Rose petals are most commonly associated with Middle Eastern dishes, most notoriously Turkish delight, and make a beautiful partnership with saffron, honey, dried apricots, cardamom and coffee. Desserts like almond sponges or semolina puddings take on rose flavouring beautifully, but don't be afraid to incorporate this flavour into more Western dishes - check out Marcus Wareing's Turkish delight cheesecake for inspiration.
Rose petals are often used in a savoury context too — they're added to a traditional ras el hanout spice mixes, along with cinnamon, clove, cumin, turmeric, pepper, coriander and many more spices. The ras el hanout is then used in chicken and lamb tagines, or as a meat rub for traditional dishes like grilled quail.
Rose petals occasionally appear in Indian dishes too, as demonstrated by Vivek Singh who adds a dash of rose water to his Hyderabadi Biriyani. They are also a common ingredient in kulfi or sweetened rice dishes.
In the context of British cooking, clean flavours like cucumber or apple pair well with rose petals. Take inspiration from all things evocative of a classic English afternoon tea — rose petals steeped in hot water, rose and cucumber gin and rosehip jams. Crystallised petals are commonly used as decoration for wedding cakes, fairy cakes or Victoria sponges.