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Iranian Baklava

Rosewater, Pistachio, and Almond Baklava

In this episode of #FarhangFlavor we travel to the home kitchen of Tara Radcliffe to learn about her unique Iranian style baklava.

According to Tara “Growing up, our home was always filled with happy memories of my mom cooking delicious Iranian meals for our family and friends. She used to play classic Iranian songs by Googoosh or Moein and sing and dance while she was cooking. As a young girl, I would watch her, and be so uplifted because I can see how my mom would be so happy being in her element while cooking for the people she loved. I grew up with this engrained in me, that cooking and having meals with your loved ones is true happiness! Now as a professional chef, I am able to channel the true joy that my mom had when I was a child and I am now able to make delicious meals for everyone to enjoy. Having this opportunity to showcase one of my favorite Iranian desserts on Farhang Flavor is such a privilege for me! For years, I would enjoy going to the most amazing events that would showcase our beautiful culture and was so inspired by Farhang Foundation on how they always did such an amazing job at showing Iranians and Non-Iranians our amazing culture, the true beauty of so many aspects of our heritage. From the art, to the music and livelihood and, of course, our delicious food! This is a true honor for me and an opportunity that I will cherish for years!”

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Ingredients

• 1 1/2 cup blanched almond slivers
• 1 1/2 cup shelled pistachios
• 1 cup raisins
• 1 1/2 cup granulated sugar
• 1 1/4 tablespoon ground cardamom
• 1 lb phyllo dough, thawed
• 1/4 lb unsalted butter, melted
• 1 cup water
• 1/2 cup rosewater
• 1/4 cup ground pistachios
• 1 tablespoon dried rose petals, crushed (optional)

Directions

• In a food processor grind nuts until a fine powder is formed.
• Add raisins with the ground nuts and pulse until raisins are chopped, make sure to 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 pyrex (baking dish). Keep phyllo covered with wet paper towels to prevent drying and cracking.
• Keep a 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 the phyllo sheet completely with melted butter. Repeat steps for 2 more layers.
• Over the third layer, evenly sprinkle approximately 1/2 cup of raisin-nut butter coated phyllo. Add three more layers of phyllo, buttering between each layer.
• Again, add 1/2 cup of the raisin nut mixture over the third layer. Continue doing this until the 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 preheated oven at 350 degrees and bake for 20 minutes, or until the baklava is golden brown.
• Meanwhile, while the baklava is baking, make the sweet rosewater syrup. In a small saucepan over medium heat combine sugar, rosewater, and 1 cup of water.
• Bring to boil, then cook on low for 15 minutes until thickened. Remove from heat and set aside.
• When baklava is golden, remove it from the oven. Bring to the countertop. Pour rosewater syrup evenly over the entire baklava.
• Garnish with 1/4 cup ground pistachios and dried rose petals (optional).
• Let baklava sit and soak in the rosewater syrup for approximately 3 hours before removing from the pan and serving or preferably, overnight.

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