Rose harissa paste
We eat a very flexible diet in our house and we don't always plan our meals out. I like to have things like this rose harissa paste to hand to help me when I need a bit of inspiration. Whatever your diet this paste is very versatile. It is a make-ahead delight. I have kept this paste in the fridge for up to three weeks, and although I have never frozen this rose harissa you absolutely could. There is so much you can do with this recipe. It takes fifteen minutes to make and sits in your fridge for you to dip in and out of as you find new and exciting ways to bring your food to life.
Equipment
- Food processor / blender
Ingredients
- makes roughly 500ml
- 10 whole dried chillies rehydrated by soaking in boiled water for ten minutes
- 7 cloves garlic crushed
- 3 tbs cumin seeds
- 2 tbsp coriander seeds
- 1 tbsp caraway seeds
- 1 tbsp smoked paprika
- 2 tbsp tomato puree
- 150-200 g roasted red pepper
- 7 tbsp extra virgin olive oil
- 2 tbsp rose water
- juice of 1 lemon
Instructions
- Soak your dried chillies in boiled water. Peel and crush your garlic.
- Dry fry the cumin, coriander and caraway seeds until gently toasted - be careful not to burn them.
- Add to a food processor or pestle and mortar, with a bit of sea salt to grind your toasted spices.
- If you don’t have a food processor for the next bit then you can use a blender or a pestle and mortar. If using the latter you will want to cut your chillies up with some scissors to help break them down.
- In your food processor add the drained chillies to the ground spices along with the crushed garlic. Give it a good blitz.
- Then add your paprika, roasted red peppers and tomato puree. Give it another blitz. Scrape down the bowl partway through to ensure all ingredients are incorporated and keep going until your have an even, finely chopped, thick paste.
- Now we are going to add some liquid. It is important that you add these once you have finished blitzing so ensure you are happy with the consistency before you go any further.
- Add your olive oil, rose water and lemon juice and gently mix through to fully incorporate.
- You can store this in a sterilised container with a little layer of extra virgin olive oil on top and keep it in the fridge for 2-3 weeks.
- You can use this paste on veg – it makes yummy rose harissa potato wedges, chicken, fish, seafood, tofu... You could even add a few tablespoons to the base of soups and stews to spice things up.