Rose water is beautiful and fragrant flavor that is used in a lot of Middle Eastern desserts. I grew up actually not liking the flavor, and I don't really love it now, but there are exceptions. A lot of Persian desserts are made using rose water, but a lot of it, and it's simply too strong. I use rose water as a facial toner as it really works well and I am very much into using natural beauty products. I wanted to make a chia seed pudding one night, and saw some pistachios, and decided to give this combination a try. Pistachios are also a very typical nut used in Persian food, so I thought by adding these two ingredients to the dish, something special will result. And it did. I made enough to share with my husband, and he loved it as well. He is actually a really big fan of rose water and likes it in everything, so I knew this breakfast would be a hit. It's easy to make, and remember, a little bit of rosewater goes a long way!
2 tbsp chia seeds
1 1/2 cups almond milk
1 tbsp rose water
1 tbsp raw honey or coconut sugar
1/4 cup raw pistachios
Mix chia seeds, almond milk, rose water and sweetener in a cup. Leave in the refridgerator over night. Top with sliced banana, figs and pistachios.