1 Separate the eggs. Whip together the egg yolks, milk and baking soda in a bowl.
Whip the egg whites until they stiffen. Mix the whites with the yolk mixture.
Pour half of the mixture into a round pie tin 26–28 cm in diameter.
2 Add the walnut kernels, cinnamon, and cardamom, sprinkle all over the mixture in the tin.
3 Pour the rest of the egg mixture over the walnuts.
Bake in the middle of the oven at 180 degrees C (356 degrees F) for 30 minutes.
4 Mix the water, saffron, rose oil and sugar in a small pot. Boil it all until it becomes a smooth-running syrup.
Let the syrup cool down.
5 Take the khagineh out of the oven, cut it in squares, and pour over the syrup.
Let the cake cool, and serve.