Step 1

Preheat oven to 350F.

Step 2

Unroll the thawed phyllo pastry and trim it to fit a 9x13-inch baking pan (Depending on the brand you use, you may need to just cut it in half for a perfect fit, or trim the edges). Cover the phyllo with a damp cloth, to keep it from drying out.

Step 3

Use a silicone brush to brush some melted butter on the bottom and sides of a 9x13-inch baking pan. Set aside.

Step 4

In a food processor or small blender, add the walnuts, almonds, and pistachios. Pulse mix for 1 minute until coarsely ground.

Step 5

Transfer the crushed nuts to a medium mixing bowl. Add sugar, cardamon, and cinnamon, and stir until evenly combined.

Step 6

. Take one sheet of phyllo dough and place on the lightly greased pan. Generously apply the butter mixture on top until evenly covered. Repeat until you have placed about 1/3 of the phyllo sheets (about 12 sheets), applying the butter mixture in between each layer.

Step 7

. Add 1/3 of the nut mixture evenly over the dough layer.

Step 8

. Add a layer of 6 sheets of phyllo dough (again each sheet is coated with butter mixture).

Step 9

. Add a layer of 1/3 of the nut mixture.

Step 10

Repeat one more time. Add another layer of 6 sheets of phyllo dough (again each sheet is coated with butter mixture).

Step 11

Add remaining 1/3 of the nut mixture.

Step 12

Top with remaining phyllo sheets (all coated in butter). Brush the top sheet with butter.

Step 13

Use a sharp knife and cut the baklava into 4 long rows about 1.5 inches thick, then cut diagonally 9 times to form 36 diamond shapes. Be sure to cut all the way through to the bottom layers.

Step 14

Bake the baklava until golden brown on top, about 40-45 minutes.

Step 15

While the baklava is baking, make the syrup mixture by adding sugar, water, rose water, and lemon juice to a saucepan. Bring it to a boil over high heat and stir until the sugar dissolves. Then, reduce heat to low and allow the mixture to simmer for 20 minutes. Remove from heat and stir in the honey and saffron. Let cool completely.

Step 16

Remove baklava from the oven and immediately spoon the syrup over it. Let cool completely (uncovered at room temperature). Allow the baklava to sit at room temperature for a few hours before serving.

Step 17

Cut through the same lines you made before. Garnish with finely chopped pistachio and serve. You can also garnish with dried rose petals, if desired.