Heat the sugar and water until a syrup forms. Add the almonds, walnuts and rose water, and mix until thick.
Sprinkle flour on a flat round baking tray about 18 cm (7 in) in diameter. Spread the cooked mixture onto the tray and level with a knife. Sprinkle the pistachios on top and allow to set. While the mixture is setting, cut it into diamonds. Refrigerate. Serve when the mixture has hardened.


  • 200 g (7 oz) sugar
  • 100 ml (3½ fl oz) water
  • 200 g (7 oz) almonds, finely crushed
  • 50 g (1½ oz) walnuts, finely crushed
  • ½ tsp rosewater
  • 30 g (1 oz) plain flour
  • 50 g (1½ oz) pistachios, finely crushed