Saffroned Almond + Pistachio Baklava

Name: Saffroned Almond + Pistachio Baklava (Baqlava-ye do Rangeh-ye Qazvini)
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: Makes about 60 full pieces
Cuisine: Iranian
Ingredients: 1 tablespoon ground cardamom; ¾ cup/175 g sugar; 2 tablespoons fresh lime juice; 1 egg; ¾ cup/150 g sugar; 2 lb/900 g blanched almonds; 2½ cups/250 g sifted unbleached all-purpose flour; ¼ cup/60 ml rose water; 1 cup/240 ml rose water; 1 tablespoon syrup (prepared in step 1; 4 tablespoons slivered almonds; 4 tablespoons ground pistachios; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; ½ cup/120 ml oil; ¼ cup/60 ml milk; 2 lb/900 g raw pistachio kernels; 1 cup/340 g honey; 1 tablespoon dried rose petals (optional)

Baqlava-ye do Rangeh-ye Qazvini

Preparation info

Makes about
60 pieces

Difficulty
Complex
Ready in
1 hr 20

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Made with a layer of saffroned almond and a layer of pistachio, this baklava tastes like a cross between baklava and saffron pudding/sholeh zard. I adapted the recipe from one by Pooya Alaedini’s aunt, who lives in Qazvin.

Ingredients

Syrup

1 cup/340 g honey
1 cup/240

Asia
Iran
Qazvin
Dessert
Vegetarian

Method

For the syrup: Combine the honey and ½ cup/120ml water in a saucepan, stir well, and bring to a boil (do not overboil). Add the rose water and lime juice and remove from heat. Set aside.
For the dough: Combine the milk, oil, cooled syrup (from step 1), rose water, and egg in the mixing bowl of a food processor and pulse for 20 seconds. Gradually a