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Omid Roustaei, The Caspian Chef
Persian Baklava with rose water and cardamom
4.96 from 23 votes
Prep Time 30 mins
Cook Time 30 mins
cooling time 2 hrs
Total Time 3 hrs
Course Dessert
Cuisine Iranian, Persian
Servings 25 pieces



  • 2 cups sugar
  • 2/3 cup water
  • 1/4 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup rose water or orange blossom water


  • 4 cups ground almonds, or walnuts or pistachios
  • 2 cups unrefined sugar
  • 2 tablespoon ground cardamom
  • 1 package Filo dough, at room temperature
  • 1/2 cup butter, gently melted for brushing the filo dough


  • Combine the sugar, water, butter and salt and heat until sugar is dissolved and it is near boiling. Remove from the heat, add rose water and set aside.
  • In a food processor blend the almonds, sugar, and cardamom and pulse until you have a reasonably fine 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 1/2 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, burshing every sheet with butter.
  • With a sharp knife cut the baklava into 1-inch diamond shapes. (see diagram)
  • 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 rest for at least 2 hours.
  • Carefully remove the pieces from the pan and place on a serving platter.
  • Persian baklava can be served with black tea or coffee.


I typically make a full sheet of baklava since they freeze beautifully.   Place them single-layered in an airtight container or freezer bags.  That way I will always have some baklava on hand!
Keyword baklava, cardamom, dessert, nuts, orange blossom water, Rose water
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