I first tasted rosewater several years ago at my stepdaughter’s first grade class party, which was thrown by a lovely Persian family. They served rose ice cream, a rich and creamy rose-flavored concoction that was absolutely heavenly. I’d come across rosewater many times in my vintage and historical cookbooks; it was one of the most common flavorings in Medieval England and Colonial America. Its early popularity in America waned as vanilla extract and other flavorings became more widespread, however rosewater remains a prominent flavoring in Persian, Indian and Middle Eastern cuisine.
Though the idea of rose-flavored foods and beverages may seem slightly odd, when used properly the floral essence of rosewater is light and lovely – not at all overpowering. The practice of using steam to distill oil from flower petals was discovered sometime around 1000 BC. The method was initially used to administer drugs, but it wasn’t long before flower essences like rosewater and orange blossom water were used in cooking and creating perfumes. In the case of rosewater, fresh Damask rose petals are used. During Shavuot, rose is traditional with Sephardic Jews, who refer to the holiday as “the Feast of Roses.”
I’ve been wanting to create a dessert with rosewater for a few months now. Inspired by that first taste of rose ice cream, I was set on making something sweet and incorporating both rosewater and pistachios (another popular Persian ingredient). I originally tried this concept with brownies, but something about the flavor combination didn’t work for me. My genius assistant Ashley suggested we try it with blondies. The first try wasn’t quite right; it was missing some richness. I decided to brown the butter, which adds a nutty depth to the flavor, and I added some white chocolate chunks. The resulting tender, cookie-like blondies were rich, exotic, and completely irresistible. Top a warm blondie with a scoop of vanilla ice cream if you’re feeling totally decadent.
Rosewater can be found at most Middle Eastern and kosher markets. If you’re having trouble locating or you’d rather not use it, feel free to substitute 1 1/4 tsp vanilla. But I really suggest you try the rose flavoring, it’s kind of magical. Have you ever cooked with rosewater?
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Pistachio Rose Blondies with White Chocolate
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup avocado oil (you may substitute canola oil - I prefer avocado oil for health reasons)
- 1 1/4 cups brown sugar, packed
- 2 large eggs
- 1 1/4 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (heaping)
- 1/2 cup raw pistachios
- 1/2 cup white chocolate chips
- 2 tablespoons rosewater
Instructions
- Preheat oven to 325 degrees F. In a small saucepan, whisk the butter over medium heat until it turns golden brown and has a nutty aroma. Careful, don't let the butter burn. Remove from heat as soon as it's golden and place the pan on a cool surface.
- Once the browned butter has cooled, transfer to a mixing bowl and combine with the oil, brown sugar and eggs. Whisk until well combined.
- In a medium mixing bowl, combine the flour, baking powder, baking soda and salt. Combine thoroughly with a whisk.
- In a small bowl, toss the pistachios and white chocolate chips with some of the flour mixture. This will help prevent them from sinking to the bottom of the batter during baking.
- Add the flour mixture to the butter mixture along with the rosewater and mix very thoroughly.
- Fold in the floured pistachios and white chocolate chips, along with the flour they were tossed in.
- Grease a 9x9 inch baking pan with nonstick cooking spray and pour in the batter.
- Bake for 25-30 minutes, or until the center of the blondies has set and a toothpick inserted in the middle comes out clean.
NOTES
Nutrition
tried this recipe?
Let us know in the comments!
Research Source:
Marks, Gil (2010). Encyclopedia of Jewish Food. Wiley. Hoboken, NJ.
No but i bought it its sitting in my closet waiting to be used !
My sister makes baklava with rose and orange water. I think. But me no.
often but my favorite use are phyllo cigars filled with ground pistachios, sugar and rosewater from the Book Of Jewish Food Claudia Roden. Rosewater is also a must for a good fruitcake
I think we are going to try these really soon.
Yes, much of Sephardi cooking calls for either rose or orange water
This looks amazing. Couple questions: 1) Can I make this gluten free if I sub almond flour? 2) If I use peanut butter chips (since that’s what I got here) does pistachio still fit? 3) And if I don’t have rosewater should I just not make these or maybe use some vanilla instead? (I realize I’m trying to change like every other ingredient here, but I want to make some baked goods!) 😉
Hi Hila 🙂 I don’t recommend subbing straight almond flour in baked goods unless the recipe has been tested, it’s really hit or miss. Best to use a GF baking substitute flour like King Arthur GF All Purpose. Vanilla is a fine sub, I’ve given the recommended amount in the recipe intro. Peanut butter chips will work fine if you’re not using rosewater– if you’re using rosewater, they’ll clash with the flavor. If using PB chips, I’d omit the pistachios and double the amount of chips. Hope that helps!
Excellent! I might have to find a recipe for peanut butter chip cookies with almond flour right about now (hehe), but once I get some GF all purpose flour I’m going to get on this recipe! Thanks for the tips!
While we’re on the subject, I just want to say that I haven’t tried the GF flour in this recipe myself, though I have used it in similar simple baked goods with success (not so much with breads, but it tends to be a good sub in blondies, brownies, cookies, etc.). It will be an experiment, so if you try it please report back and let us know how it went!
I sprinkle rose water over the cut up cherry tomatoes and slowly roast them. Then add them to diff salads, make crostini with them or just serve them as is.
I never cooked with rose water, but my mother used to make a liquor with that and edible rose petals, it was sweet and tasted of roses!
Yes, I have quite a bit. My hobby is medieval cooking and they used it frequently in desserts
Where do you get rosewater?
Yes, after I saw the movie “Like Water For Chocolate”, but haven’t done so in a few years. Rosewater is also very refreshing misted onto the face, especially during these cold winter days of dry air in the house.
Great idea Bobbie! I’m going to fill a mister right this minute.
A very strong memory of my dear grandmother (b. 1897) is her lovely fragrance. She treated her skin with glycerine and rosewater daily, and always smelled wonderful.
Orange blossom as well!
I am Israeli and my dad is Egyptian , rose water is an essential ingredient in my kitchen , from biscotti to fruit salad ! Love it !
I love the idea of adding it to fruit salad Shiri! I’ve also added orange blossom water to several cocktails and mocktails with great success: http://theshiksa.com/2013/05/03/orange-blossom-margarita/ http://theshiksa.com/2013/07/12/persian-pomegranate-mocktail/
Rosewater was a staple at our house, also Orange blossom water.
Used to make pistacio bread with rose water and rose petals…yummm
This and your Rum Raisin Cranberry Kugel are the only 2 recipes hanging on my fridge right now!!! Mmmm….thank you!!
looks yummy!
You are my sous – chef in shining armor. How did you know? Perfect for my New Years Eve catering gig, cut into small bite-sized squares.
Um…OMYummmm!!!
No, but I’ve always wanted to! Weekend baking project!