That was my intention when I walked out of the Brazilian grocery store with the bag of dried rose petals. To mix rice and roses. Perhaps sprinkle the petals on top of steamed black rice. Or photograph them as they fell upon a bit of mochi ice cream. But so far I’ve just let them sit in a small bowl in the kitchen, catching that light, their pinks and golds stirring my imagination. I did find this really cool recipe for rice with rose petals. The ingredients of the recipe read like a poem. I’m not into pomegranate and I don’t think I can afford saffron. We’ll see what variation on a theme unfolds in my kitchen this winter.
Words + Images 