Rose/8 recipes

Warm spices meet shredded coconut and molasses in this richly layered cake, topped with a tangy cream cheese orange frosting and a candied orange rose garnish that steals the show.

A showstopping Persian jeweled rice (javaher polow) layered with saffron-glazed carrots, barberries, currants, pistachios, almonds, orange peel, and rose water. Topped with a golden tah dig crust.

A tasty side dish made with ricotta cheese, light cream and cardamom pods.

If you're looking for a quick meal to make try this easy crockpot recipe that will satisfy your hunger in no time!

Indian rice flour pudding (firni) with rose water, slivered almonds, and pistachios. A creamy, fragrant milk pudding thickened with rice flour and naturally gluten-free.

Homemade pizza on a nutty whole wheat crust topped with a quick-simmered tomato sauce, chopped green chilis, mozzarella, pepperoni, and olives. From dough to table in about 40 minutes.

Instead of using the oven, use your crockpot to prepare this succulent dish for dinner.

Sweet lassi with yogurt, crushed cardamom, rose water, and nutmeg. A traditional Indian yogurt drink blended smooth and served cold in minutes. Vegetarian.

Greek monastery cookies rolled in chopped nuts or sesame seeds, filled with apricot or rose preserves. Buttery thumbprint cookies with a crisp nut coating and jammy center.

Microwave orange chicken roulade with cinnamon-rice stuffing, finished with a glossy orange juice sauce and broken walnuts. A 30-minute dinner that looks dinner-party fancy.

Crustless broccoli rice quiche with two cheeses (Swiss and cheddar), mushrooms, and a touch of cayenne. Cooked in the microwave in under 20 minutes for a quick vegetarian dinner with no oven heat.

Indian lassi panna cotta: silky Italian-style set cream infused with cardamom and rose water, topped with crushed pistachios and toasted coconut. A cross-cultural make-ahead dessert.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Mexican fish in adobo sauce made with rehydrated ancho chiles, tomatoes, orange juice, cumin, and cinnamon. Pan-seared fillets baked in a smoky, citrus-laced chile sauce.

Chilled strawberry soup pureed with orange juice, spiced sugar syrup, and optional red wine. Strained silky smooth, served cold with a yogurt dollop. A summer starter.