57min 4 ppl
Zoolbia Bamieh (Persian Syrup Fritters)
69 minutes
4 people
Hardover 60 min or 12+ steps
69 min · 8 steps
Hard: over 60 min or 12+ steps
450 kcalper person
Protein 5g
Carbs 75g
Fats 15g
About this dish
A fermented batter is piped into delicate swirls and short dumplings, deep-fried until crisp, then plunged straight into a saffron and rosewater syrup while still hot.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Lemon juice15 ml
Dried Goods
- Plain flour250 g
- Cornflour50 g
- Fast-action dried yeast5 g
- Warm water300 ml
- Bicarbonate of soda3 g
- Caster sugar400 g
- Waterfor the syrup300 ml
Spices & Seasonings
- Saffron threads0.3 g
Oils & Condiments
- Vegetable Oilfor the batter30 ml
- Vegetable Oilfor deep-frying, plus extra as needed1000 ml
- Rosewater30 ml
Utensils
- Mixing bowl
- Large saucepan
- Sugar thermometer
- Slotted spoon
- Saucepan
- Large platter
Method
1
Whisk the plain flour, cornflour and fast-action dried yeast together in a large mixing bowl.
Approx. 4 minutes
2
Gradually whisk in the warm water to make a smooth, thick, pourable batter, then cover and leave in a warm place until bubbly and risen, about one hour.
Approx. 6 minutes
3
Meanwhile, make the syrup: heat the sugar, syrup water and saffron threads in a saucepan, stirring until the sugar dissolves.
Approx. 5 minutes
4
Simmer the syrup for a few minutes until slightly thickened, then stir in the rosewater and lemon juice and set aside to cool.
Approx. 8 minutes
5
Whisk the bicarbonate of soda and the vegetable oil for the batter into the risen batter until just combined.
Approx. 3 minutes
6
Heat the vegetable oil for deep-frying in a large saucepan to 180°C, checking the temperature with a sugar thermometer.
Approx. 8 minutes
7
Spoon the batter into a piping bag and pipe small pretzel-shaped swirls and short teardrop shapes directly into the hot oil, frying in batches until deep golden and crisp.
Approx. 25 minutes
8
Lift the fritters out with a slotted spoon, drain briefly, and drop straight into the cooled syrup to soak for a minute before lifting onto a platter to serve.
Approx. 10 minutes
