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Rose Harissa

Rose Harissa

Dietary: Vegan, Gluten Free 

Makes about 175ml


  • 1 tsps cumin seeds
  • 2 tsps coriander seeds
  • 2 tbsps edible rose petals
  • 6 large red chillies, deseeded and roughly chopped
  • 1 clove of garlic
  • 1 tsp red wine vinegar
  • 1 tsp lemon juice
  • 1 tsp sugar or honey
  • 75ml olive oil
  • 1 tsp rose water
  • A large handful of fresh coriander and mint
  • Salt and pepper
  • 1 tsp Honey to sweeten if needed
  • 1 tsp lemon juice if needed
  1. Method:
  2. Dry roast the coriander, cumin seeds until fragrant, but make sure you don’t burn them as this will ruin the flavour. Roughly crush the seeds in a pestle and mortar or spice grinder. Grind the rose petals up.
  3. In a blender or pestle and mortar, puree the spices and rose petals with the chillies and garlic, add the red wine vinegar, honey and olive oil to make a smooth paste.
  4. Add the fresh coriander and mint, and then taste.
  5. If you can’t taste the rose flavour you can add the rose water.
  6. Add salt, pepper, lemon juice and honey to taste