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Iranian Walnut Baklava

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An aromatic Iranian twist on classic baklava made with crisp phyllo layers, a spiced walnut filling, and a fragrant rosewater-saffron syrup, garnished with pistachios for a rich and indulgent dessert.

Ingredients

Units Scale
  • 1 package of phyllo dough (16 sheets)
  • 1 1/2 cups walnuts, finely chopped
  • 1/4 cup pistachios, finely chopped (for garnish)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom (optional)
  • 1 cup unsalted butter, melted
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon rosewater
  • 1/4 teaspoon saffron threads (optional)

Instructions

  1. In a saucepan, combine water, sugar, and lemon juice. Bring to a boil while stirring.
  2. Once sugar dissolves, reduce heat and simmer for 10 minutes.
  3. Add rosewater and saffron (if using), simmer 2 more minutes, then remove from heat and cool.
  4. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  5. Mix walnuts, 1/4 cup sugar, cinnamon, and cardamom in a bowl.
  6. Place a phyllo sheet in the dish and brush with melted butter. Repeat for about 8 sheets.
  7. Sprinkle half of the walnut mixture evenly over the phyllo.
  8. Layer and butter about 8 more phyllo sheets. Add the remaining walnut mixture.
  9. Top with 4–5 final sheets of buttered phyllo dough.
  10. Cut into squares or diamonds using a sharp knife.
  11. Bake for 40–45 minutes until golden and crisp.
  12. Pour the cooled syrup evenly over the hot baklava immediately after baking.
  13. Let cool completely for syrup to absorb and pastry to crisp.
  14. Garnish with chopped pistachios before serving.

Notes

  • Ensure phyllo sheets are fully thawed before use to prevent tearing.
  • Cut the baklava before baking to maintain clean shapes.
  • Let the baklava rest for several hours or overnight for the best flavor and texture.

Nutrition

Find it online: https://yumfoodusa.com/iranian-walnut-baklava/