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.

View Comments

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

Homes

A Photographer + Art Director’s Alistair Knox Home

Photographer Sean Fennessy, and art director Jessica Lillico's heart-warming Warrandyte mid-century family home, designed by Alistair Knox!
Lucy Feagins
  11 hours ago

Architecture

A Remarkable Reworking Of A Humble Gold Coast Shack

ME Architects have extraordinarily reworked and extended this humble 1970s Gold Coast home.

Studio Visit

This Cheerful New Textile + Homewares Label Brings The Sunshine We Need Right now!

Hannah Veikkanen used Melbourne's extended lockdowns to develop and launch her own textile label, creating handtufted cushions and artwork f...

Homes

Poppy Garbin + Scott Gibson Of Pop And Scott’s Dromana Dream Home

The renovated '80s home of Scott Gibson and Poppy Garbin, founders of Pop and Scott.

Building Better

Everything You Need To Know About Working With A Builder

Where do you find a good builder? How long will it take them to build my house? How much will it cost? We answer these FAQs more.

Creative People

Building A Family Legacy On Local Manufacturing, With Abode Living

Creative director Amelia Marasco Adair takes us on a tour of the company's Camberwell HQ - featuring their production warehouse, offices +

News

A Glamorous New Range Of Matte + Metallic Mixers

New additions to Phoenix Tapware’s popular Designer Sink Mixers collection will complement every element in your home.
Sponsored

On The Market

An Iconic Melbourne Art Family’s Richmond Home Is For Sale

The family of beloved artist Mirka Mora are selling their contemporary, multi-level home, featuring a pool-with-a-view!

On The Market

The Perfect Architect-Designed Family Home Is On The Market

The Kingsville House by Olaver Architecture is potentially the closest thing there is to a perfect family house. And it could be yours!
Sasha Aarons

Studio Visit

P0LY Designs : The Ultimate Pandemic Pivot Project

How Lara Fisher and Andy Kepitis turned their lockdown hobby into full-time business!
44:00

Podcast

The Unconventional Career Path Of Interior Designer Yasmine Ghoniem Of YSG Studio, On TDF Talks

In this podcast conversation, host Lucy Feagins talks to the founder of YSG Studio and so-hot-right-now visionary leading the Australian int...

Creative People

The Earthy, Abstract Art Of Asha Holmes

Inside the textured, tonal and intuitive practice of a Northern Beaches-based painter whose star is well and truly on the rise!

Stays

A Contemporary Reimagining of Robin Boyd’s Fenner House

Las Palmas by DUO Architects in association with Davis Architects is a Byron Bay hinterland home inspired by the owner's upbringing in Robin...

Shopping

Nau Releases 2021 Australian-Made Furniture Collection

Cult’s in-house Australian-made furniture and lighting brand, Nau, releases it 2021 collection designed by Adam Goodrum, Kate Stokes, Adam...
Amelia Barnes
  3 hours ago

Shopping

An Epic Collaboration Between Two Local Icons, David Bromley + Review!

David Bromley collaborates with much loved local fashion label Review on a colourful new collection of apparel and accessories.

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 – we would love to hear from you.

Please email us here.