8 rosewater recipes

Great cake is an old-fashioned colonial American pound cake loaded with currants, candied citron, and rosewater. A Martha Washington-era recipe that's dense, buttery, and built for special occasions.

Sweet spinach tart with wine-steamed spinach cooked in rosewater, sugar, and cinnamon, filled into a pie shell and topped with fresh sliced strawberries. A medieval-inspired dessert that's surprisingly beautiful.

Shereen Polo is a Persian jeweled rice pilau with saffron, julienned carrots, orange peel, almonds, pistachios, and rose water in sugar syrup. Served with crispy tahdig and a side of chicken stew.

Medieval-style salmon fish pie with figs, grapes, almonds, rosewater, and warm spices, tucked under a double pastry crust. A modern take on a vintage squid recipe.

Moroccan chicken with pistachios, dried apricots, pine nuts, and cinnamon over rice, finished with rosewater and edible flower petals. An aromatic, jewel-toned one-dish dinner.

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.

Persian lentil-filled pastries with rose water and cardamom dough deep-fried until golden and puffed for an aromatic vegetarian snack.

Instead of rice, this Christmas pudding is made with pearl barley, cinnamon and sugar. Pearly barley makes the pudding taste delicious and creamy while provides lots of goodness. Serve it with some chopped nuts and rose water if needed.