Disney Rose Petal Salad Recipes

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PERSIAN ROSE PETAL SALAD



Persian Rose Petal Salad image

Make and share this Persian Rose Petal Salad recipe from Food.com.

Provided by Stacia_

Categories     Fruit

Time 35m

Yield 5 serving(s)

Number Of Ingredients 10

1/3 cup raisins
1 English cucumber, peeled, halved lengthwise, seeded, in 1/4-inch dice
3 cups drained yogurt
1/4 cup minced green onion
1/4 cup chopped toasted walnuts
2 tablespoons chopped fresh dill
1 tablespoon chopped of fresh mint
2 garlic cloves, minced to a paste with salt
fresh ground black pepper
rose petal, fresh dried

Steps:

  • Cover the raisins in water to plump for about 30 minutes. Drain.
  • In a large bowl, combine the raisins, cucumber, yogurt, green onion, walnuts, dill, mint and garlic.
  • Season to taste with salt and pepper.
  • Refrigerate for 1 hour.
  • Transfer to a serving bowl and garnish with more green onion, walnuts, mint and rose petals.

CUCUMBER YOGURT SALAD WITH DILL, SOUR CHERRIES AND ROSE PETALS



Cucumber Yogurt Salad With Dill, Sour Cherries and Rose Petals image

Crunchy cucumber, cool yogurt and the surprise of tart cherries make this salad alluring, especially when paired with a hot, savory stew, soup or tagine. During Ramadan, the month of the year when observant Muslims fast during daylight hours, it is delicious for iftar, the meal that breaks the fast at sunset. Try it with harira, the traditional Moroccan iftar dish: a fragrant lamb-tomato soup with chickpeas, lentils and vermicelli. Add a pretty bowl of dates - the food Muslims traditionally eat first to break the fast - and the meal is complete. Both spice and craft shops sell food-grade dried rose petals, or you can make your own by hanging a bouquet of (organically raised) roses upside down to dry.

Provided by Julia Moskin

Categories     easy, quick, salads and dressings, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

2 garlic cloves, finely grated or minced
2 cups thick or Greek-style yogurt
1 teaspoon fresh lemon juice
1 tablespoon fresh dill, roughly chopped, more for garnish
1 1/2 teaspoons dried mint
5 small Persian cucumbers, scrubbed and diced
Sea salt
1/2 cup finely chopped pistachios
1 1/2 teaspoons dried rose petals, crushed
3 tablespoons dried sour cherries, coarsely chopped
Chopped fresh mint, for garnish
Extra-virgin olive oil, for garnish

Steps:

  • In a medium bowl, whisk together the garlic with the yogurt, lemon juice, dill and dried mint. Fold in the cucumbers and season with salt to taste.
  • Spoon into a serving bowl and garnish with the pistachios, rose petals, dried cherries, fresh mint and dill leaves. Drizzle with a generous amount of olive oil and serve immediately.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 3 grams, Sodium 296 milligrams, Sugar 4 grams

ROSE PETAL HONEY



Rose Petal Honey image

This delicious recipe is a perfect topping for toast or English muffins. It is so simple to make and will impress guests at tea.-Mary Kay Dixson, Decatur, Alabama

Provided by Taste of Home

Time 40m

Yield about 1 cup.

Number Of Ingredients 5

1 cup packed rose petals (about 6 medium roses)
1 cup water
2 tablespoons lemon juice
6 tablespoons sugar
1 pouch (3 ounces) liquid fruit pectin

Steps:

  • In a large saucepan, combine rose petals, water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until petals lose their color. Strain, reserving liquid and discarding petals. Return liquid to the saucepan., Stir in sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Pour into a jar and cool to room temperature. Cover and refrigerate up to 3 weeks.

Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

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