The roses are in bloom! Well they were right? Anyone else feel like the season happened really fast?
I love roses! They are definitely one of my favorite flowers. Sure having them in vases around the house is amazing, but there are so many things you can do with them both in culinary and beauty.
We have two large rose bushes in our backyard. I’ll clip some for the house but mainly I just love to walk up and smell them. Homegrown roses are so fragrant and beautiful!
This recipe uses dried rose petals. It’s so easy to do, you don’t need any special equipment or oven (it’s about to be summer after all) just some patience. I keep them in a glass container and use them for fun desserts and an awesome body scrub (you can find the recipe here). Drying rose petals will be your new favorite thing and way to keep them around even after the season ends.
Za’atar is a middle eastern spice blend that plays off so nicely with the sweet and floral notes. It’s made up of dried thyme, oregano, marjoram, toasted sesame seeds and salt. These make a great gift but ultimately they’re just so beautiful and delicious you may not want to share!
*If you don’t have roses in your garden, make sure you buy organic and/or culinary safe rose petals.
2 cups white chocolate chips (I love Ghiradellis & Guittard, both Bay Area companies)
1/2 cup dried rose petals
1/2 cup unshelled pistachios
1 tbsp Za’atar
(Drying rose petals) Pick petals in the morning when they are their most fragrant. Rinse with cool water and spread out in a single layer on kitchen towel. Petals should start to dry out after a few days. Depending on the size, they may take up to a week. Be patient, it’s worth it! Store in glass container until ready to use.
Melt white chocolate in a double boiler stirring with a rubber spatula until smooth.
Pour onto silicon mat or parchment paper.
Crush rose petals with your hands and sprinkle over top. Rough chop pistachios and sprinkle on top. Finish with Za’atar. Pop in fridge to set for at least 30 mins.
Break into pieces and enjoy!