The first method (the traditional method):

The distillation process is carried out by a stove known locally as (Al-Dihjan), which is a small building made of clay and stones, with an area ranging between one and three meters and a height of one meter. This method depends on condensing the steam produced by the rose flowers inside the clay pot, so that it collides with the disc filled with cold water located at the mouth of the clay pot, which in turn works to condense the steam and turn it into a liquid that falls in the form of drops into the copper pot inside the clay pot.

The flowers remain inside the clay pot for between two and two and a half hours. Then, they are replaced with new ones, and the copper pot is emptied of the collected contents into a Khars (clay pot). The pot is left for a month to allow the impurities associated with the burning process to settle. The product is then bottled and ready for marketing. The resulting rose water produced using this method is a fragrant red color.

The second modern method:

 Distillation is done by separation and condensation. Roses are added to the device with water and left there for two hours with a heat source. After distillation, the product is collected in a special flask through the tubes connected to the distillation device. At the end of the stage, it produces a transparent, colorless product with a scent like that of rose flowers. About 3 liters are distilled daily, and during the season, 15 to 50 kilograms of roses are distilled after purchasing them from farmers.