Persian Baklava


Iranian baklava showcases layers of flaky pastry with nuts, sweetened with a fragrant and buttery syrup of rose water and cardamom.  Typical nuts for baklava are pistachios, almonds, and walnuts.  I have also made this baklava with orange blossom water.


Persian Baklava with rose water and cardamom
Prep Time15 mins
Cook Time30 mins
cooling time2 hrs
Total Time45 mins
Course: Dessert
Cuisine: Persian
Keyword: baklava, cardamom, dessert, nuts, orange blossom water, Rose water
Servings: 25 pieces
Author: Omid Roustaei, The Caspian Chef



  • 2 cups sugar
  • 1 cup water
  • 1/4 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup rose water or orange blossom water


  • 4 cups of ground almonds or walnuts or pistachios
  • 2 cups unrefined sugar
  • 2 tablespoon ground cardamom
  • 1 package Filo dough, at room temperature
  • 4-6 tablespoon melted butter for brushing


  • Combine the sugar, water, butter and salt and heat until sugar is dissolved and it is near boiling. Add rose water and set aside.
  • In a food processor blend the almonds, sugar, and cardamom to a coarse ground. Prepare the 18 X 13 baking sheet by lightly brushing it with melted butter.
  • Begin by putting one sheet of filo dough on the greased sheet, brush with butter and repeat until you have 7 sheets stacked up. Spread ½ of the ground almonds mixture on top and repeat with 6 more sheets of filo dough, brushing every sheet with butter. Add the remaining almond mixture and continue to layer the remaining 7 sheets of filo dough.
  • With a sharp knife cut the baklava into 1-inch diamond shapes.
  • Pour half of the syrup over the cut baklava and bake at 350°F for about 30-35 minutes or until the filo dough has turned golden and crisp. 
  • Remove from the oven and immediately pour the other half of the syrup and allow to sit until cool for at least 2 hours. 
  • Carefully remove the pieces from the pan and serve. 
  • Serve with black tea or coffee.
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