mortar, grind the spices
6. Roughly chop coriander
6. Place everything in a food processor and blitz to required consistency.


Serve with ... pretty much anything!