This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Free to Feed · Baghlava with Rosewater syrup

Food

Today we welcome back Hamed Allahyari of Free to Feed and Julia Busuttil Nishimura of OSTRO, 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 Free to Feed featuring this recipe and other traditional Persian delights!

23rd August, 2016

Baghlava ingredients. Recipe by Hamed Allahyari and Julia Ostro for Free To Feed. Props – Small plate from The Establishment Studios, flat plate by Shiko, cup by Sarah Schembri. Surface from Fibonacci Stone. Photo – Eve Wilson. Styling – Lucy Feagins. Styling assistant – Natalie Turnbull.

Baghlava with Rosewater syrup. Recipe by Hamed Allahyari and Julia Ostro for Free To Feed. Surface from Fibonacci Stone. Props – Baking tray from The Establishment Studios, linen napkin from Mr Draper. Photo – Eve Wilson. Styling – Lucy Feagins. Styling assistant – Natalie Turnbull.

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

Method

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 Free ToFeed. Surface from Fibonacci Stone. Props – Small plates by Bridget Bodenham, Cutipol gold cutlery from Francalia. Photo – Eve Wilson. Styling – Lucy Feagins. Styling assistant – Natalie Turnbull.

Photo – Eve Wilson. Styling – Lucy Feagins. Styling assistant – Natalie Turnbull.

Similar Stories

Food

Free to Feed · Persian Nougat

A contemporary take on one of Iran's most famous sweets.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Saffron Rice Pudding with Roasted Rhubarb

Introducing one of Iran's most popular desserts, Sholeh Zard, a traditional saffron rice pudding.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Herb Yoghurt and Beetroot Dips

Two fragrant, textural dips sure to add excitement to any mezze platter!
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

This Week

On The Market

A Rare Robin Boyd House Is Available To Rent

You could be the next tenant of this house, designed by Australia's most famous architect.

Family

Journalist Nas Campanella On Parenting With Blindness + Building Disability Awareness

How ABC journalist Nas Campanella navigates motherhood as a person living with blindness and Charcot-Marie-Tooth.

Shopping

Shop The Chunky, Colourful Furniture You’ve Seen All Over The Internet

Meet the tradie brothers behind FEARON, who have been making quirky, must-have furniture that blends fun with functionality!
Christina Karras

Studio Visit

Dani McKenzie’s Detailed Paintings Look Like Familiar Photographs

The Melbourne artist recreates local streetscapes and everyday scenes, filled with intimate reminders of our own inner-worlds.
Christina Karras

Art

10 Emerging, Affordable Artists You Need To Have On Your Watchlist!

From ethereal still lifes to striking ceramic work, and meticulous soft pastel drawings, these are the artists to start collecting now!

Art

9 Unmissable Exhibitions To See In 2023!

From NGV's Alexander McQueen exhibition, to a showcase of Frida Kahlo's works, here are the must-see exhibitions of the coming year.
Christina Karras
  11 hours ago

Creative People

How Powerhouse Designer, Yuwaalaraay Woman Lucy Simpson Is Making Waves

How the Sydney based designer weaves stories of Country and culture into her collaborations with leading brands, such as JAG and Breville.
Jirra Lulla Harvey

Homes

A Cosy Retro Rental In Melbourne’s North West

Dog lovers Michelle Campbell and Katy Louise share their warm and welcoming rented home in Maidstone.

Creative People

A Noosa Design Studio's Chic New Office, Inside A Former 80s Club

CLO Studios' have transformed an old music club into their dreamy new office space, and it's filled with eclectic design inspiration!
Christina Karras

Sustainable Homes

How An Architect Turned This 1930s Bungalow Into A Sustainable Family Haven

Architect Emily Sandstrom's warm family home runs off solar power, with a vegetable garden and impressive entertaining area hidden inside!
Christina Karras

Homes

An Owner-Designed Renovation Of A 1970s South Yarra Apartment

How designers Lola Digby-Diercks and Sebastian Owen completely transformed their South Yarra apartment in just six months.

Interiors

Before + After: A Dated Brick Home Turned Coastal Holiday Pad

Dark timber and dated tiles have been replaced with light and bright interiors in this Mornington Peninsula beach house.
Christina Karras

Architecture

A Brazilian-Inspired Update Of A 1920s Brisbane Cottage

Bowen by Shaun Lockyer Architects elevates a 1920s cottage with a stunning renovation and addition.

Design Eye

How to Create Fun + Playful Interiors, With Studio Joy’s Kristel Marshall

The Melbourne designer shares how to balance minimalism and maximalism with playful colours and bold furniture – in a way that won't date!...
Christina Karras

Interiors

An Off-Grid, Modern Country Farmhouse In Regional Victoria

Step inside a newly built farmhouse that's fully off the grid, with all the classic features of an old country home.
Christina Karras
  3 hours ago

Similar Stories

Food

Free to Feed · Persian Nougat

A contemporary take on one of Iran's most famous sweets.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Saffron Rice Pudding with Roasted Rhubarb

Introducing one of Iran's most popular desserts, Sholeh Zard, a traditional saffron rice pudding.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Herb Yoghurt and Beetroot Dips

Two fragrant, textural dips sure to add excitement to any mezze platter!
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

The Design Files acknowledge the Traditional Custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers, and creative business owners are encouraged to submit their projects for coverage on The Design Files. Please email bea@thedesignfiles.net