Harissa (North African — Dried Chilli Paste, Rose Petal Version)

Ingredients

• 60g dried red chillies (Aleppo, Guajillo, or North African varieties preferred), deseeded and roughly torn
• 25g roasted unsalted almonds
• 3 garlic cloves, peeled
• 8g caraway seed, toasted
• 4g ground coriander
• 2g dried rose petals (culinary-grade, optional but traditional)
• 60ml extra-virgin olive oil
• 15ml fresh lemon juice
• 4g sea salt
• 1g Tellicherry black pepper
• 2g paprika (sweet or hot, to preference)

Method

1. 1
   Toast dried chilli pieces in a dry skillet over low heat 2–3 minutes until fragrant; do not burn.
2. 2
   Soak toasted chillies in 100ml hot water for 10 minutes until softened; drain, reserving 30ml soaking liquid.
3. 3
   Toast caraway seed in the same skillet over low heat 2 minutes until fragrant; grind coarsely in a mortar.
4. 4
   Toast almonds in the skillet 3–4 minutes until light golden; cool slightly.
5. 5
   Combine softened chillies, toasted almonds, garlic, toasted caraway, ground coriander, rose petals if using, and reserved soaking liquid in a food processor; pulse until a coarse paste forms.
6. 6
   Transfer to a bowl; whisk together olive oil, lemon juice, paprika, salt, and black pepper.
7. 7
   Fold dressing into chilli paste until fully incorporated and smooth; taste and adjust salt, lemon juice, and heat to preference.
8. 8
   Store in a sealed jar, covered with a thin layer of olive oil, refrigerated, up to 2 weeks; bring to room temperature before serving with couscous, grilled meats, or bread.