For the rose-petal salad
¼ cup rose-water syrup
zest and juice of 1 orange
¼ cup dried apricots
¼ cup dried cranberries
¼ cup dried figs
1t rose petals
For the creamed rice
1 cup Arborio rice
2 litres milk
¼ cup caster sugar
½ vanilla pod, split and seeds scraped
zest of 1 lemon
2T slivered pistachios, to serve
To make the rose-petal salad, place all the ingredients in a medium saucepan over low heat. Cook for 10 to 15 minutes, or until fruit has softened (add water to pan if needed).
Place rice, milk, sugar, vanilla and zest in a large heavy-based saucepan over low heat. Stir constantly for 20 minutes, or until milk has been absorbed and rice is soft and creamy. Add extra milk during cooking if needed. Place a lid on saucepan and leave to rest for a few minutes before serving.
To serve, spoon warm rice into bowls, top with salad and sprinkle over pistachios.
Note: Rose-water syrup can be found at Middle Eastern and Indian grocers, or gourmet food stores.