Moroccan · Condiment
Rose Harissa (Rose-Scented Chilli Paste)
Rose harissa is a fragrant variation on the classic chilli paste, where dried rose petals are pounded in with the soaked chillies, garlic and spices to lend a floral, almost perfumed edge that softens the heat. It is wonderful stirred into tagines, brushed on grilled meats or swirled through yoghurt, the roses giving it a distinctly Moroccan gentleness.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 35 min
- Serves
- 12
- Level
- Medium
Ingredients
- 60 g dried red chillies, stemmed and deseeded
- 3 garlic cloves
- 1 tbsp dried edible rose petals
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 1 tsp salt
- 1 tbsp tomato purée
- 5 tbsp olive oil
- 1 tbsp red wine vinegar
Method
- 1
Soak the chillies
Soak the dried chillies in hot water for 20 minutes until soft and pliable, then drain well.
- 2
Toast the spices
Toast the cumin, coriander and caraway seeds in a dry pan until fragrant, then grind.
- 3
Blend
Blitz the soaked chillies, garlic, rose petals, ground spices, salt and tomato purée to a paste.
- 4
Emulsify
With the motor running, add the olive oil and vinegar to a thick, glossy paste.
- 5
Store
Pack into a jar, cover the surface with oil and refrigerate.
Chef's tips
- Use only food-grade dried rose petals, not scented pot-pourri roses.
- Deseed the chillies for a paste that is warm and fragrant rather than searingly hot.
- The rose is subtle by design; add the petals gradually and taste so it perfumes without becoming soapy.
Frequently asked questions
What can I use rose harissa for?
Stir it into tagines and stews, rub it on lamb or chicken before roasting, whisk it into dressings, or swirl a little through yoghurt or labneh as a dip.
Can I use fresh chillies?
Dried chillies give the deep, smoky base that defines harissa. Fresh chillies make a brighter, thinner sauce — usable, but not the same rich paste.