Jasmine Baklava Recipe | Baghlava Gilani

A very delicious Iranian baklava model that is cooked on religious occasions

Jasmine Baklava is one of the famous Iranian and Turkish sweets. One of the most famous Persian baklava is Rasht city baklava. This baklava is very delicious and easy to prepare at home.

Baklava is eaten as a Persian sweet or as a snack with tea. Nuts in baklava make it delicious. The following recipe will give us about 18 baklava. To see this sweet tutorial stay with meals cook site.

In a different way, in Gilan province, due to the abundance of jasmine flowers, almond baklava is soaked in jasmine flowers.

The way to cook baklava in Gilan is to first peel and dry the almonds, pour them into a container, pour some jasmine flowers on it, and close the container.

After a day, the shriveled jasmines are collected, and fresh jasmine is poured into the place so that the almonds get the full taste and smell of jasmine.

Then, the almonds are ground and mixed with powdered sugar, and finally, they are used to prepare baklava. This Persian baklava, which is very fragrant, is called jasmine baghlava. Note that cardamom is not used in this baklava.

How to make jasmine baklava (Gilani):

How to make jasmine baklava (Gilani)

Ingredients :

Ingredient for jasmine baklava

Confectionery flour(Ard ghanadi) 2 cups
Flower starch(Neshasteh gol) ¼ cup
Egg One piece
Brewed saffron Two tablespoons
Water 1 cup
Rose water  ½ cup
Melted butter 1.7 ounce

Ingredients for syrup:

Sugar 0.5 pound
water One glass
lemon juice One tablespoon

Instruction :

1. To prepare the jasmine baklava of Rasht city, we first take a large bowl. Next, we dissolve the starch with cold water and rose water. When it dissolves well, sift the flour little by little and add it to the starch.

2. When all the flour has been added and mixed, and the dough is formed, break the egg into the dough and stir until it is completely incorporated into the dough. Melt the butter and add it to the dough, stirring until the dough is smooth.

3. Then we put a large glass of water next to our hand and add water little by little to the dough and stir it regularly until the consistency of the dough is like doogh. Pass the dough through a strainer to remove any lumps inside.

4. The paste-like dough should be completely smooth and uniform. Then, we add the brewed saffron to it and mix it again with a hand mixer until it becomes uniform. We put the dough aside to rest for half an hour.

5. When the dough is resting, take a pot and pour sugar and water together in the pot and put it on low heat until the sugar dissolves and starts to boil. When the syrup becomes thick, we add a little saffron to it.

6. Finally, add lemon juice and remove from heat. Pour the dough into an empty sauce bottle with a narrow head.

Put a pan on the heat and grease its bottom with a brush. Then, we pour the dough in a string way on the bottom of the pan.

7. We wait a few seconds for it to lose its stickiness and take it out of the pan. We continue to do this until the dough is finished.

We spread the cooked laces on a textile to cool. We fold the laces in such a way that they become rectangles.

8. Then, depending on your taste, pour some walnuts or pistachios in it, roll it, and keep it aside. Next, we take a cold pan and place the baklava rolls in it in an orderly manner so that they are filled.

9. Then we pour cold oil on it and place the pan on the gas to fry the baklava. Then, we place the baklava on a clean textile or net to remove the oil. Baklava should not be fried in hot oil.

10. Hot oil causes it to puff up and lose its shape. If the baklava is left over, it is necessary to let the pan and the oil cool completely, then put the remaining baklava in it and put it on the heat again.

11. We keep the fried baklava aside until it cools down. Syrup and baklava should be lukewarm.We dip the baklava in the syrup to absorb the syrup, then put the jasmine baghlava in a suitable dish and serve with iranian tea or gol gav zaban.

Notes for Baghlava Gilani:

notes for jasmin baklava

  • Be sure to put a brush or paper next to your hand and grease the pan well.
  • If you want the color of this sweet to be more colorful, you should use thick brewed saffron.
  • You can also use pistachio or hazelnut powder instead of walnuts.
  • You can put the baklava in the syrup after it is ready, but if you want it to be diet and healthier, eat it without the syrup.
  • You can store it in the refrigerator for two days.
  • If the dough is too loose, add a little flour, and if it is too hard, add a little water.
  • You can fry dry baklava and put it in the refrigerator. When you want to serve it, put it in syrup.

Did you like this recipe?

  • If you have experience eating Persian baghlava, please say your comment.
  • If you are looking for vegetarian food, I suggest you this sweet.
  • You can ask me questions about the jasmine baklava recipe in the comments. I will answer your questions as soon as possible.
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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.I have the experience of successfully launching more than 20 restaurants and fast food in USA and Turkey. I have opened all kinds of traditional restaurants and fast food in Iranian and Turkish style. You can contact me for advice on equipping restaurants and fast food In the shortest possible time and for free, I will provide you with advice on buying fast food equipment and setting up a fast food restaurant.

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  1. What is confectionery flower? Please provide the Persian / Farsi name.

    Also, what is flower starch? Do you mean flour starch, like corn, rice, potato, wheat starch?

    Again, please provide there Persian name(s) so I may ask in a Persian grocery market.

    1. Hello dear friend and companion
      Yes, Flower starch means “Neshasteh gol”
      And Confectionery flour means: “Arde ghanadi”
      I also added Finglish for you in the ingredient section
      If you have any other questions, I am at your service
      have a good time.

    2. Neshasteh gol(Flower starch or wheat starch) is the result of a factory process of starch extraction from wheat, which is sold in the form of powder or small starch. This type of starch is used for cooking and creating a gelatinous state and thickening, and mostly in Iranian desserts.

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