Introduction to the Rosewater Distillation Ceremony and Its Timing in Kashan

According to Saednews, One of the traditional ceremonies held in Kashan in ancient times—and still preserved today—is the rosewater distillation ceremony (Golab-Giri). It is considered one of the most famous traditional rituals in Iran and has become so popular that many tourists travel to Kashan in spring by bus or private car to witness it.

The 1,000-Year History of Rosewater Production in Iran

History of Rosewater Distillation in Kashan

Nearly 7,000 years ago, the cultivation of the Damask rose (Mohammadi rose) became widespread in Iran, turning it into a native plant of the country. During the Safavid era, its seeds were exported to countries such as Turkey, Syria, and Bulgaria.

According to historical records, rosewater production dates back about 1,000 years—around 6,000 years after the first cultivation of the Damask rose in Iran. At that time, rosewater production, known as “Latan,” was carried out using traditional methods, specifically a distillation process similar to the one used by Avicenna (Ibn Sina) for preparing herbal medicines. Soon after, the fame of Iranian rosewater spread across the world and it became an important export product, shipped along the Silk Road to various countries.

Despite the passage of time, rosewater is still produced using traditional methods, and Iranian rosewater continues to be exported worldwide. Due to Kashan’s dry and desert climate, it hosts the largest Damask rose farms in the country. In spring, the roses reach full bloom, filling the streets and alleys with their fragrance, and the rosewater distillation season begins.

Spring: The Season of Damask Roses and the Start of Rosewater Production in Kashan

The Rosewater Season in Kashan

By mid-spring, rosewater production gradually begins and usually continues until late spring. During this period, locals work in rose fields and distillation workshops, considering it a seasonal source of income. Many families also produce rosewater in their home courtyards and sell it in local markets.

If you plan to visit the rosewater festival, May is the best time. Around mid-May, you can see the highest-quality Damask roses in Kashan and surrounding areas, with fields at their most beautiful stage. This allows visitors not only to observe the production process but also to take stunning photographs.

The best time to pick roses for distillation is early in the morning, before direct sunlight, when the flowers are still fresh. This ensures higher-quality rosewater with a stronger fragrance. The cool morning air also enhances the experience, making the scent of roses even more intense.

How Rosewater Is Produced in Kashan

The Rosewater Distillation Process

In the production process, one liter of water is used for every kilogram of rose petals. The mixture is placed in a copper pot and heated. A sealed lid is placed on top, and a special gasket is used to ensure no steam escapes.

Each pot has an outlet connected to a metal pipe that leads to a copper container placed in cold water. As the mixture boils, steam passes through the pipe and condenses upon contact with the cold copper container, turning into liquid rosewater. This process takes about 5 to 7 hours, producing 30 to 40 liters of rosewater per batch.

Sometimes, rosewater is used instead of plain water in the first stage. This higher-quality base liquid improves the aroma and taste of the final product. Rosewater made using this method is known as “double-distilled rosewater.”

Differences Between Traditional and Industrial Production

Although Kashan rosewater is traditionally produced, industrial methods are also used in some areas. The main difference is the use of mechanized equipment in industrial production. Traditional tools include copper pots, brass containers, curved copper pipes, heating systems, and water basins, while industrial methods rely on modern machinery and require less human labor.

Sterilization is also very important in rosewater production. Any contamination can lead to mold, cloudiness, and breakdown of compounds, reducing the medicinal quality of the product and sometimes causing side effects. Traditional methods are more prone to contamination due to less strict sterilization, while industrial production reduces this risk.

Rosewater Production in Villages Around Kashan

Rosewater production is also carried out in villages around Kashan, including Van, Saran, Vadqan, Khaveh, Qalehar, Maragh, Viduj, Kamo, Josheqan-Qali, and Azaran. These villages are filled with rose fields, especially in mountain areas with cooler climates, where the distillation season begins in June.

Among these villages, Vadqan and Van are known for producing the highest-quality and most concentrated rosewater.

Types of Kashan Rosewater

Although the production process is generally the same, different types of rosewater are available in markets:

• Premium (Heavy) Rosewater: High concentration and quality, used for household purposes

• Light Rosewater: Less aromatic, used for everyday consumption

• Double-Distilled Rosewater: Strong concentration, slightly bitter taste, often used for medicinal purposes

• Triple-Distilled Rosewater: Special, custom production with lower yield

• Residual Rosewater: Economical, weaker quality made from leftover petals after distillation

  

How to Identify High-Quality Rosewater

The main characteristic of pure rosewater is a slightly bitter and astringent taste. Therefore, tasting is one method of identifying authenticity. In addition, clarity and color should also be considered—high-quality rosewater is usually clear and transparent.

The Rosewater Festival in Kashan

The rosewater festival is a seasonal cultural event that showcases one of Iran’s most iconic traditional practices, attracting visitors from around the world who come to witness the beauty, fragrance, and heritage of rose cultivation and distillation in Kashan.