The Botanical Kitchen
Rose Pistachio Labneh
Serves 4 to 6
Creamy labneh swirled with rose-infused honey and finished with pistachios, lemon zest, and flaky salt — an easy, elegant spread for a grazing board.
Ingredients
- 1 cup labneh (or thick Greek yogurt)
- 1 tbsp Tea & Turmeric Rose Petals
- 1 tbsp hot water
- 2 tbsp shelled pistachios, finely chopped
- 1 tbsp honey
- 1 tsp extra virgin olive oil
- ½ tsp lemon zest
- Pinch of flaky sea salt
Instructions
- Place the rose petals in a small bowl and pour the hot water over them. Let steep for 10 to 15 minutes, then cool completely. Strain, pressing gently on the petals to extract their fragrant infusion.
- Spread the labneh onto a serving plate or shallow bowl. Stir 1 to 2 teaspoons of the rose infusion into the honey, then drizzle it over the labneh.
- Top with the chopped pistachios, lemon zest, flaky sea salt, and a light drizzle of olive oil.
- Serve with warm pita, seeded crackers, fresh strawberries, grapes, figs, or sliced pears.