Iranian Saffron Syrup Fritters

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This classic Iranian street dessert pairs two contrasting shapes in one saffron-rosewater syrup bath: lacy golden spirals (Zulbia) and small ridged cylinders (Bamieh). The batter fries crisp, then soaks up a fragrant cardamom-saffron syrup for a sticky, perfumed treat traditionally served during Ramadan and Nowruz.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 15 gFat
• 2 gSaturated Fat
• 68 gCarbs
• 1 gFiber
• 48 gSugar
• 4 gProtein
• 160 mgSodium
• 90 mgPotassium
• 55 mgCalcium
• 1.4 mgIron
• 1 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the batter

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup plain whole-milk yogurt
• 1 large egg
• 1/2 tsp instant yeast
• 1 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 1/4 tsp ground saffron bloomed in 2 tbsp hot water
• 1 tbsp rosewater
• 1/2 cup warm water, plus more as needed
• Neutral oil, for deep frying (about 3 cups)

For the saffron-rosewater syrup

• 2 cups granulated sugar
• 1 cup water
• 1 tbsp fresh lemon juice
• 1/4 tsp saffron threads bloomed in 2 tbsp hot water
• 1 tsp rosewater
• 1/2 tsp ground green cardamom

Directions

1. Make the syrup first: combine sugar, water, and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves, then add bloomed saffron and simmer 6 to 8 minutes until slightly thickened. Stir in rosewater and cardamom, then remove from heat and keep warm in a wide bowl.
2. Whisk flour, cornstarch, yeast, sugar, and salt in a medium bowl. Add yogurt, egg, saffron water, and rosewater and whisk to a thick paste. Gradually stream in the warm water, whisking, until the batter falls off the whisk in a slow ribbon (slightly thinner than pancake batter). Cover and rest 30 minutes at room temperature.
3. Pour oil into a heavy pot to a depth of 2 inches and heat to 350°F (175°C), maintaining that temperature throughout frying.
4. For the spirals (Zulbia): transfer batter to a piping bag fitted with a small round tip (about 1/4 inch). Pipe concentric circles directly into the hot oil, moving from the outside in. Fry 1 to 2 minutes per side until deep golden and crisp, flipping once. Drain briefly on paper towels.
5. For the cylinders (Bamieh): use a piping bag with a large star tip (or a squeeze bottle). Pipe short 2-inch lengths directly into the oil, snipping with clean kitchen scissors if needed. Fry 2 to 3 minutes, turning, until evenly golden and crisp.
6. Working in small batches, drop the hot fritters into the warm syrup and gently submerge for 30 to 60 seconds per side so they absorb the syrup without going soggy. Lift out with a slotted spoon and let excess drip back into the bowl.
7. Arrange spirals and cylinders on a platter. Serve warm or at room temperature, drizzled with a little extra syrup if desired.

Cook’s Notes

• Keep oil steady at 350°F; oil that is too cool makes greasy fritters and oil that is too hot burns the saffron.
• The batter should ribbon off the whisk but not be runny; adjust with a teaspoon of flour or water at the end of resting.
• Make and cool the syrup before you start frying so it is just warm when the fritters go in; hot syrup will turn them gummy.
• A heavy-bottomed Dutch oven holds heat best for even frying.
• For neater spirals, rest the piping tip just above the oil and let the batter flow; do not force it.

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