Advieh Baklava is a traditional Iranian recipe for a classic pie or sweetmeat of filo pastry laters with mixed chopped nuts flavoured with advieh polow that's drizzled with syrup before being served. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Advieh Baklava.
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This is a classic Iranian (Persian) version of baklava made with a mix of nuts and flavoured with classic Persian advieh spice blend. As a floral version benefits the dish I would recommend that your use a version of advieh that contains rose petals (as in the two suggestions below).
Ingredients:
500g package of filo pastry
225g pistachio nuts
180g chopped walnuts
200g chopped hazelnuts
200g unsalted butter
2 tsp Advieh spice blend (either Advieh Polow or general-purpose advieh blend)
250ml water
200g sugar
120ml honey
Method:
Pre-heat your oven to 180°C. Butter the base and sides of a 22cm diameter springform cake tin and set aside.
Gently melt the butter in a saucepan over low heat or in your microwave.
Combine the chipped nuts in a bowl and mix with 1 tsp of the advieh spice blend then set aside.
To begin assembling the baklava, unroll the filo pastry and cut the stack of sheets in half. Immediately cover it with a damp cloth to prevent it from drying out. Return the damp cloth to the filo in between each use.
Place two sheets of pastry on the bottom of the pan, trimming corners as needed, and brush with melted butter. Repeat this four times, until you have 8 sheets laid as a base with butter between every pair of layers.
Add a thin layer of the spiced, mixed, nuts, followed by two more sheets of filo pastry brushed with butter. Repeat the layers in this fashion until the baklavah is built nearly to the top of the tin.
To finish, add a final eight sheets of phylloh to the top, brushing butter between every 2 sheets (as for the base).
Using a sharp knife, cut the baklavah into the pattern of your choice, making sure to score all the way to the base of the cake tin.
Transfer to the centre of your pre-heated oven and bake for 45—50 minutes until the baklava is golden on top.
Whilst the baklava is baking, prepare the syrup. Combine the sugar and water in a heavy-based pan and heat until the sugar is melted. Add the honey and remaining teaspoon of ddvieh. Simmer over very low heat for 10-15 minutes.
As soon as the baklava comes out of the oven, drizzle the syrup over the top. Allow to cool completely before removing from the cake tin and serving.
