Persian Spiced Butter
"Butter with a beautiful Persian accent. Wonderful on baked winter squash and other veggies, roast chicken or in a tagine. *Dried rose petals are available at Middle Eastern markets and kalustyans.com"
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 1⁄2 cup unsalted butter, room temperature
- 1 tablespoon crushed dried rose petals (optional)
- 1 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground cumin
- kosher salt, to taste
directions
- Mix all ingredients except salt in a small bowl until lime juice is incorporated.
- Season with salt.
- Cover and keep in a cool place.
-
DO AHEAD:
- Spiced butter can be made 1 week ahead.
- Roll into logs, wrap in parchment paper, and refrigerate for up to 2 weeks or freeze for up to 3 months.
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Reviews
-
YUM YUM YUM! I went without roses but I think I'll add some rosewater like CG did. I mixed this in with some chickpeas. It's going on rice in a few minutes. Made for NA/ME Tag 12/12! Thank you for posting! -
I had to substitute rose water for dried rose petals. I didn't have very much<br/>from our rose bush outside and the local stores were out of dried rose petals.<br/>We used this mixture on whole chicken and slow roasted for several hours. Served<br/>with basic Persian steamed rice and roasted vegetables. Yum! Reviewed for NA*ME tag November/December. -
Loved all the different flavors! I had this on corn and enjoyed, but can't wait to have it on squash. Thanks!
Tweaks
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I had to substitute rose water for dried rose petals. I didn't have very much<br/>from our rose bush outside and the local stores were out of dried rose petals.<br/>We used this mixture on whole chicken and slow roasted for several hours. Served<br/>with basic Persian steamed rice and roasted vegetables. Yum! Reviewed for NA*ME tag November/December.
