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.

Maneet Chauhan’s recipe uses thandai in a rich treat that takes inspiration from the Latin American soaked cake known as “tres leches” (three milks). The thandai contains whole milk and condensed milk, and a whipped frosting that tops everything uses heavy cream as the cake’s third “milk.”

Qatayef are classic Middle Eastern sweet dumplings that are a staple for the holy month of Ramadan. Families around the world make these sweet treats every year and enjoy them with different fillings. There are two types of qatayef: regular and qatayef asafiri. The regular qatayef are filled with nuts or sweet cheese, then fried and soaked in syrup. Qatayef asafiri are filled with cream, topped with pistachios and drizzled with syrup. This recipe is for regular qatayef, with both a walnut filling and a sweet cheese one.

Muhallebi, also known as mahalabiya or mahalabiyeh, is a popular Middle Eastern dessert similar to a milk pudding. It’s famous for its creamy, comforting texture and is particularly easy to put together: This recipe takes about 20 minutes, though you’ll have to plan ahead for a few hours of cooling and chilling since muhallebi is served cold. The white pudding is usually highlighted with a colorful topping such as pistachios, edible rose petals, strawberries or even jelly. While some versions of the dish add egg or cream, this recipe is milk-based but still very silky and creamy. Rosewater and cardamom flavor the pudding, while ground pistachios and rose petals on top give it color and texture.

Looking for a weekend breakfast project? Molly Yeh’s Rose Jam Doughnuts will fit the bill, and bring some serious eye candy to your spread. These jam-filled doughnuts are brought to another level with a vanilla glaze, and sprinkling of pistachios and rose petals.

This traditional Persian date and walnut dessert is simple yet so filling and delicious. It’s perfect for Ramadan because you just need a little bit with your suhoor (pre-dawn meal) to satisfy your sweet tooth and get the energy you need for the day. Ranginak is traditionally made with rotab (a type of Iranian date) or regular Iranian dates, but Medjool dates also work well.

Although Germany, Spain and Italy all claim to be the birthplace of this magical treat, variations of marzipan are everywhere, including in the Middle East, where it’s flavored with orange flower water, and in Mexico, where it’s made from peanuts instead of the traditional almonds. Make a batch with Molly Yeh’s recipe, then turn it into one of your favorite desserts.

Aarti Sequeira jazzes up rice pudding with cardamom, pistachios and a bit of rosewater. While rinsing basmati rice is traditional, Aarti skips the step altogether to bring out as much starch as possible and pull the dessert together. You’ll have to stand by the stove for a while – about 50 minutes – but all that stirring will result in a fragrant, smooth and comforting pot of goodness.

Jallab is a classic Middle Eastern drink made with date syrup and rosewater that’s popular in Palestine, Lebanon, Syria and Jordan. Raisins and pine nuts are often added for extra flavor. In some countries it’s common to serve jallab in the evenings during Ramadan to break the fast. Not only is it delicious, the drink helps replenish nutrients lost during fasting.

Semlor are Swedish bread rolls. They’re traditionally eaten around Lent and they’re common in different variations around Scandinavia. The traditional Swedish version commonly has almond paste and whipped cream, but Molly Yeh infuses hers with rose since almond and rose pair so well together. These pillowy cardamom spiced buns filled with sticky almond paste and a cloud of pink floral whipped cream bring whimsy wherever they go.

Kahwa, which originates in Kashmir, is a supremely aromatic and delicate green tea flavored with spices, such as cardamom, saffron and cinnamon, and served with almonds. Traditionally, it is prepared in an ornate tea kettle called a samovar. Kashmir is known for its fragrant rose gardens, and some homes add dried rose petals to their kahwa, as Nidhi Jalan does in this recipe. This delectable tea is bound to fill up your senses and warm your soul.

Try May Yacoubi’s stunning take on this popular Lebanese and Syrian dessert. While Halawet El Jebn is traditionally made with clotted cream, May swaps in ricotta and cream cheese. An orange flower and lemon juice syrup bring sweetness and bright, floral flavor to the dish, while rose petals top it all off.

Halwa is an Indian dessert that can be made with different flours, such as wheat, almond, semolina or yellow lentil. This version, made with semolina flour (sooji), is the most traditional in Northern India and is commonly served for many religious ceremonies and celebrations, like Diwali. It’s rich and creamy in texture with the fragrant scent of cardamom and saffron. The final garnish of dried rose petals and sliced almonds (or cashews and raisins) adds a festive touch.

“Sometimes a pan can inspire you. I had this rose mold before I came up with the recipe. I thought it would be perfect for Valentine’s Day,” says recipe developer Lasheeda Perry.

This chia pudding is like no other. With the flavors of rosewater and cardamom, this lightly sweetened dessert has floral notes that are subtle and pleasing. Plus, the fiber in the chia seeds helps fill you up.

Chocolate and rose work well together in these squishy buns, but the ratio is key: it’s lots of chocolate with just a little rosewater, which is subtle and lets chocolate be the star of the show while giving it dimension.

Maneet Chauhan says, “A kheer is everyone’s favorite Indian dessert! Simply delicious, comforting, creamy and rich, kheer is usually made with rice and makes for a perfect dessert anytime you crave something sweet. This seasonal version uses grated pumpkin and is lightly spiced with cardamom, anise, cinnamon and saffron. It’s a comfort dessert that is delicious and beautiful.”

Molly Yeh’s individually sized trifles will bring spring into your kitchen. Use rosewater, and lemon zest for some zing, to marinate a variety of berries. Then spoon them between layers of cardamom cream and chunks of bright orange blossom almond cake.

No need to pick up a bouquet of roses on the way home if you are making these delicious treats. Shaped from store-bought biscuit dough and scented with a splash of rosewater, the pastries bloom into sweet flowers as they fry.

This is a simple twist on a classic cocktail. We love the combination of rosewater and fresh strawberry. You can add a squeeze of lime juice, too, if you like.