Persian Baklava with Cardamom and Rose (باقلوا)

• 450 gFilo dough (thawed in refrigerator overnight, then rested 1 hour at room temperature)
• 250 gUnsalted butter (melted; keep warm but not hot)
• 200 gRaw pistachios (shelled, unsalted)
• 150 gWalnuts (halves or pieces)
• 80 gGranulated sugar (also Saffron-Rose Syrup: 300 g)
• 2 tspGround cardamom
• 0.5 tspFine sea salt
• 240 mlWater
• 120 gHoney
• 15 mlFresh lemon juice (about 1 tbsp)
• 30 mlRosewater (about 2 tbsp)
• 0.25 tspSaffron threads (ground and bloomed)
• 30 mlHot water (for blooming saffron)
• 20 gGround pistachios (for garnish)
• 2 tspDried rose petals (food-grade, lightly crushed)

Instructions

1. 1

   Thaw the filo in the refrigerator overnight. One hour before baking, leave it (still wrapped) at room temperature so sheets don’t crack. Preheat the oven to 175°C (350°F). Brush a 23×33 cm (9×13 in) metal pan lightly with melted butter and set a clean kitchen towel nearby to cover filo while you work.

2. 2

   Bloom the saffron: grind 0.25 tsp saffron threads to a powder, then stir with 30 ml hot water and let stand 10 minutes. In a small saucepan, combine 300 g sugar and 240 ml water; bring to a gentle boil over medium heat, stirring until dissolved, about 3–4 minutes.

3. 3

   Reduce heat to low and simmer the syrup 10 minutes to slightly thicken. Stir in 120 g honey and simmer 2 minutes more. Remove from heat and mix in lemon juice, bloomed saffron (including liquid), and rosewater. Cool the syrup to room temperature (20–30 minutes); warm syrup can make baklava soggy.

4. 4

   Make the filling: pulse pistachios and walnuts in a food processor 6–10 short pulses until finely chopped (not paste). Transfer to a bowl and mix with 80 g sugar, 2 tsp ground cardamom, and 0.5 tsp salt. The mix should look sandy with small nut bits for texture and even layering.

5. 5

   Unroll filo and trim to fit the pan if needed. Keep sheets covered with the towel to prevent drying. Lay 1 sheet in the pan and brush lightly with warm melted butter (about 1–2 tsp). Repeat for 10 sheets, buttering each; press gently into corners without tearing.

6. 6

   Sprinkle one-third of the nut filling evenly over the filo base. Add 5 more filo sheets, buttering each, then sprinkle another one-third of filling. Add 5 more buttered sheets and the final third of filling. Finish with 10 filo sheets on top, buttering each; brush the final top sheet a bit more generously for deep golden color.

7. 7

   Chill the assembled pan in the refrigerator for 15 minutes to firm the butter and help clean cuts. Using a sharp knife, cut into diamonds: first cut lengthwise into 3 strips, then cut diagonal lines 4–5 cm apart. Cut all the way through to the bottom so syrup can penetrate evenly.

8. 8

   Bake at 175°C (350°F) for 35 minutes, rotating the pan at minute 20 for even browning. Reduce oven to 160°C (320°F) and bake 15–20 minutes more until deeply golden and crisp on top. If edges brown too fast, tent loosely with foil for the final 10 minutes.

9. 9

   Remove baklava from the oven and immediately pour the cooled syrup slowly and evenly over the hot pastry, focusing on cut lines. You should hear a steady sizzle. Let stand uncovered at room temperature at least 4 hours (ideally 8–12 hours) so layers absorb syrup and set into a clean, crisp-tender bite.

10. 10

    Before serving, re-cut along the original lines to release pieces cleanly. Garnish with 20 g ground pistachios and 2 tsp crushed dried rose petals. Serve at room temperature with Persian tea; for best texture, avoid refrigerating unless your kitchen is very warm, as cold can dull aroma and soften crispness.