24 Rose Recipes That Taste as Good as They Look

Roses can bring a special touch to any space – and a myriad of dishes. The flavor, which is common in Middle Eastern and Indian cuisines, can be imparted by stirring in rosewater, or sprinkling edible rose petals, often sold dried at grocery stores and online. From stunning frozen treats to too-pretty takes on doughnuts, rose brings a delicate, floral element to whatever you add it to. It also pairs beautifully with sweet treat ingredients pistachio, chocolate, almond and more.

Whether you’re looking to make something that traditionally includes rose, like thandai, or use it to bring a special spark, like in these sticky buns, we’ve got a host of recipes that will have your kitchen in bloom.

A note to those who haven’t yet cooked with flowers – look for culinary grade botanicals when gathering ingredients. While it may be tempting to pluck petals off the first bouquet or garden you see, it’s critical to source rose products that are made for consumption.

Start with Nidhi Jalan’s take on kulfi, the ultimate Indian version of ice cream, brought to India by the Mughals in the 16th century. Ultra-creamy, and more dense than Western versions of ice cream, kulfi is traditionally made with whole milk that’s simmered for hours until it’s thick and takes on an exquisite caramelized, nutty flavor. It’s then sweetened and flavored with ingredients like saffron, cardamom, pistachios, mango and rosewater. This recipe incorporates rose in its base mixture, and as a gorgeous topping.

Shole zard, also known as Persian saffron rice pudding, is unlike any other rice pudding you’ve tasted. The main flavor of the dish comes from saffron, which is complemented by subtle notes of rosewater and cardamom. Shole refers to the pudding-like texture and zard means yellow in Farsi. The dessert is served on many occasions, including the month of Ramadan for iftar, the evening meal that breaks the daily fast.

Molly Yeh’s chewy treats are magic because everything gets made, and baked, in the same single pan. Instead of the typical butterscotch chips used in magic bars, Molly swaps in halva, a Middle Eastern candy made of sesame seeds and sugar. Rosewater is stirred into condensed milk, which is layered among the halva, crushed graham crackers, dark chocolate and coconut. Edible rose petals top off these indulgent squares.

Thandai is a rich and aromatic drink primarily made with almonds, white poppy seeds and melon seeds, and flavored with cardamom, fennel, pepper, saffron and rose petals. It’s a must-have during Holi, the spring festival of color in India, when bhang, an edible mixture made from the cannabis plant, is also added to the drink. Thandai is traditionally made with cow's milk, but it’s equally delectable with almond milk.