Iced Green Tea - cold-brewed, accented with rose and a bit of whole coriander - such a pretty, warm weather refresher.
A variation on the granola from my last book - this time with rose petals, walnuts, currants, and black pepper.
Good-quality dark chocolate packed with lots of chopped nuts, seeds, and dried fruit make these a favorite - nutritious + energizing snack. Thumbs up.
Although it's holiday cookie season, I can't help but share these - buttery whole wheat shortbreads fragrant with rosewater, flecked with toasted nuts, and dried rose petals.
A beauty of a carrot salad - tricked out with chickpeas, chunks of dried pluots, sliced almonds, and a toasted cumin dressing. Thank you Diane Morgan.
The prettiest dip in my repertoire - my take on the Iranian preparation of Mast-o-Khiar (yogurt and cucumber). I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.
A beautiful ruby-hued rhubarb rosewater syrup. Perfect on (or in) everything from yogurt, spritzers, waffles, or oatmeal.