Note: Dried rose hips can generally be found at Middle Eastern and Indian markets. Rose water can be found at Middle Eastern and select gourmet and well-stocked markets. This recipe makes about 1 3/4 cups rose hip syrup, more than is needed for the doughnuts. The extra syrup will keep, covered and refrigerated, for up to 2 weeks.
Rose hip syrup
1 cup water
1 1/2 cups plus 2 tablespoons sugar
1/2 cup coarsely crushed dried rose hips
1 teaspoon green cardamom seeds (removed from crushed pods)
2 tablespoons fresh lemon juice
1/4 cup rose water
1. In a medium, heavy-bottom saucepan, bring the water, sugar, rose hip tea and cardamom to a gentle simmer and cook slowly until the sugar is dissolved and the rose hips have softened, 12 to 15 minutes.
2. Increase the heat to medium and bring the mixture just to a boil. Remove from heat and stir in the lemon juice and rose water. Set aside to cool while the doughnuts are made, then strain before using. If not using immediately, cover and refrigerate until needed.
Doughnuts and assembly
3/4 cup plus 2 tablespoons (3 1/2 ounces) flour
1/2 teaspoon freshly ground green cardamom
1/4 teaspoon freshly ground cinnamon
3/4 teaspoon kosher salt
1 cup water
1 tablespoon sugar