Yoghurt forms the basis of so many great dishes, savoury and sweet. Dried rose buds which can be purchased at Asian and Middle Eastern groceries, have a natural affinity to yoghurt, sweetening and perfuming it. This recipe brings the two of them together.
We have a wealth of yoghurt recipes, from drinks to curries to salad dressings, desserts, dips, toppings and more. Browse through them here and here. Dessert recipes are here and here. Or find inspiration in our Spring recipes here and here.
The base of this dish is thick yoghurt. If you are not keen to drain your own yoghurt there are a couple of alternatives. Buy a thick Greek yoghurt – it is not the same but it will be fine. Also if you are lucky enough to have an Indian grocer near you, they will have Indian yoghurt which is also thicker than normal.
You can get rose petals from a number of places. If you grow fragrant roses and they have do not have pesticides on them, you can use red rose petals cut into small pieces. Use a scissors. Asian/Chinese shops have small rose buds that you can make tea from.
But the best method I use is to purchase dried, crumbled rose petals from a Middle Eastern/ Persian shop. They use them specifically for flavouring yoghurt and milk.
Failing all of that, use a little rosewater.
Thick Thick Yoghurt with Rose Petals and Fruit
Cuisine: Middle Eastern
Prep time: 10 mins if thick thick yoghurt is on hand
Cooking time: 0 mins
Serves: 4 people, depending how you use it
Thick thick yoghurt (see above)
Rose petals (see above)
Fruit – e.g. passionfruit, peach and nectarine.
1 – 2 tspn castor sugar (optional)
non-salted pistachios, for serving
Chop the fruit into small cubes.
Mix the sugar through the yoghurt, ensuring it dissolves into the yoghurt. The amount will depend on the sourness of the yoghurt, but you don’t want it to be too sweet.
Mix the rose petals with the yoghurt and then mix the fruit through. Set aside in the fridge for a couple of hours to allow the rose perfume and flavour to infuse the yoghurt.
Serve in the most beautiful bowl that you have. Top with some crumbled pistachio nuts. Eat it as though it is a precious thing. It is.
some ways of using yoghurt
- How to make thick thick yoghurt/yoghurt cheese.
- Blueberry Shrikhand. It is hard to beat.
- Use thick thick yoghurt with all sorts of fruits and other toppings.
- A huge dollop of thick thick yoghurt on top of winter soups, like this spicy red lentil soup.
- Yoghurt Curry
- Thick Yoghurt Tahina Dip with Herbs
- Cacik: Turkish cucumber and Yoghurt Mezze
- Tender Eggplant with yoghurt