Baklava
Baklava Iranian
باقلوا ایرانی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 45 min (Estimated)
- Makes
- 8 pieces (Estimated)
- Kind
- Baklava
- Where it is eaten
- Eaten across Iran
- Serving
- 45 g
Cooking time is not documented in the source, so it is not shown.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Roll the dough very thin or arrange pastry layers in a pan, lightly greasing between layers.
Spread the nut and spice filling between the layers.
Cut into portions and bake until golden.
Pour warm syrup over the baked pastry and let it absorb as it cools.
Cook's notes
Keep unused pastry sheets covered while working so they do not dry out. After adding syrup, let the baklava cool without a heavy cover to preserve crispness.
Background
This sweet or dessert is known in multiple parts of Iran and, depending on the region, may appear at Nowruz, gatherings, nazri occasions, or everyday hospitality. Recipes and shapes can vary between households.
Nutrition
| Energy | 270 kcal |
|---|---|
| Protein | 5 g |
| Fat | 15 g |
| Carbohydrate | 29 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0225 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods