A Journey into the Heart of Iranian Rosewater Cultivation

The journey of Iranian rosewater begins amidst the tranquil landscapes of Iran’s fertile valleys and mountain slopes. Here, under the watchful eyes of skilled farmers, the Damask rose flourishes, its velvety petals infused with the essence of the land. Traditional cultivation methods, passed down through generations, ensure the preservation of this precious flower’s delicate nature, maximizing its quality and preserving the unique flavor profile that has captivated the world.

Unveiling the Symphony of Flavors: The Varieties of Iranian Rosewater

Iran’s rosewater repertoire is a symphony of flavors, boasting an impressive array of varieties, each with its distinct personality and culinary appeal. Whether gracing fine dining tables or adding a touch of elegance to desserts and pastries, Iranian rosewater offers a versatile range of flavors to enhance culinary creations.

• Kashan Rosewater: Renowned for its intensely floral aroma and slightly sweet taste, Kashan rosewater is a favorite among chefs and discerning palates.

• Mahallati Rosewater: Prized for its delicate fragrance and subtle sweetness, Mahallati rosewater lends a touch of sophistication to both sweet and savory dishes.

• Kermani Rosewater: Distinguished by its earthy aroma and lingering flavor, Kermani rosewater brings a rustic charm to traditional dishes, adding depth and complexity to every culinary experience.

A Treasure Trove of Health Benefits: Unveiling the Power of Iranian Rosewater

Beyond its captivating taste and culinary versatility, Iranian rosewater offers a wealth of health benefits, making it a natural elixir that nourishes both body and soul.

• Antioxidant Guardian: Rich in antioxidants, including vitamin C and anthocyanins, Iranian rosewater helps protect cells from damage caused by free radicals, potentially reducing the risk of chronic diseases.

• Mood Enhancer: Traditionally used as a mood enhancer, Iranian rosewater is believed to have calming and anti-anxiety properties, promoting relaxation and emotional well-being.

• Skin Soother: Rosewater’s anti-inflammatory and hydrating properties make it a valuable skincare ingredient, helping to soothe irritated skin, promote a natural glow, and aid in wound healing.

• Antibacterial Agent: Studies have shown that Iranian rosewater possesses antibacterial properties, potentially aiding in wound healing and preventing infections.

A Culinary Gem with Global Recognition

Iranian rosewater has garnered international acclaim, establishing itself as a benchmark for quality and authenticity. Its superior taste, nutritional value, and consistent supply have made it a sought-after ingredient in discerning markets worldwide. In 2019, the United Nations’ Food and Agriculture Organization (FAO) recognized Iran’s Damask rose cultivation practices as a Globally Important Agricultural Heritage System (GIAHS), acknowledging the unique cultural significance and sustainable production methods associated with this precious flower.

A Culinary Treasure for the Discerning Palate

Iranian rosewater stands as a testament to Iran’s rich culinary heritage and commitment to producing ingredients of exceptional quality. Its delicate fragrance, subtle flavor, and abundance of health benefits have captivated the world, solidifying Iran’s position as a leader in the production of this exquisite elixir.

Origiran: A Champion of Iranian Rosewater Excellence

Among the purveyors of this culinary gem, Origiran stands out as a trusted and respected name. With a deep commitment to quality and a dedication to preserving traditional cultivation methods, Origiran ensures that its rosewater embodies the very essence of Iranian rosewater excellence. From the meticulously handpicked petals to the carefully controlled distillation process, every step of Origiran’s rosewater journey reflects an unwavering commitment to purity and authenticity. The result is a rosewater that captures the essence of Iran’s rich heritage and culinary artistry, gracing tables and enhancing culinary creations worldwide.

Whether enjoyed as a simple indulgence or incorporated into decadent desserts, Origiran rosewater elevates every culinary experience, adding a touch of elegance and sophistication to every sip and bite. It is a culinary treasure that embodies the essence of Iran’s rich heritage and passion for creating exceptional ingredients.

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“Iran ranks first in the production of rosewater and Damask rose and fourth in rose essence production,” Hossein Zeinali was also quoted as saying by IRNA.

Noting that the country exported $10 million worth of rose, rosewater and essence last year (March 2018-19), the official said the export of 194,000 kilograms of Damask rose last year generated $1.4 million.

“About 3.85 million kilograms of rosewater worth $8 million were exported to Persian Gulf littoral states last year,” he said.

Zeinali put the annual export of Iranian rose essence at 186 kilograms worth $689,000.

Rose water label Of Iran designed by Taha Fakouri

Iranian farmers added 5,000 hectares of land under Damask rose production last year. As a result, 24,000 hectares of land are currently being used for rose cultivation.

Fars Province has the largest area under rose cultivation whereas the city of Kashan in Isfahan Province is the main hub of rosewater production in Iran.

Rosewater is a flavored water made by steeping rose petals in water. Additionally, it is the hydrosol portion of the distillate of rose petals, a byproduct of the production of rose oil for use in perfume. It is used to flavor food and tea, as a component in cosmetic and medical preparations, and for religious purposes throughout Europe and Asia.

According to Mizan Online, Kuwait was the biggest importer of rosewater from Iran last year. Other major buyers of Iranian rosewater were Germany, Italy, the UAE, Sweden, Japan, Turkey, France, the UK, Iraq, Lebanon, Pakistan, Qatar, Austria, Bahrain and Afghanistan.

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Just before dawn in the Iranian village of Ghamsar, the sweet scent of damask roses is inescapable. As the sun rises over the surrounding mountains, fields of bright pink bushes are serenaded by a dawn chorus of nightingales. I’ve come to Ghamsar for its famed rosewater festival where each year, thousands travel to witness golab-giri, the delicate process that transforms roses into rosewater.

Roses are indigenous to Iran, and the technique of distilling their essential oils into rosewater was likely developed here, more than 2,000 years ago. It’s used to perfume ice creams, baklava, and nougat, of course. In Iran it is also embraced as a remedy for all manner of ailments, from insect bites to headaches to heartache. Rosewater from Ghamsar has a special spiritual status too—it is used to wash the Kaaba shrine in Mecca, one of the most sacred sites in Islam.

Joining the farmers in their fields, I carefully pull the petals off the flowers, being sure to leave the buds intact on the stem. It’s early, but the atmosphere is cheerful. As we pile handfuls of petals into woven baskets, the farmers tease one another, singing melodic folk songs that have doubtless accompanied the rose harvest for generations. The petals are then transferred to copper stills, where they are submerged in water and gently simmered for several hours. The steam is collected and cooled back into liquid—the basis of rosewater. Many distilleries in Ghamsar pour it over a second batch of petals for a second round of simmering and distilling. This adds extra potency and scent to their final product, which is why, they insist, the rosewater made here is the best in the world.

As I sit to enjoy my post-harvesting breakfast of freshly baked flatbreads, thick slabs of clotted cream, and a hefty dollop of rose petal jam, I couldn’t agree more.

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Bastani Sonnati (meaning “traditional ice cream”) (Persian: بستنی سنتی‎), or simply Bastani, is an Iranian ice cream made from milk, eggs, sugar, rose water, saffron, vanilla, and pistachios. It is widely known as Persian Ice Cream. Salep is also sometimes included as an ingredient. Bastani often contains flakes of frozen clotted cream. The milk is stirred until it is flocculated.

History of Bastani

In the Persian Empire, people would pour syrups over snow called “fruit ice” (sorbet). The Greek Alexander the Great, who battled the Persians for 10 years, enjoyed “fruit ices” sweetened with honey and chilled with snow. In 400 BCE, the Persians went further and invented a special chilled food, made from rose water and vermicelli, which was served during hot summers and is considered as the origin of the Iranian cold dessert, Faloodeh (Persian: پالوده‎)

BASTANI (PERSIAN ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

INGREDIENTS for Bastani ( by geniuskitchen.com  / Recipe by Sephardi Kitchen )

• 2cups whole milk or 2 cups 2% low-fat milk
• 2 1⁄2cups heavy cream or 2 1⁄2 cups half-and-half
• 6 -8egg yolks
• 2cups sugar
• 1 1⁄2cups pistachio nuts, chopped (If using salted ones, make sure to soak and drain first)
• 3 -4tablespoons rose water or 3⁄4 teaspoonrose extract
• 1teaspoon vanilla extract
• 1⁄2teaspoon saffron, ground and dissolved in a tablespoon of hot milk
• 1pinch salt

DIRECTIONS for Bastani  ( by geniuskitchen.com  / Recipe by Sephardi Kitchen )

1. In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
2. Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
3. Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
4. Pour the custard mixture into a bowl, and refrigerate until well chilled.
5. Once cold, stir in the cream, rose water or extract, and chopped pistachios.
6. Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).

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