Persian
Zoolbia Bamieh
These classic Persian Ramadan sweets pair lacy, fermented zoolbia with crisp ridged bamieh, both soaked in saffron-rose syrup. Serve them slightly sticky with hot black tea.
Watch it madeMobina shafai · 10:06
Ingredients
- Granulated sugar3/4 cup
- Water, for syrup1/3 cup
- Liquid glucose or mild honey1 tbsp
- Rose water1 tbsp
- Brewed saffron1 tbsp
- Fresh lemon juice1 tsp
- Cornstarch1/2 cup
- Plain full-fat yogurt1/4 cup
- All-purpose flour, for zoolbia1 tbsp
- Baking soda1/8 tsp
- Vegetable oil, for zoolbia batter1 tsp
- Water, for bamieh dough1/3 cup
- Unsalted butter1 tbsp
- All-purpose flour, for bamieh1/3 cup
- Egg1 large
- Vegetable oil, for frying3 cups
- Pistachios, finely chopped1 tbsp
Method
- Combine the sugar and 1/3 cup water in a small saucepan and bring to a gentle boil without stirring.
- Add the glucose or honey, rose water, brewed saffron, and lemon juice, then simmer for 6 to 8 minutes until lightly thick and syrupy.
- Remove the syrup from the heat and let it cool to room temperature while you prepare the sweets.
- For the zoolbia, whisk the cornstarch, yogurt, 1 tablespoon flour, baking soda, 1 teaspoon oil, and 1 tablespoon of the cooled syrup until smooth and pourable.
- Cover the zoolbia batter and let it rest at room temperature for 1 hour, then stir and transfer it to a squeeze bottle or piping bag with a small round tip.
- For the bamieh, bring 1/3 cup water and the butter to a boil in a small saucepan.
- Add 1/3 cup flour all at once and stir firmly over low heat for 2 to 3 minutes until the dough forms a smooth ball and a light film coats the pan.
- Let the dough cool for 5 minutes, then beat in the egg a little at a time until the dough is glossy and pipeable.
- Transfer the bamieh dough to a piping bag fitted with a small star tip.
- Heat the frying oil in a small deep pan to 170°C or 340°F.
- Pipe the zoolbia batter into the hot oil in overlapping spirals and loops, then fry for 1 to 2 minutes per side until crisp and golden.
- Lift the hot zoolbia from the oil, drain briefly, and immediately dip it in the cooled saffron syrup for 30 to 45 seconds.
- Pipe 5 cm lengths of bamieh dough into the hot oil, cutting each piece with oiled scissors.
- Fry the bamieh slowly for 5 to 7 minutes, turning often, until deeply golden, crisp, and fully cooked inside.
- Drain the hot bamieh briefly, then soak it in the cooled syrup for 1 to 2 minutes.
- Arrange the zoolbia and bamieh on a plate, sprinkle with chopped pistachios, and let them sit for 10 minutes before serving.
Common questions
Can I substitute the rose water or saffron in Zoolbia Bamieh?
Yes. If you don’t have rose water, use orange blossom water or a small splash of vanilla, though the flavor will be less traditional. Saffron can be reduced or omitted, but the syrup will lose color and aroma.
How long does the batter need to rest before frying?
The zoolbia batter should rest about 1 hour at room temperature so the starch hydrates and the texture loosens. The bamieh dough only needs to cool enough to handle before adding the egg, if your full recipe includes it.
What are the most common mistakes when frying zoolbia and bamieh?
The biggest mistakes are syrup that is too thin, oil that is too cool, and batter that is too thick. Fry in steady medium-hot oil so the sweets brown gradually without absorbing excess oil or collapsing.
How should I store Zoolbia Bamieh after frying?
Cool them completely, then store in a single layer or with parchment between layers in an airtight container. They’re best the same day, but can keep 1 to 2 days at room temperature. Avoid refrigeration, which softens them.
How should I serve Zoolbia Bamieh for the best texture?
Drain the fried sweets briefly, then immerse or drizzle them with room-temperature syrup while still warm. Serve soon after coating so they stay crisp outside and syrupy inside. Pair with tea, coffee, or unsweetened yogurt if you like contrast.