Baklava Qazvini Recipe | Iranian Flag Baghlava

Traveling to Qazvin and eating delicious Persian sweets, including baklava Qazvini. I have always loved traveling to Qazvin. I have always loved Qazvini food and sweets.

From the popular gheymeh Nisar to Baghlava and other sweets from this historical and beautiful city,

Baklava ghazvini has three models:lozineh baklava, pitch baklava (gole roz baklava), and its most famous type, the flag baklava(parchami baklava) which is made with a combination of almond, sugar, pistachio, aromatics, saffron, rose water, cardamom and flour.

My experience table:

What is baklava qazvini?

We may know baklava as a souvenir of many Iranian cities. The baklava of Yazd, Kashan, Isfahan, Tabriz, etc., but the baklava of Qazvin is a little different.

The most famous Qazvin sweets, also known as three-color or flag baklava,is prepared from three to five types of dried fruits, and unlike Tabrizi baklava, it has less nectar.

Each layer of this multicolored baklava is dedicated to one of the products of Qazvin’s traditional gardens.

Qazvin people believe that this pistachio has a more special taste and its green color is more pleasant and does not lose color when exposed to heat.

The other layers of this delicious dessert are made of saffron almonds and cardamom-flavored almonds, made with the sweet taste of aromatic nectar and baklava dough.

In Qazvin baklava powdered sugar, pistachio nuts, almond nuts, saffron, rose water, cardamom, and flour are used.

If you want to have 5-color baklava, you can increase or decrease the amount of saffron to have two layers in yellow and orange and get help from cocoa to prepare another layer of color in baklava.

Today we want to learn the recipe of baklava parchami of Qazin. So be with us in this article.

How to make baklava qazvini? 

To prepare this sweet, you must first prepare the ingredients for the baklava dough, the necessary ingredients for the baklava inside, and the ingredients for the baklava syrup as follows, and then proceed to cook it.

Baklava parchami (Flag Baklava):

For: 4 people

Preparation time: 1 hour

Cooking time: 30 minutes

Ingredients for dough:

Ingredients for inner materials:

Ingredients for syrup:

Instruction :

1. First, we mix the egg with water, oil, and rose water. Add the flour little by little and knead the dough until it becomes soft and smooth, then put it in a freezer bag and let it rest for about 2 hours at room temperature.

2. After that, divide the dough into two equal parts and flatten it with a rolling pin until it becomes very thin.

Then spread it inside the desired mold that you have greased. Choose the mold suitable for the baklava ingredients.

3. Mix cardamom powder, almond powder, and sugar powder, divide into four equal parts, and keep them aside. Pour one part of almond sugar into the dough and spread it with your hands.

4. Mix one part of almond sugar with saffron and pour it on the previous layer and spread it well with your hands, then pour almond sugar again and spread it again with your hands, and then pour pistachio powder on it and spread it well.

And finally, pour the remaining almond sugar smooth it with your hands, and press it with a steak hammer until it is smooth and consistent.

Be careful not to press the ingredients too much, otherwise, the syrup will not get into the baklava and your baklava will be dry if you press it too little, the Persian baklava will puff up and become misshapen during cooking.

5. At this stage, flatten the second dough with a rolling pin pour two spoons of melted oil on the baklava ingredients and spread the dough on it, then cut and smooth the sides of the dough with a sharp knife.

Cut a size, then pour two spoons of melted oil on it and spread it with the back of a spoon.

6. Bake the baklava for about half an hour to 55 minutes, depending on the size of the mold, on the middle shelf of the oven at a temperature of 356 Fahrenheit.

How to make syrup:

1. In the meantime, pour all the ingredients syrup into a pot put it on the heat, and stir constantly until the syrup boils and the sugar grains dissolve completely.

2. Then remove from heat to cool slightly. Take the baklava out of the oven and let it cool down a little.

3. Then pour the syrup on it in two to three steps and close the mold so that the baklava stays overnight, then take it out of the mold and put it in the desired dish.Baghlava ghazvini is ready.

Additional notes about three-color baklava :

 Baklava Storage Methods:

• It is better not to keep baklava for a long time because its oil will oxidize over time and can cause digestive problems or change its taste.
•  It is better to stack the baklavas next to each other or on top of each other so that they are less exposed to the air and thus dry more slowly.
• Place the baklava box away from smelly food.
• To store baklava, you must keep it away from sunlight and keep it in the refrigerator.

As you know, pistachio nuts are one of the main ingredients of this baklava, and we have given you a quote from the Healthline website about the benefits of pistachios, which is very useful.

Pistachios are a great source of healthy fats, fiber, protein, antioxidants, and various nutrients, including vitamin B6 and thiamine. Their health effects may include weight loss benefits, lower cholesterol and blood sugar levels, and improved gut, eye, and blood vessel health.

Did you like THIS recipe?

• If you have experience eating qazvin sweets, please leave your comment.
• If you are looking for vegetarian food, I suggest you this sweet.
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