This brick red spice paste mellowed by a touch of rose will become your favorite kitchen condiment. And if you have Ottolenghi's SIMPLE cookbook, now you can find one of his must-have ingredients - rose harissa.
Fry coriander, cumin, caraway in 1 teaspoon olive oil over medium-high heat until fragrant, about 10 seconds. Remove spices and reserve oil. Grind spices with rose petals with a mortar and pestle or in a spice grinder. Add smoked paprika.
Heat reserved olive oil and 1 tablespoon olive oil in the same skillet until very hot. Add shallot, garlic and Serrano or Fresno chilis and hydrated chili de arbol. Saute until golden.
Store in the refrigerator in a glass jar with a layer of olive oil
poured over the top, if desired.