In a medium saucepan, combine granulated sugar, water, fresh lemon juice, orange blossom water, and orange peel. Heat until it reaches a boil, then simmer for about 10 minutes. Remove from heat and cool completely.

In a large bowl, combine the chopped pistachios, granulated sugar, ground cinnamon, and orange zest. Mix well and set aside.

Preheat oven to 350°F (175°C). Brush a 9x13 inch baking dish with melted butter. Lay 8-10 sheets of phyllo in the dish, brushing each with melted butter.

Spread half of the pistachio mixture over the phyllo layers, pressing down gently. Layer 4-6 more sheets of phyllo, then add the remaining pistachio mix followed by more phyllo.

Cut the baklava into diamond or square shapes with a sharp knife.

Bake for approximately 45 minutes or until golden brown and crisp.

Pour the cooled syrup evenly over the hot baklava, then let it sit for several hours or overnight.

Garnish with whole pistachios and a sprinkle of orange zest before serving.