From The Lost Recipe for Happiness
1 1/2 cups light honey
1 cup sugar
1 T rosewater
1 cup plus 2 T pomegranate juice
Seeds of one pomegranate, divided in half
2 tsp whole cloves
1 tsp ground cardamom
1 tsp cinnamon
1 tsp grated nutmeg
1 cup slivered almonds
1 cup chopped walnuts
1 cup chopped pistachios
½ vanilla bean, scraped
2 sticks unsalted butter, melted
1 pkg phyllo dough
Syrup: Combine the sugar, honey, juice and rosewater in a heavy small pot. Stir constantly while bringing to a boil over medium heat. Remove from heat at let cool, then add ½ pomegranate seeds.
Preheat the oven to 425
Mix spices, nuts, and vanilla bean seeds into ½ stick of melted butter.
Butter a 13 x 9 inch glass pan.
On a clean work surface, unroll the phyllo and generously butter one layer at a time and lay it in the pan, then repeat until you’ve used half the dough. Spread the nuts and other ½ of pomegranate seeds evenly over the pastry, reserving about ¼ (mixed nuts and seeds) for the topping.
Continue buttering and layering the dough on top of the filling until all the dough has been used. Brush the top with remaining butter. With a small sharp knife, cut the pastry layers into diamonds, then bake for 50-60 minutes until golden, watching carefully to see that it doesn’t burn. Toward the end of baking, scatter leftover arils and nuts over the top.
When baking is finished, pour the syrup over the hot pastry, and serve when cool.