Moroccan · Condiment
Rose Petal Harissa
A perfumed, gentler harissa softened with dried rose petals — the elegant version that has swept beyond Morocco onto restaurant menus. The florals round the chilli's edges, making it as good stirred into yogurt as spread on lamb.
- Prep
- 25 min
- Cook
- 5 min
- Total
- 30 min
- Serves
- 20
- Level
- Medium
Ingredients
- 50 g dried mild red chillies
- 2 tbsp dried edible rose petals
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- 5 tbsp olive oil, plus more to seal
- 1 tsp salt
Method
- 1
Soak
Soak the deseeded chillies in boiling water 20 minutes; drain. Steep the rose petals in a splash of warm water for 5 minutes.
- 2
Grind spices
Toast and grind the cumin and coriander.
- 3
Blend
Process the chillies, roses, garlic, spices, tomato paste, lemon and salt, streaming in the oil to a soft paste.
- 4
Jar
Store under a film of oil in the fridge.
Chef's tips
- Use only culinary or edible dried roses, never florist blooms which may be treated.
- Stir a spoonful into thick yogurt with a drizzle of oil for an instant dip.
Frequently asked questions
Is rose harissa milder than classic harissa?
Usually, yes — it is built on milder chillies and the rose softens the heat, giving a rounded, aromatic warmth rather than a sharp burn.