Heat the water and sugar together until dissolved. Add the saffron and rose water, and once it comes to a boil, turn off the heat and let the syrup cool.

Beat the eggs with vanilla for about 5 minutes until light and fluffy.

Add the yogurt and mix again briefly.

Add the flour mixed with baking powder and combine well.

Pour oil into a pan, then add the batter.

Once one side is golden, flip it to cook the other side.

Add the syrup and let it simmer together for 2–3 minutes. Once the syrup is absorbed, turn off the heat.

Cover the surface of the khagineh with chopped walnuts.