In Iran, I found dried orange blossoms piled in pretty mounds in the markets. Typically used in tisanes, the fragrant flowers are also added to “jeweled” rice, a pilaf studded with nuts, carrots, dried fruit, and dried orange peel, to intensify the dish’s perfume. I infuse sugar syrup with the blossoms for cocktails or baked goods, and toss them into lamb and prune tagine. These preparations may not be traditional, but when you find an ingredient this lovely, you can’t help but use it often.