Ingredients

Let’s Cook!

• 1
  Make fresh rosewater. Pack two cups with fresh rose petals from the garden, put in the bottom of your dutch oven, press down with glass bowl slightly smaller than your pan. Fill space between glass bowl and pan with three cups of boiled and cooled water. Put lid on oven, UPSIDE DOWN, filled with ice cubes, bring pan to boil. This will distill rose water steam inside. When ice has melted, Remove top. Rosewater will be waiting for you in glass bowl.
  
• 2
  Saffron: grow ten saffron crocus bulbs in your kitchen window sill, flowering in May, twenty bulbs in September. Plant ten old bulbs in well drained sunny spot in garden outside, they will survive under snow. Add ten fresh strands to rosewater. Dry red strands for kitchen use.
  
• 3
  Marinade lamb in milk overnight, rinse, dry. Braise lamb shank deep brown on all sides in olive oil. Put in crockpot. Stir fry sliced carrot into pan drippings. Add rosewater, peas, spices, bring to boil, pour over lamb shanks. Add Tbs honey, add miniature potatoes, simmer till tender, about eight hours. Dispose of bones in garden fermenter. Enjoy.