You’ll love this easy rose harissa if you enjoy North African flavors, a bit of heat, and fragrant, unexpected twists. Rose harissa is uncommon in stores but simple and inexpensive to make at home.
Some excellent ways to use this harissa include roasted harissa potatoes with preserved lemon gremolata or harissa chicken with preserved lemons.
Why you’ll love this recipe!
Harissa comes from Tunisia and is a beloved North African chili paste. The rose-infused version softens the chile heat with a floral note, creating a complex condiment that elevates everything from grilled proteins to soups and dips. If you’ve read Ottolenghi’s SIMPLE, you may have noticed rose harissa listed as a must-have ingredient—this homemade version is an easy, budget-friendly alternative to imported jars.
Ingredients you’ll need
Gathering the ingredients ahead of time keeps the process quick. Key items include whole seeds (caraway, cumin, coriander), dried chiles (chile de arbol or red pepper flakes as a substitute), fresh serrano or Fresno chiles, dried rose petals and rose water, smoked paprika, tomato paste, lemon juice, shallot, garlic, olive oil, salt and a pinch of sugar.
- Whole coriander, cumin, and caraway seeds — toast briefly to bloom their aroma, then grind.
- Dried chile de arbol — rehydrate for about 20 minutes; red pepper flakes can substitute (¼–½ tsp flakes ≈ one arbol).
- Serrano or Fresno chiles — fresh peppers add body and heat.
- Dried rose petals and rose water — add the floral lift; add rose water sparingly to taste.
- Smoked paprika — gives a subtle smoky background without extra heat.
How to make this recipe
Have all ingredients measured and ready. The steps are straightforward and fast.
1. In a small skillet, warm 1 teaspoon of olive oil over medium-high heat and toast the coriander, cumin and caraway seeds a few seconds until fragrant. Remove and let cool.
2. Grind the cooled spices together with the dried rose petals using a mortar and pestle, spice grinder, or small food processor. Stir in the smoked paprika.
3. In the same skillet, heat the reserved oil plus about 1 tablespoon more. Sauté chopped shallot, garlic and the fresh chiles along with the rehydrated chile de arbol until softened and golden.
4. Transfer the sautéed mixture to a blender or food processor. Add the ground spices and rose petals, tomato paste, lemon juice, rose water (start small), a pinch of sugar, remaining olive oil and salt. Blend until smooth, pausing to taste and adjust salt or rose water.
5. Spoon into a sterilized glass jar, press down to remove air pockets, and optionally pour a thin layer of olive oil over the top to help preserve it. Refrigerate; it will keep about two weeks, or freeze small portions for longer storage.
Expert Tips and FAQs
- Prep all ingredients before starting; the dried chiles need time to rehydrate and the recipe moves quickly once cooking begins.
- Adjust heat and aromatics to taste—follow the recipe the first time, then tweak pepper types or amounts and rose intensity on future batches.
- A dedicated spice grinder or a mortar and pestle work well for grinding toasted seeds and rose petals.
Harissa is a Tunisian chili paste made from chilies, caraway, cumin, garlic, olive oil and an acid like lemon. Rose harissa adds dried rose petals or rose water, which moderates the heat and adds a floral counterpoint to the spicy, smoky flavors.
Yes. Rose harissa can replace traditional harissa in most dishes and often adds an extra dimension because the floral note stands out. Taste as you go and adjust quantities so the rose isn’t overpowering.
Stored in a sterilized jar with a thin layer of oil on top, it will stay fresh for about two weeks refrigerated. For longer storage, freeze in tablespoon portions.
If you have store-bought or homemade harissa, stir in a small amount of rose water or a pinch of dried rose petals to approximate the flavor—add rose water sparingly (½ tsp or less) to avoid a soapy taste.
How to use this flavorful condiment!
Use rose harissa as a finishing sauce like sriracha: swirl into soups, stews and sauces, mix with preserved lemons as a chicken rub, toss with roasted carrots and chickpeas, stir into tomato sauces, top scrambled eggs or omelettes, or dollop on hummus.
Recipes to try
Shakshuka — an easy egg dish for brunch or any meal of the day
Preserved Lemon Hummus
One-pan Harissa Chicken with Preserved Lemons
White Bean Hummus-style Dip
Reader Rave!
“One of the challenges of living in Tbilisi is that you have to make a lot of stuff yourself … I used rose harissa many times in the US and always bought a small jar from Amazon. Here, no such solution. This is great! I had to “make do” with local peppers … I only wish I had quadrupled the recipe!”
Tad D
Reader & Harissa Lover
Buy my cookbook!
P.S. If you try this recipe, please leave a rating or review. Feedback is appreciated.
Rose Harissa
Beth Lee
Ingredients
- 4 dried chile de arbol (rehydrated)
- 4 teaspoons olive oil (divided)
- 2 serrano chilies, chopped and seeded (Fresno chilies work well)
- 1 ½ teaspoons coriander seeds
- ¾ teaspoon cumin seeds
- ½ teaspoon caraway seeds
- 1 teaspoon dried rose petals
- 1 teaspoon rose water
- 2 teaspoons smoked paprika
- 2 tablespoons shallot, rough chopped
- 4 cloves garlic, rough chopped
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- Pinch of sugar
- ½ teaspoon kosher salt
Instructions
- Fry coriander, cumin and caraway in 1 teaspoon olive oil over medium-high heat until fragrant, about 10 seconds. Remove spices and reserve the oil.
- Grind the toasted spices with the dried rose petals using a spice grinder, small processor, or mortar and pestle. Stir in smoked paprika.
- Heat the reserved oil plus 1 tablespoon olive oil in the same skillet until hot. Add shallot, garlic, fresh chiles and hydrated chile de arbol. Sauté until softened and lightly golden.
- Combine the sautéed mixture, remaining olive oil, ground spices, tomato paste, lemon juice, rose water, pinch of sugar and salt in a blender or food processor. Process until smooth. Adjust salt and rose water to taste.
- Transfer to a sterilized jar, smoothing the surface and optionally covering with a thin layer of olive oil. Refrigerate; use within two weeks or freeze in small portions.
Notes
- Prepare all ingredients before starting; it makes the process much smoother.
- After trying the base recipe, adjust heat and aromatic balance to suit your palate.
- Use a dedicated spice grinder or a mortar and pestle to grind toasted seeds and petals for the best fragrance.
Nutrition
Calories: 32 kcal
Carbohydrates: 3 g | Protein: 1 g | Fat: 2 g | Sodium: 179 mg
Let us know how it was!
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