Romantic Inspiration: Rose Harissa

Rose adds the most intoxicating smell and flavour to any harissa, the floral overtones help soften the chilies and give it a romantic floral allure.  Rose harissa tastes wonderful on just about everything from roasted veggies and eggs, to meat and cheese.     

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. 

•  Tablespoon dried rose petals 
• 1/4 teaspoon caraway seeds, ground in a spice grinder
• 1 tablespoon pure chilie powder, such as ancho or ground dried chilies of your choice
• 1 tablespoon smoked paprika
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cumin
• 1 tablespoon tomato paste
• 1 teaspoon fresh lemon juice or vinegar
• 1/3 cup extra-virgin olive oil
• 1 Tablespoon rose water
• 1 garlic clove, crushed
•  Pinch of sea salt salt  (to taste)
• Fresh rose petals as a garnish

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. Garnish with fresh rose petals.

Pasta with Rose Harissa and Parsley Blossoms

Rose harissa makes for a lovely and unique addition to any tomato sauce. The following recipe is a simplified riff on Ottolenghi’s ‘Pappardelle with Rose Harissa, Black olives and Capers. Feel free to use the pasta of your choice.

Ingredients:

• 2 Ounces dry pasta  per a person,  boiled al dente in salted water
• ½ cup tomato sauce per a serving
• Rose Harissa (to taste but plan on roughy 1 teaspoon per a serving)
• Black olives, handful per a person
• 1 Tablespoons capers  per serving (optional) 
• 1 Tablespoon fresh parsley per a serving
• 1 Tablespoon yoghurt per a person (sour cream or heave cream may be substituted)
• Salt and fresh cracked  pepper to taste
• Fresh rose petals to garnish
• Parsley blossoms as a garnish 

Bring pasta to a boil in a pot of salted water. While pasta is cooking heat up tomato sauce in a pan  and add rose harissa, olives, capers, yogurt and  parsley. Once warm remove from heat and toss with pasta. Garnish with rose petals and parsley blossoms.