Preserved Mohammadi Rose Petals (Moraba-ye gol-e Mohammadi)

Preserved Mohammadi Rose Petals (Moraba-ye gol-e Mohammadi)

Crafting Your Own Persian Rose-Petal Preserves

Step into the aromatic world of Persian cuisine with us as we guide you through the process of creating a traditional Persian delicacy: Moraba-ye gol-e Mohammadi, or rose-petal preserves. This recipe, based on the works of culinary expert Najmieh Batmanglij, will have you savoring a taste of Middle Eastern tradition.

What You'll Need:Stock up on fresh rose petals and the required ingredients from Middle Eastern markets or shop online at Kalamala.com.

• Makes Approximately 1 1/2-pint jar

Ingredients (6)

• 1 pound fresh rose petals (or 2 cups dried petals)
• 1/4 cup lime juice
• 2 1/2 cups sugar
• 2 cups water
• 1 cup slivered pistachios
• 2 tablespoons rose water (for dried petals)

Let's Get Cooking!

1. Gather fresh pink rose petals and snip off the white ends. Carefully wash them, taking extra care if they've been treated with pesticides. Soak in a container with cool water for 15 minutes, then drain. If using dried petals, soak them in a pot of water, bring to a boil, drain in a colander, sprinkle with lime juice, and allow to sit.
2. In a laminated pot, combine sugar and water and bring to a boil. Reduce heat to medium and simmer for 35 minutes, or until the syrup thickens.
3. Add the rest of the lime juice, rose petals, pistachios, and rose water (if using dried rose petals), and mix well. Simmer for 20 minutes more, until the syrup sticks to the back of a spoon. Remove from heat and cool.
4. Sterilize jars in boiling water, drain, and let dry before filling them with the hot preserves and sealing them. Store in a cool, dark place. Nush-e Jan!

Remember, Najmieh Batmanglij offers a wealth of knowledge on Persian culinary traditions through her books, including "New Food of Life." This recipe serves as an introduction to Persian rose-petal preserves, yet it may vary slightly from traditional Persian methods or Batmangljis' personal style. To gain a deeper understanding of the traditional approach and for precise instructions, refer to the original recipe in Batmanglij's book.

© 2007 From New Food of Life by Najmieh Batmanglij by permission of Mage Publishers Image courtesy of Shutterstock.

Looking to venture further into the delightful world of Persian cuisine? Experiment with our simplified rose-petal preserve recipe, inspired by classic Persian methods and influenced by Najmieh Batmanglij's "New Food of Life":

Ingredients:

• 1 cup of fresh rose petals (preferably fragrant damask roses)
• 2 cups granulated sugar
• 2 cups water
• Optional: lemon juice or orange blossom water for additional flavor

Instructions:

1. Select and Prepare the Petals

• Pick and Clean: Choose fresh, fragrant rose petals. Gently rinse them with cold water, pat dry with a paper towel, and remove the white base if preferred.

2. Prepare the Syrup

• Sugar and Water: Combine sugar and water in a large saucepan, heat over medium heat, and stir until sugar dissolves.
• Add Flavoring (Optional): If using lemon juice or orange blossom water, add now.

3. Infuse the Flavor

• Steep the Petals: Add the cleaned rose petals to the sugar syrup. Remove from heat and let it steep for 2-3 hours, or overnight. This allows the rose flavor and color to infuse into the syrup.

4. Cook the Preserves

• Reheat and Simmer: Strain the syrup (saving it), and return it to the saucepan. Bring to a boil.
• Add Petals Back: Add the steeped rose petals back into the saucepan.
• Simmer: Reduce heat to medium-low and simmer, uncovered, for about 10-15 minutes, or until the petals are soft and the syrup thickens slightly.

5. Final Adjustments and Bottling

• Taste and Adjust: If the syrup is too thick, add a little water. If too thin, continue to simmer until reaching your desired consistency.
• Transfer and Store: Remove from heat, let cool slightly, and transfer the preserves to clean glass jars. Seal the jars and store them in the refrigerator.

Najmieh Batmanglij offers unparalleled insights into Persian cuisine through her book "New Food of Life." Further research in her works may show nuances and techniques that have been omitted from this recipe. Always check the original recipe for precise instructions within her book. Happy cooking!

1. The simple rose-petal preserve recipe, inspired by traditional Persian methods and Najmieh Batmanglij's "New Food of Life", offers an alternative way to indulge in Persian cuisine.
2. This recipe utilizes fresh rose petals, often fragrant damask roses, which are picked, cleaned, and potentially have the white base removed for the best results.
3. In addition to fresh rose petals and sugar, optional flavorings like lemon juice or orange blossom water can be added to the syrup for an enhanced taste.

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