Dried Rose Buds, 30gr

گل سرخ خشک — ۳۰ گرم

Dried Rose Buds (gol-e sorkh-e khoshk — dried red rose buds) are whole dried Persian rose buds — delicate, fragrant, and deeply beautiful, with the soft, floral, and gently honeyed rose fragrance of gol-e mohammadi (Rosa damascena — the Damask rose), the Persian flowering rose whose blossoms are the source of both Iranian rosewater and rose oil and whose dried buds and petals have been used in Persian cooking, herbal medicine, and hospitality culture for thousands of years. The Persian rose is not merely a decorative flower — it is one of the most deeply embedded aromatic ingredients in Iranian culinary heritage, present in the garnish of the most beloved Persian dishes and desserts, in the most gently healing of Persian herbal teas, and in the advieh spice traditions of Persian cooking. Chai-e gol (rose bud tea) is one of the most aromatic, calming, and beloved herbal teas in Iranian tebb-e sonnati (traditional herbal medicine) tradition: a cup of warm rose bud tea — brewed from a small handful of dried buds steeped in near-boiling water — is drunk in Iran for its gentle, mood-lifting, and deeply fragrant qualities, offered to guests as a warming and welcoming gesture, and treasured in tebb-e sonnati for its calming and digestive properties. Dried rose buds are also the classic garnish of mast-o-khiar (Persian yogurt and cucumber dip) — scattered across the surface alongside walnut pieces and dried mint for the characteristic rose-and-walnut finishing of this beloved Persian meze — and the decorative topping of sholeh zard (Persian saffron rice pudding), where dried rose petals are arranged alongside cinnamon and slivered pistachios in the traditional geometric garnish patterns of this ceremonially important Persian dessert. Available at Vicinity Mart as a carefully selected whole dried rose bud for both culinary and herbal tea use.

Steep a small handful of dried rose buds in a teapot or cup of near-boiling water (not a rolling boil — too-hot water can diminish the delicate rose fragrance) for 5–8 minutes for a classic chai-e gol (Persian rose bud tea) — serve with a little honey or rock sugar for the most traditional Persian rose tea experience, combine with green tea leaves, a few cardamom pods, and dried rose buds for a fragrant Persian-style chai blend with floral, spiced, and warm tea notes, scatter dried rose buds and petals across the surface of mast-o-khiar (yogurt, grated cucumber, garlic, and dried mint) alongside walnut pieces for the classic Persian rose-garnished yogurt dip presentation, arrange dried rose petals in the traditional decorative pattern across the surface of freshly set sholeh zard (saffron rice pudding) alongside cinnamon and slivered pistachios before serving, use whole dried rose buds to garnish Persian sharbat drinks, rosewater-flavoured desserts, and Persian confections for a visually elegant and aromatically beautiful finishing touch, grind dried rose petals into a fine powder and incorporate into Persian advieh spice blends alongside cardamom, cinnamon, and dried rose petals for the floral advieh tradition of Persian rice dishes, or use as a fragrant, aromatic garnish for Persian rice dishes, labneh, and Persian cheese plates. The Persian rose in its most delicate dried form — for tea, for garnish, and for the beauty of the Persian table.

• Dried Rose Buds (gol-e sorkh-e khoshk) — whole dried Persian rose buds (gol-e mohammadi / Rosa damascena); delicate, fragrant, and floral
• 30gr bag — for chai-e gol (Persian rose bud tea), mast-o-khiar garnish, sholeh zard decoration, advieh blending, and sharbat garnishing
• Steep in near-boiling water 5–8 minutes for chai-e gol — serve with honey or rock sugar; do not use a rolling boil to preserve the rose fragrance
• Classic Persian garnish for mast-o-khiar (with walnut and dried mint) and sholeh zard (with cinnamon and slivered pistachios)
• Available at Vicinity Mart — your trusted source for authentic Persian herbs, botanicals, and pantry essentials