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    You are in: Home / Recipes / Persian Rose Petal Salad Recipe
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    Persian Rose Petal Salad

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 28, 2012

      Made it for a Persian-themed dinner party and it was a BIG hit! It almost had a little too much garlic in it for me, but no one else complained. I could not find edible rose petals anywhere, so I left them out...was still delicious.

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    • on June 11, 2012

      This is gorgeous to look at. The taste is not bad but not a special as the look. I used Sunmaid Thompson raisins, Balkan (thick) yogurt so I didn't drain, Chinese pine nuts in place of the toasted walnuts, dried Damascus rose petals from a local Persian grocer, plus the rest of the ingredients. This was served with Luleh Kebabs- Persian Ground Lamb Kebabs, Cherry Almond Pilaf and Persian Tomato and Cucumber Salad (Salad Shiraz). Made for Visiting Iran(Persia) in June 2012!%u200F

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    • on August 08, 2008

      This is one of my all time favorite soups, and I made it quite often while I was in college. I found this recipe in a Middle Eastern cookbook. Sometimes, I add some hard-boiled eggs, chopped to the top, but overall, it is healthy and delicious. The fresh herbs really make the difference. Thank you for posting this recipe.

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    Nutritional Facts for Persian Rose Petal Salad

    Serving Size: 1 (230 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 169.8
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 3.4 g
    Cholesterol 19.1 mg
    Sodium 71.4 mg
    Total Carbohydrate 18.3 g
    Dietary Fiber 1.2 g
    Sugars 13.8 g
    Protein 6.8 g


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