Persian Pistachio and Rose Water Baklava — Baghlava
Persian baklava, or baghlava, is a true celebration of Iranian pastry. You'll love its crispy filo layers, generous pistachio filling and the delicate rose water aroma that transports you straight to the alleys of Shiraz. Unlike sweeter versions, this one perfectly balances honey and spices. Each bite is a sensory journey: the crunch of filo, the richness of pistachios and the floral sweetness of the syrup. It's the ideal dessert for special occasions, to share over mint tea or Persian coffee. Get ready to impress your guests with this golden marvel!
Ingredients
- Filo pastry400 g (about 20 sheets)
- Unsalted shelled pistachios250 g
- Unsalted butter, melted200 g
- Granulated sugar200 g
- Water150 ml
- Honey2 tbsp
- Rose water1 tbsp
- Ground cardamom1/2 tsp
- Saffron powder1 pinch (optional)
Instructions
- 1
Preheat the oven to 180°C (350°F). Pulse the pistachios with 2 tablespoons of sugar and the cardamom until coarsely ground.
- 2
Butter a rectangular baking dish (about 20x30 cm). Layer 8 filo sheets, brushing each with melted butter.
- 3
Spread half the pistachios over the sheets, cover with 4 buttered sheets, add the remaining pistachios and finish with 8 buttered sheets.
- 4
Cut into diamond shapes with a sharp knife. Bake for 30 to 35 minutes until the top is golden and crisp.
- 5
Meanwhile, make the syrup: bring the water, sugar, honey, rose water and saffron to a boil. Simmer for 5 minutes, then remove from heat.
- 6
As soon as the baklava comes out of the oven, pour the hot syrup over it. Let it absorb for at least 2 hours before serving.
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