📝 About This Recipe
A crown jewel of Afghan 'Shirini,' this baklava is a fragrant masterpiece that balances the crunch of paper-thin phyllo with a rich, spiced nut filling. Unlike its counterparts, the Afghan version is celebrated for its heavy infusion of aromatic green cardamom and a luscious honey-based syrup that provides a floral sweetness. It is a labor of love that transforms simple ingredients into a sophisticated, melt-in-your-mouth experience perfect for Eid celebrations or elegant tea times.
🥗 Ingredients
The Nut Filling
- 2 cups Walnuts (shelled and finely chopped)
- 1 cup Pistachios (raw, shelled and finely chopped)
- 2 teaspoons Ground Cardamom (freshly ground for best aroma)
- 1/4 cup Granulated Sugar (to help bind the nuts)
The Pastry Layers
- 1 package Phyllo Dough (16 oz, thawed overnight in the fridge)
- 1.5 cups Unsalted Butter (clarified or melted and skimmed)
- 2 tablespoons Vegetable Oil (mixed with butter for extra crispness)
The Honey Syrup (Sheera)
- 1.5 cups Granulated Sugar
- 1 cup Water
- 1/2 cup Honey (clover or wildflower honey recommended)
- 1 tablespoon Lemon Juice (prevents crystallization)
- 1 tablespoon Rose Water (culinary grade)
- 4-5 pieces Whole Cardamom Pods (cracked open)
For Garnish
- 1/4 cup Pistachios (bright green, finely ground)
- 1 teaspoon Dried Rose Petals (optional, for aesthetic)
👨🍳 Instructions
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1
Prepare the syrup first by combining sugar, water, honey, and cracked cardamom pods in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low and simmer for 10 minutes until slightly thickened. Stir in the rose water and lemon juice, remove from heat, and let it cool completely; the syrup must be cold when it hits the hot pastry.
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2
Preheat your oven to 325°F (165°C). Lightly grease a 9x13 inch baking pan with some of the melted butter mixture.
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3
In a food processor or by hand, pulse the walnuts and pistachios until finely chopped but not a powder. Transfer to a bowl and toss with 2 teaspoons of ground cardamom and 1/4 cup sugar.
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4
Unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out and becoming brittle while you work.
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5
Place two sheets of phyllo into the bottom of the pan and brush generously with the melted butter. Repeat this process until you have about 10-12 sheets layered at the bottom.
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6
Spread about half of the nut mixture evenly over the phyllo layers, pressing down gently with a spatula.
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7
Layer another 6 sheets of phyllo on top of the nuts, brushing every two sheets with butter. Spread the remaining nut mixture over this layer.
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8
Finish by layering the remaining phyllo sheets on top (usually 10-12 sheets), brushing every single sheet with butter this time to ensure a golden, flaky top.
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9
Using a very sharp knife, cut the baklava into diamonds or squares. Ensure you cut all the way through to the bottom of the pan to allow the syrup to penetrate later.
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10
Pour any remaining butter over the top, especially into the cut lines. Bake for 40-45 minutes until the pastry is a deep golden brown and looks crisp.
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11
Immediately upon removing the baklava from the oven, pour the cooled syrup evenly over the hot pastry. It should sizzle—this is the sound of success!
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12
Garnish the center of each diamond with a pinch of ground pistachios and optional rose petals while the syrup is still tacky.
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13
Allow the baklava to rest uncovered for at least 4-6 hours (ideally overnight) at room temperature. This allows the layers to absorb the syrup and achieve the perfect texture.
💡 Chef's Tips
Always use cold syrup on hot baklava (or vice versa) to prevent the pastry from becoming soggy. Freshly grinding your cardamom seeds makes a world of difference in the authentic Afghan flavor profile. If the phyllo sheets break, don't worry—just patch them together in the middle layers; only the top sheet needs to be pristine. Clarifying your butter (removing the milk solids) prevents the pastry from having small burnt specks and results in a cleaner taste. Store at room temperature covered with a light cloth rather than plastic wrap to maintain the crunch.
🍽️ Serving Suggestions
Serve with a hot cup of Afghan Green Tea (Chai) infused with cardamom. Pair with a side of fresh grapes or pomegranate seeds to cut through the richness. Add a dollop of 'Qaymaq' (clotted cream) on the side for an ultra-indulgent experience. Serve as the final course of an Afghan feast featuring Kabuli Pulao. Arrange on a silver platter for a beautiful festive display.