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Preheat the oven to 325°F.
In a food processor, add the pistachios, sugar, and 1 tablespoon of ghee. Pulse until finely ground.
Prepare a 9x13 baking tray or a round tray. Cut the phyllo dough in half to fit the pan if needed.
Place half of the phyllo dough into the bottom of the tray. Gently poke a few holes in the dough and pour about ⅓ of the melted ghee evenly over the top.
Spread the pistachio mixture evenly over the phyllo dough.
Layer the remaining phyllo dough on top.
Using a sharp knife, cut the baklava into diamond shapes by slicing long strips first, then cutting diagonally.
Pour the remaining melted ghee evenly over the top.
Bake for 65–70 minutes, or until golden brown and crispy.
Pour the cooled simple syrup over the hot baklava and let it sit for a few hours before serving.
In a small pot, combine the sugar and water. Stir until the sugar dissolves.
Place over medium-high heat and bring to a boil for a few minutes.
Lower the heat and simmer for a few more minutes.
Turn off the heat, squeeze in a little lemon juice, and stir. Let the syrup cool slightly before pouring over the baked baklava.