Saturday 27 / April / 2024
After the roses are picked, they are left to dry on a mat.
The dried petals are left to simmer for around four hours in pots on a wood-burning stone oven.
After distillation, the rose water is collected in vessels and left to sit for 30 days.
Sediment is filtered and the traditional Omani rose water is ready to be bottled.
An alternate process produces rose water essence without the smoky aroma, more popular with Westerners.
Abdullah Al Saqri's family has been making rose water for generations and loves his kahwa laced with, what else? Rose water.
