Saffran bamieh is a classic Persian sweet is made from a light, airy choux pastry that is deep-fried until golden and crisp, and then soaked in saffron simple syrup. Picture a churro that is soaked in simple syrup instead of rolled in cinnamon sugar.
Serve with Persian tea for a delightful afternoon treat.
Bamieh and Zoolbia are both traditional Persian sweets made with a dough that is fried and then coated with a simple syrup. Zoolbia has a fermented batter containing yogurt, whereas Bamieh has a choux pastry batter. They differ in shape and texture, as Zoolbia is piped into the oil in small strands rather than one, thick piece.
🌟Why this recipe works
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
Persian Pantry Staples
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👩🍳How to Make This Recipe
For anyone new to Bamieh, the dough is choux pastry dough, and the steps to make them are very similar to making churros. The dough is fried and then soaked in simple syrup rather than rolled in cinnamon sugar as churros are.
Saffron simple syrup
Start by making the simple syrup since it needs ample time to cool. Mix together the sugar, water, and (optional) rosewater in a saucepan over medium heat.
Stir the mixture until the sugar is completely dissolved in the water. Let it come to a light simmer, but not a rolling boil.
Once all sugar is dissolved, let the simple syrup simmer for 2-3 minutes to slightly thicken. Then, remove the syrup from the heat.
Add in your ground saffron (you can grind it using a mortar and pestle) and let it steep until you’re ready to use the syrup later in the recipe.
Make the choux pastry
The next step is to add the water, butter, and honey to a saucepan over a medium heat. Stir all together until the mixture just barely comes to a boil.
Turn heat to medium-low and add all the flour in one go. Mix well with a silicone or wooden spoon and quickly to absorb all the liquid and bring the mixture all together for about 3-5 minutes.
Note: The dough will clump together and pulls away from the sides of the saucepan. It is ready when the wooden spoon can stand upright when you stick it in the dough.
Let it cool for 3-5 minutes, but not completely. Then add the egg, mixing well, this works best with an electric hand or stand mixer. The dough should be extremely smooth.
Fry & soak
Heat 1 ½ inches of oil in a large pot or deep skillet. The oil for this recipe should stay between 355 and 375. You can use your instant-read thermometer.
Pipe using a 1/2-inch star-tip (I use Ateco #826) and cut into 1-inch lengths using oiled scissors straight into the oil. Fry until rich dark golden brown all over (past where you probably think they’re ready), ~5 minutes.
Important note: If you don’t fry them long enough, they will soften after a few hours.
Soak the bamieh in the saffron simple syrup for about 2 minutes, and serve immediately. Serve with a cup of Persian tea for a real treat!
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Persian Bamieh
Print Recipe SaveIngredients
Bamieh dough
- 1/2 cup water 120ml
- 2 tbsp unsalted butter 28g
- 1 tsp honey
- 1/2 cup all-purpose flour 65g
- 1 egg
- vegetable oil or canola, for frying
Simple Syrup
- 1 cup sugar
- 2/3 cup water
- 1-2 tbsp rose water optional
- Pinch saffron ground using a mortar and pestle
Instructions
Saffron Simple Syrup
- Mix the sugar, water, and optional rosewater together in a saucepan over medium heat. Stir until the sugar is completely dissolved in the water. Let it come to a light simmer, but not a rolling boil. Simmer for 2-3 minutes to slightly thicken.
- Then, remove the syrup from the heat. Add in your ground saffron and let it steep until ready to use.
Choux Pastry Dough
- Add water, butter, and sugar to a saucepan over medium heat. Stir until mixture just barely comes to a boil.
- Turn heat to medium-low and add all the flour in one go. Mix well with a silicone or wooden spoon and quickly to absorb all the liquid and bring the mixture all together for about 3-5 minutes**.
- Let it cool for 3-5 minutes, but not completely. Then add the egg, mixing well with an electric hand or stand mixer. The dough should be extremely smooth.
Fry & soak
- Heat 1 ½ inches of oil in a large pot or deep skillet. The oil for this recipe should stay between 355 and 275.
- Pipe using a 1/2-inch star-tip*** and cut into 1-inch lengths using oiled scissors straight into the oil. Fry until rich dark golden brown all over, 3-5 minutes.
- Soak the bamieh in the syrup for about 2 minutes. Serve immediately.