Herbal distillate
Qamsar Rosewater
گلاب قمصر
Also called: Kashan Rosewater
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 10 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Herbal distillate
- Where it is eaten
- Provincial
- Serving
- 30 mL
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- damask rose 120 g
- water 1 L
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Clean the fresh herb or flower and place it with water in a traditional still or suitable distillation vessel.
Heat gently to produce steam and collect the aromatic distillate.
Cool completely, bottle in a clean container, and dilute with water or sharbat for serving.
Cook's notes
Traditional herbal distillates are often concentrated; dilute them with water for drinking and use moderate amounts. Store the bottle away from heat and direct light.
Background
Qamsar and Kashan rosewater is tied to a long tradition of rose harvesting and distillation, with broad cultural uses in food, religious practice, household fragrance, and hospitality.
Nutrition
| Energy | 0 kcal |
|---|---|
| Protein | 0 g |
| Fat | 0 g |
| Carbohydrate | 0.5 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0420 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/street-food-tehran