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RAMIN'S FAMILY RECIPES
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Persian Baklava

Filling:
1 pound blanched almonds or an almond/walnut combination
3/4 cup sugar
1 teaspoon ground cardamom

Syrup:

1 1/2 cups sugar
1/2 cup rosewater
1/3 cup unsalted butter, melted
1 pound filo, thawed
1 cup water

Finely grind the nuts. Add cardamom and sugar to the nuts. Cut the filo to fit a 12x15" pan. Brush bottom of pan with butter and add 6 sheets of filo, brushing each with butter. Sprinkle and spread enough of the nut mixture until you've added about 1/8" to the pan. Continue building layers with 3 sheets of filo (brushing each with butter) to every 1/8" of nuts. Finish with 6 layers of filo. Brush top with butter. Cut through all but the bottom layer of filo in diamond shapes. Bake at 350 degrees F. for 25-30 min.

While it's baking, boil the water and sugar for 15 min.. Remove from heat and add rosewater. When the baking is done, pour the syrup over the baklava