Persian Baklava - cooking recipe

Ingredients

1 lb. fillo pastry
1 lb. unsalted butter, melted (no substitute)
3 1/2 c. almonds, finely chopped
1 tsp. cardamom
1/2 c. sugar
2 c. sugar, dissolved in 3/4 c. hot water or 1 1/2 c. honey
1 tsp. Rosewater extract
1/2 c. pistachio nuts, chopped

Preparation

Place 3 or 4 sheets of fillo (or \"fila\") pastry evenly over the bottom of a well-greased oblong cake pan, brushing each sheet on both sides with melted butter before putting another sheet on top.
Thoroughly mix together almonds, cardamom and sugar.
Spread evenly over pastry sheets.
Place 3 or 4 sheets buttered fillo on top of nut/sugar mixture.
Cut into 2 x 2-inch squares or diamonds.