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
NOTES
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.
Nutrition
tried this recipe?
Let us know in the comments!
Research Source:
Marks, Gil (2010). Encyclopedia of Jewish Food. Wiley. Hoboken, NJ.
Naomi Newman says
Just made the blondies and they are baking away in the oven. The fragrance is divine. One change, I went with bittersweet chips (Scharffenberger) because I’m not fan of white chocolate.
naomi newman says
Correction — I meant semi-sweet chips, in addition to the pistachios.
Tori Avey says
Let me know how you like them Naomi!
Tamar Leah says
I love the rosewater flavoring in The Rebbetzin Chef’s Persian Walnut Cookies(@Allrecipes.com)-it elevates a good cookie to amazing….BTW they’re Pesachdik!!! and they’re great to make for Purim.
Ava Reinfeld says
These sound delicious. Can gluten free flour be used instead of wheat flour?
Very much enjoy reading your recipes.
Happy New Year, looking forward to more.
sherri says
thx tori
Jeremy says
Made these last night and they came out really good! I had no rose water but hope to next time. Definitely need to be careful with the vanilla extract — that stuff is powerful!
Mashugana says
My Tia (Sephardic for Aunt) was a related but not aunt. She used the rose water and her house always smelled of something delicious. I do recall that she claimed to use less sugar you add more extract. In the old days, eggs were sweet, and all the people in their nineties tell me that all the time.
Memories 0-)
Dinal says
Tia is Spanish for aunt, used in Ladino as well.
Simone says
Tori-you must have read my mind-I just bought a bottle of rose water (& a bottle of orange blossom water) in an outdoor shuk here in Israel after eating malabi for the first time. Both “waters” smell divine! I can’t wait to try your recipe. Sounds delish!
sherri says
margarine instead of butter?
Tori Avey says
Hi Sherri, you can use margarine, but I would not recommend browning the margarine, since it lacks the milk solids that produce the browned butter flavor. Just melt it and add it to the batter, rather than browning it.
Barbara Schneider-Sherman says
If you love pistachio things, try Thin Addictives – the pistachio & almond ones are my favorite, but they are not available in Michigan so I STOCK UP when I am in FL Costco!
Dorine Houston says
I have used it in a cookie recipe purported to be from Egypt. Delicious and very different. In Middle Eastern restaurants I’ve had it in various desserts including ice cream and baklava. Love it! Recently I tried to find some but couldn’t.
Michelle Altenburg says
yes! love rose
Raphaela DeAngelis says
Yes, but did not like the combination with w/g free flour. Have you had luck with this combination?
Tori Avey says
I have not tried it myself in this recipe, though I have had luck with subbing King Arthur GF all purpose flour in a variety of baked goods similar to this one. You mean the flavor of the rosewater clashed with the flavor of the GF flour?
Raphaela DeAngelis says
yes.
Susan J. Sias says
Lovely recipe! Will try for a sweet fete I am having in January! Thank you Tori!
Becky Libourel Diamond says
I use it all the time to make jumbles (cookies) and Indian Pound Cake (both 19th century recipes)
Vicki Lynn Kammerer says
Absolutely, I’ve used both orange and rose water in Middle Eastern dishes.
Jennifer Dodson says
I’ve never cooked with rosewater, but I’ve made rose petal pancakes. Those cookies look yummy!
Alessandra R. Rovati says
so delicious and chic
Ann Wentz Andrews says
yes…it is common in a lot of Middle Eastern recipes…changes the whole flavor
D @ The Kosher Cave Girl says
My mother always had rosewater and orange blossom essence in our kitchen growing up. She always sprinkled it over fruit salad. I love the flavors and the combination sounds delicious in this recipe!
Ilmari Kivinen says
Yes, but not for decades now. Yummy!