Persian Spiced Butter

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

• Ready In: 10 mins
• Serves: 8-10

Ingredients

• 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

Directions

1. Mix all ingredients except salt in a small bowl until lime juice is incorporated.
2. Season with salt.
3. Cover and keep in a cool place.
4. DO AHEAD:
5. Spiced butter can be made 1 week ahead.
6. Roll into logs, wrap in parchment paper, and refrigerate for up to 2 weeks or freeze for up to 3 months.