Rose harissa, the sassy cousin of regular harissa, is the flavor bomb you never knew your dishes needed! Rose adds the most intoxicating smell and flavor to any harissa, the floral overtones help soften the chili and give it a romantic floral allure. Picture this: grilled meats getting a smooch of smokiness, roasted veggies shimmying with spice, and pasta parties becoming wild with a dash of floral fire. Slather it on sandwiches, jazz up dips, and even toss it with your pasta for a Moroccan-inspired adventure
Here is a simple one-bowl quick rose harissa. If you want to cheat, you can also add some dried rose petals and a little rose water to any supermarket harissa you have on hand.
1 Tablespoon dried rose petals
1/4 teaspoon caraway seeds, ground in a spice grinder
1 Tablespoon pure chile powder, such as ancho or ground dried chillies of your choice
1 Tablespoon smoked paprika
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
1 Tablespoon rose water
1 Tablespoon tomato paste
1 teaspoon fresh lemon juice or vinegar
1/3 cup extra-virgin olive oil 1 garlic clove, crushed
Pinch of sea salt (to taste)
In a mortar and pestle or spice grinder place dried rose petals and caraway seeds and grind into a powder. Add remaining ingredients and mix together until a paste-like sauce forms. Harissa can be stored in a jar in the refrigerator for a couple of weeks.