This Persian Baklava, also known as Baghlava, is a rich, flaky dessert made with layers of phyllo dough, pistachios, almonds, and sweetened with a fragrant rosewater syrup. This unique version also includes raisins for added sweetness and texture—an irresistible treat perfect for holidays, special occasions, or alongside a cup of tea.
Try more of my Persian recipes!
Baklava (pronounced baghlava in Farsi) is a sweet dessert made with layers of phyllo (or filo), filled with nuts and drenched in a sweet syrup. It comes in various forms, depending on which middle eastern or mediterranean country you visit.
Greeks use chopped walnuts and drizzle baklava with honey. Persian baklava uses chopped pistachios and almonds with a rosewater sweet syrup drizzled all over it. Both are incredibly delicious.
My latest twist to baklava is with raisins. I added raisins to traditional Persian baklava and the result was AMAZING! I used less sugar, because raisins are naturally sweet, but I still used a rosewater sweet syrup over my beautiful golden baklava.
Jump to:
Laura’s tips
Why this recipe works
- Bite sized deliciousness: Baklava is served in small pieces, since they are sweet. And a small bite goes a long way, making it the perfect addition with a cup of hot Persian tea.
- Aromatic syrup: The sweet rose water syrup is one key difference that makes Persian baklava unique and different from the Greek version.
- Flavor: Persian baklava is made with almonds, pistachios, cardamom and rosewater making it a unique and exotic dessert.
- Beautiful garnishes: Persian desserts are typically beautifully garnished, so this baklava is topped with ground pistachios and dried rose petals.
Ingredients needed
This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)! Read my full disclosure policy
- Nuts: This recipe uses finely chopped almond slivers and pistachios. You will also garnish the finished baklava with some chopped pistachios.
- Raisins: Traditional baklava does not include raisins, but I loved the addition of it to this recipe.
- Granulated sugar: This is needed to make the rose water simple syrup you drizzle over the baklava.
- Ground cardamom: This very aromatic spice is used in many Persian desserts, including baklava.
- Phyllo dough: You will need to thaw the phyllo prior to making the baklava, so allot 2 hours of defrosting time.
- Butter: Butter is melted and brushed between the layers of phyllo dough while you assemble. For a dairy-free option, you can use vegan butter.
- Rosewater: This is another ingredient that makes Persian baklava different from Greek. It is aromatic without being overpowering. You can use homemade rosewater or store bought.
- Dried rose petals: I garnish the baklava with crushed rose petals. If you dry your own rose petals, make sure they are organic. You can also use store bought.
Step by step directions
- Make filling. In a food processor grind nuts until finely chopped. Add raisins and pulse until raisins are chopped. Transfer to a bowl and mix in cardamom.
- Prep phyllo dough. Cut thawed phyllo to fit your baking pan. Keep it covered with damp paper towels to prevent drying and cracking.
- Add phyllo layer. Place 1 sheet of phyllo on the bottom of the greased pan. Using a pastry brush, brush phyllo sheet completely with melted butter. Repeat steps for 2 more layers.
- Add nuts. Evenly sprinkle raisin-nut butter coated phyllo. Add three more layers of phyllo, brushing melted between each layer.
- Finish assembling. Continue adding layers of phyllo and nut mixture until nut mixture is done. Finish with 3-10 layers of butter covered phyllo (depending on how many sheets you have left.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!
- Cut baklava. Carefully cut uncooked baklava into small squares or diamonds.
- Bake. Place in the oven and bake until the baklava is golden brown.
- Make the syrup. In a small saucepan combine sugar, rosewater and water. Bring to boil, then simmer until thickened. Remove from heat and set aside.
- Add syrup. When baklava is done, remove from oven and immediately pour syrup evenly over the entire baklava.
- Garnish. Top the baklava with ground pistachios and dried rose petals .
- Rest. Let the baklava sit and soak in the syrup for several hours before serving.
Expert tips and FAQs
Baklava is a wonderful dessert that transports you to the middle east. Another wonderful dessert you should try is Egyptian Bread Pudding (Om Ali) which is made with puff pastry, cream, dried fruits and nuts. You should also try my baklava cake that uses almond meal and no phyllo.
The layering of the baklava can vary based on personal preference. I chose to add a thinner nut-raisin layer between 3 sheets of buttered phyllo. Some people add more nuts between 5 sheets of buttered phyllo.
You can also make it more like a sandwich, where there are thick sheets of buttered phyllo and a thick nut layer in the center.
Storing/Freezing Instructions
TO STORE: You can store baklava covered and on the counter at room temperature for up to a week. Storing it in the refrigerator will let it keep longer, but also make it a little soggy.
TO FREEZE: I do not recommend freezing leftover baklava as the texture will soften and lose its crunch.
Persian baklava uses a rosewater or orange blossom syrup instead of honey like the Greek or Turkish versions. It often includes almonds and pistachios—sometimes even raisins, like in this recipe.
Yes! In fact, baklava tastes even better after it sits for a day as the syrup fully soaks into the layers.
Absolutely. You can replace it with orange blossom water for a different floral note, or simply use plain sugar syrup without floral flavors.
Persian Baklava with Raisins, Pistachios and Almonds
Ingredients
- 1 cup blanched almond slivers
- 1 cup shelled pistachios
- 1 cup raisins
- 1 ½ cup granulated sugar
- 1 ¼ teaspoon ground cardamom
- 1 lb phyllo dough thawed
- ¼ lb unsalted butter melted
- 1 cup water
- ½ cup rosewater
- ¼ cup ground pistachios
- 1 tablespoon dried rose petals crushed (optional)
Instructions
- Preheat oven to 350ºF. Spray 13-inch baking pan with cooking spray.
- In a food processor grind nuts until fine powder is formed. Add raisins with the ground nuts and pulse until raisins are chopped, but do not over-process or you will have a big sticky ball.
- Transfer raisin-nut mixture into a bowl and mix in cardamom. Set nut mixture aside.
- Unroll thawed phyllo dough. Using kitchen shears, cut phyllo to fit baking pan. Keep phyllo covered with wet paper towels to prevent drying and cracking.
- Keep bowl of melted butter next to your workspace.
- Place 1 sheet of phyllo on the bottom of the greased pan. Using a pastry brush, brush phyllo sheet completely with melted butter. Repeat steps for 2 more layers.
- Over third layer, evenly sprinkle approximately ⅓ cup of raisin-nut mixture.
- Add three more layers of phyllo, buttering between each layer.
- Again, add ⅓ cup of raisin nut mixture over third layer. Continue doing this until raisin nut mixture is done, ending with three layers of butter covered phyllo.
- Using a sharp knife, carefully cut uncooked baklava halfway deep into small squares or diamonds.
- Place in the oven and bake for 30 minutes, or until the baklava is golden brown.
- Meanwhile, make the sweet rose water syrup. In a small saucepan over medium heat combine sugar, rosewater and water.
- Bring to boil, then cook on low for 15 minutes until thickened. Remove from heat and set aside.
- When baklava is golden, remove from oven. Pour rose water syrup evenly over the entire baklava.
- Garnish with ¼ cup ground pistachios and dried rose petals (optional).
- Let baklava sit and soak in the rosewater syrup for approximately 3 hours before removing from pan and serving. Baklava can stored at room temperature covered for up to a week.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I managed not to go too hard on the Halloween candy so that means I can go hard on the Christmas treats! Woooo! This baklava looks absolutely perfect!!
This is my most favorite holiday cookies/treat photo and recipe yet. Beautiful and perfect!
my husband is going to love this recipe.