This is a recipe for the traditional Iranian baklava (baghlava) which I have reinvented and perfected over the last 30+ years. I simply went by taste and texture and kept trying out new approaches until I was happy with the results. I only make this once a year for the vernal equinox which rings in the Iranian new year. It took me about 10 years to come up with a recipe which I could be proud of. <br />

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