Prep 10 mins
Cook 0 mins
Butter with a beautiful Persian accent. Wonderful on baked winter squash and other veggies, roast chicken or in a tagine. *Dried rose petals are available at Middle Eastern markets and kalustyans.com
- 1⁄2 cup unsalted butter, room temperature
- 1 tablespoon crushed dried rose petals (optional)
- 1 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground cumin
- kosher salt, to taste
- Mix all ingredients except salt in a small bowl until lime juice is incorporated.
- Season with salt.
- Cover and keep in a cool place.
- DO AHEAD:
- Spiced butter can be made 1 week ahead.
- Roll into logs, wrap in parchment paper, and refrigerate for up to 2 weeks or freeze for up to 3 months.
YUM YUM YUM! I went without roses but I think I'll add some rosewater like CG did. I mixed this in with some chickpeas. It's going on rice in a few minutes. Made for NA/ME Tag 12/12! Thank you for posting!
I had to substitute rose water for dried rose petals. I didn't have very much
from our rose bush outside and the local stores were out of dried rose petals.
We used this mixture on whole chicken and slow roasted for several hours. Served
with basic Persian steamed rice and roasted vegetables. Yum! Reviewed for NA*ME tag November/December.
Loved all the different flavors! I had this on corn and enjoyed, but can't wait to have it on squash. Thanks!