Free to Feed · Baghlava with Rosewater syrup


Today we welcome back Hamed Allahyari of and Julia Busuttil Nishimura of who teach us how to make Iran’s queen of desserts – Baghlava. Traditionally served during New Year celebrations, baghlava is a layered filo pastry dessert stuffed with a nutty, syrupy filling. In Hamed’s version, he uses his favourite trio of nuts including cashews, walnuts and pistachios soaked in rosewater.

Hamed will soon be teaching a series of classes at featuring this recipe and other traditional Persian delights!

23rd August, 2016

Baghlava ingredients. Recipe by Hamed Allahyari and Julia Ostro for . Props – Small plate from , flat plate by , cup by  Surface from . Photo – . Styling – Lucy Feagins. Styling assistant – 

Baghlava with Rosewater syrup. Recipe by Hamed Allahyari and Julia Ostro for . Surface from . Props – Baking tray from , linen napkin from  Photo – . Styling – Lucy Feagins. Styling assistant – 

Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed
Tuesday 23rd August 2016

In Iran, Baghlava is said to be the queen of desserts, and it’s easy to see why – it’s sticky, buttery and scented with rosewater. Baghlava is traditionally served at Persian New Year, and are especially popular in the cities of Yazd and Qazvin, where they famously produce much of Iran’s baghlava. Hamed says that other nuts can be used, such as almonds, however we both agree that the combination of cashews, walnuts and pistachios is just right.

While Baghlava has many variations, the Persian variety is defined by the heady rosewater syrup which soaks into the nuts and buttery filo. Served with tea, it makes for the loveliest an most elegant afternoon tea. Don’t be tempted to skip the lime juice – while it’s job is to balance the sweetness, Hamed says it also ensures the sugar syrup doesn’t crystallise upon cooling.

Tasty Tuesday shoots are generously supported by The Establishment Studios.

Ingredients (Makes approx 20 pieces)

For the rosewater syrup

250g caster sugar
50ml water
1tbsp rosewater
1tbsp glucose syrup
1tsp ground cardamom
Pinch of saffron
Juice of half a lime

For the filling

100g each of raw unsalted pistachios, cashews and walnuts
1tbsp ground cardamom
80g caster sugar
10 sheets of filo pastry
Clarified butter, melted

Crushed pistachios, to serve


Preheat the oven to 180C.

Crush the nuts in a mortar and pestle, or by placing them in a paper bag and giving them a good bash. You want them quite finely crushed, but not powdery. Some larger pieces are good for texture too. Transfer nuts to a bowl and combine with the ground cardamom and sugar.

Brush a 20x10cm rectangular tin with some of the clarified butter. Working with one sheet of filo at a time, brush with clarified butter and then fold in half from the shortest side. Arrange this folded sheet into the tin and brush again with butter, trimming the pastry if needed. Repeat with two more sheets, layering them into the tin.

Scatter over half of the nut mixture, then repeat the butter and layering process with three more sheets. Scatter over the remaining nut mixture and repeat the butter and layering process with the four remaining sheets.

Brush the final layer with butter and with a very sharp knife, cut the baghlava on the diagonal to create diamond shapes. Bake in preheated oven for 40-45 minutes or until golden. Set aside to cool briefly.

Meanwhile, for the rosewater syrup, combine the sugar, water and rosewater in a small saucepan and bring to the boil over a medium heat, stirring to ensure the sugar has dissolved.

Add the glucose syrup, cardamom and saffron and reduce the heat. Simmer for 5-10 minutes or until thick and glossy. Stir in the lime juice and pour over the warm baghlava.

Top the individual pieces with crushed pistachios and allow to cool completely before serving.

Baghlava with Rosewater syrup. Recipe by Hamed Allahyari and Julia Ostro for . Surface from . Props – Small plates by , Cutipol gold cutlery from  Photo – . Styling – Lucy Feagins. Styling assistant – 

Photo – . Styling – Lucy Feagins. Styling assistant – 

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