Apricot + Walnut Roll

Name: Apricot + Walnut Roll (Paghlava)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Makes 2 rolls (12-inch/30 cm each)
Cuisine: Iranian
Ingredients: 1 teaspoon ground cardamom; 2 cups/250 g walnuts; ¾ cup/180 ml oil; 2 teaspoons ground fennel seeds; 2½ cup/300 g unbleached all-purpose flour; 1 teaspoon baking soda; 1 cup/240 g labneh/thick plain yogurt; 2 cups/380 g dried apricots; 2 cups/400 g sugar; 2 egg yolks, beaten; 1 tablespoons lime juice; ½ cup/85 g Medjool dates (about 4 dates), any remaining hard stalk parts removed and pitted; Zest of 1 orange; 1 tablespoon orange blossom water; 1 tablespoon saffron syrup (made in step 2); 1 teaspoon ground cinnamon; 2 egg whites; 1 teaspoon orange blossom water; ¼ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; 2 tablespoons dried rose petals; 2 tablespoons ground, raw pistachios; 1 x 4 in/10 cm cinnamon stick; 5 green cardamom pods, bruised

Paghlava

Preparation info

Makes
2
rolls ( 12 inch 30 cm each)

Difficulty
Medium
Ready in
1 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I adapted this recipe from one by Khanum-e Gorgestani in Tabriz, whose grandparents had come from Tiblisi. It’s interesting that this variation on the traditional Yazdi baklava traveled to the Caucasus, where it’s called paklava. It can be made with various fillings, including almond and apple or other dried fruits.

Ingredients

Saffron Glaze

2 cups/400 g sugar
1 x 4 in/10

Asia
Iran
Tabriz
Dessert
Vegetarian

Method

Line a 17in x 11in/43cm x 28cm rimmed sheet pan with parchment paper.
For the saffron glaze: Place 1 cup/240ml water and the sugar in a saucepan and stir well to dissolve the sugar. Add the rest of the ingredients for the glaze, bring to a boil, reduce heat to low, and simmer for 1 to 2 minutes, until you have a light syrup (do not overboil). Cover and k