Rose harissa

Rose adds the most intoxicating smell and flavor to any harissa, the floral overtones help soften the chili and give it a romantic floral allure.  Rose harissa tastes wonderful on just about everything from roasted veggies and eggs to meat and cheese.     

Here is a simple one-bowl quick rose harissa. If you want to cheat, you can also add some dried rose petals and a little rose water to any supermarket harissa you have on hand. 

Rose harissa with mortar and pestle and fresh pink roses

Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Israeli, Middle Eastern
Servings 1 small jar


  • 1 Tablespoon dried rose petals
  • ¼ teaspoon caraway seeds ground in a spice grinder
  • 1 Tablespoon pure chile powder such as ancho or ground dried chillies of your choice
  • 1 Tablespoon smoked paprika
  • ¼ teaspoon cayenne
  • ¼ teaspoon ground cumin
  • 1 Tablespoon rose water
  • 1 Tablespoon tomato paste
  • 1 teaspoon fresh lemon juice or vinegar
  • cup extra-virgin olive oil
  • 1 garlic clove crushed
  • Pinch of sea salt to taste


  • In a mortar and pestle or spice grinder place dried rose petals and caraway seeds and grind them into a powder. Add remaining ingredients and mix together until a paste-like sauce forms. Harissa can be stored in a jar in the refrigerator for a couple of weeks.
Keyword dairy free, gluten free, keto, low carb, vegan, vegetarian
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