I’m asking my mother for curry recipes and I’m trying to make them then realize, I have nothing to eat them with. I needed rice. I needed her “fancy” pilau rice recipe and here it is. I remember it being coloured, having nuts in it and smelling different. Mix together some food colouring, saffron, almonds and some rosewater and we have her “fancy” pilau rice. Finding the ingredients took some time. Food colouring and almonds were easy to find; saffron a little more challenging but found it at Bulk Barn and then started noticing saffron in middle eastern groceries. Rosewater was the harder one to find but sure enough I found it in a middle eastern shopas well. Then someone told me you could make your own rosewater. So, I decided to do a little research.
How to make your own rosewater
How exactly is rosewater made? Rose water is made by steeping rose petals in water. It is used in cooking to flavour foods; used in some cosmetics, medical preparations, and religious purposes.
Rose water is used a lot in Middle Eastern cultures in particular when preparing sweets. In Arab countries, Pakistan and India rose water is used to flavour milk and dairy based dishes as well some desserts such as jallab. In Malaysia and Singapore red-tinted rose water is mixed with milk to make a sweet drink called bandung. Rose water may be used as halal substitute for red wine and other alcohols. Marzipan has been flavoured with rose water for a long time now. American and European bakers used rosewater for flavouring until the 19thcentury when vanilla became popular. The English country of Yorkshire used rosewater as the flavouring for Yorkshire curd tart.
During medieval times in Europe rosewater was used to wash hands during feasts at the table. Rosewater is a common ingredient in perfumes. A rose water ointment is used as an emollient; rose water may be used in cosmetics such as cold creams, toners and face washes. Rose water has anti-inflammatory properties which make it a good ingredient against skin disorders such as Rocascea and eczema. In India some use rose water as a spray directly onto the face for both as a natural fragrance and moisturizer. [1]
When I asked a friend where I could go to find rosewater she asked, for skin or cooking? I had no idea rosewater could be used for skin care. So, I did some research. Rose water use in cosmetics goes back as far as to early Egypt with Cleopatra using the natural product in her skin care. Rose water is great for hair and skin.
10 benefits of rosewater for skin
- Helps maintain the skin’s pH balance and controls excess oil
- It has anti-inflammatory properties. Helps reduce redness of irritated skin; gets rid of acne; dermatitis and eczema. Works as a great cleanser aiding in the removal of oil and dirt in pores.
- Helps hydrate, revitalize and moisturize skin resulting in a refreshed look.
- It has antibacterial properties which help to heal scars, cuts and wounds.
- It has antioxidant properties which help strengthen skin cells and regenerate skin tissues.
- It has astringent like properties which is allows it to help clean pores and tone skin. Applying rose water after steaming tightens capillaries reduces redness and blotchiness.
- Aroma of roses is a powerful mood enhancer. It rids the feelings of anxiety and promotes emotional well-being resulting in a more relaxed feeling.
- Nourishing and moisturizing properties of rose water enhance hair quality. Known to treat milk scalp inflammations and help get rid of dandruff. It works well as a natural conditioner and revitalized hair growth.
- Scent of roses on your pillow helps you sleep better after a long day.
- Rose water helps aging skin keeping fine lines and wrinkles to a minimum. [2]
Rose water can be made easily enough. It is very much like infused oil only your “infusing” water. One way is to take the petals of organic roses, as many was you wish, rinse them, put them in a pot with enough distilled water to cover the petals. Bring the pot of rose petals and water to a simmer and cover for 20-30 minutes or until petals have lost their colour. Strain mixture, removing petals and the result is rosewater than you can use. [3] Another way to make rosewater is be distilling. The essence of this method is to create and capture the condensation from the steam that is created by boiling rose petals in water. This method is a little more work but the result is a rose hydrosol which is clear and more shelf stable than the simmering method above. More on the distilling method of making rose water can be found in [4].
What is saffron?
What is saffron exactly? Saffron is a spice from the Crocus sativus or “saffron crocus” flower. The crimson stigmas and styles of the flower are collected and dried. Saffron is usually used as a seasoning and colouring in a food. It is one of the world’s most costly spices by weight. [5]
The first cultivation of saffron is thought to be in Greece. Now though, saffron is primarily grown in Iran, Greece, morocco and India. There is some small scale production in the USA but most is imported into the west. [6] Spain is a big producer of saffron in the world; La Mancha, Spain produces one of the world’s best saffron. Iran is a big producer of saffron as well. It is referred to as the “red gold” in Iran. Iran is the biggest producer and exporter of saffron. About 85% of Iran’s saffron is exported to UAE, Spain, Saudi Arabia, Hong Kong and India who re-export the saffron. [8]
Saffron is very expensive but why? As noted above saffron comes from the stigmas of the flower but there are only a few stigmas or saffron threads per flower, three to be exact. The greatest expense comes from the labour. Only one pound of saffron results from 80000 flowers; 14000 of these stigmas or saffron threads gives one ounce. Not much saffron is needed to help enhance the flavours in different cuisines. Rice and pasta dishes really come alive with a bit of saffron which is where I first used it, in my mother’s rice. [7]
Pilau Rice Recipe
Ingredients
- 1 medium Onion
- 1c Basmati rice
- ¼ c Butter or ghee
- 1 tsp Crushed ginger
- 1 tsp Crushed garlic
- 1-2 Bay leaves
- 1 inch Cinnamon sticks
- 4 or so Cardamom pods
- Pinch of salt
- Rosewater
- Saffron
- Food colour
- Nuts e.g. almonds, pistachio
- Raisins (optional)
Directions:
- Soak the saffron in water for a couple of hours or over night.
- Wash the rice.
- Soak the rice in water for five minutes.
- Wash, gently mixing.
- Pour out the water and repeat the washing process until the water is clear.
- Drain the rice in a sieve.
- Dissolve the food colour in the rosewater.
- Cook the rice according to the directions.
- In medium sized pan, melt the butter at a low temperature.
- Add chopped onions, bay leaves, cinnamon and cardamom pods.
- Saute at medium-high heat until onion is light brown.
- Add the rice and stir gently.
- Add the ginger and garlic and salt to taste.
- Stir gently until the water in the rice is dry.
- Add chopped nuts, raisins, saffron and rosewater food colouring and mix in.
- Serve with a curry.
Notes:
I’m not cook or chef just someone who enjoys food and cooking. Cooking my own food seems to be the easiest way to try new dishes affordably. I’m sure there are many other ways and cooking techniques that can be used to make these dishes, but what is above is what I have done and managed to get to work.
The type of onion in any of these dishes by my mother seems to make a difference. Using “fancy” onions like white, red, Spanish etc. doesn’t work. But rather the regular, small, cooking onions that make my eyes really water are the best.
Modifications:
In this particular version of the rice I used almond but I remember my mother putting in pistachios and /or raisins. I never liked the raisins when I was younger but those are options too.
Tea pairings:
I’m learning quite a bit about tea pairings by writing this note. According to arbor teas [9] it seems white tea goes well will rice. However, since this rice is meant to be eaten with a curry, I would suggest pairing the tea with the curry rather than just the rice.
References
- Rose Water, Wikipedia, URL: https://en.wikipedia.org/wiki/Rose_water
- 10 Rose Water Benefits: From Antioxidants To Anti-Aging, Aashna Ahuja, Aug 2018, Food NDTV, URL: https://food.ndtv.com/beauty/10-benefits-of-rose-water-you-need-to-know-1239785
- How to make Rosewater + DIY Rosewater Face Toner, Davida Lederle, Aug 2015, The Healthy Maven, URL: https://www.thehealthymaven.com/2015/08/how-to-make-homemade-rosewater.html
- How to Make Rose Water, Katie Wells, April 2018, Wellness Mama, URL: https://wellnessmama.com/119067/rose-water/
- Saffron, Wikipedia, URL: https://en.wikipedia.org/wiki/Saffron
- What is Saffron, the World’s Most Legendary Spice?, Andy Baraghani, Feb 2018, bonappetit, URL: https://www.bonappetit.com/story/what-is-saffron
- Why is Saffron so Expensive?, Kerry A., Sept 2010, Swanson Blog, URL: https://www.swansonvitamins.com/blog/living-healthier/why-is-saffron-so-expensive
- World’s Biggest saffron producer unsatisfied with cheap sales, Sara Rajabova, April 2017, AzerNews, URL: https://www.azernews.az/region/80987.html
- Tea Pairings, arbor teas, URL: https://www.arborteas.com/tea-pairings/
- My first time making scones - March 26, 2024
- Disappointing Visits to the Ripon and Plateau Farmers Markets - September 30, 2023
- The Ultimate Guide to Frozen Raw Dog Food: Benefits, Selection, and Transition Tips - September 25, 2023
