Saffron Zoolbia (Zulbia) saffron simple syrup-soaked crunchy treat, traditionally served with Persian black tea – it doesn’t get better than this! I once surprised my grandma with this recipe, and she was blown away. Finding good zoolbia is hard, but this recipe is easy and will help you make amazing zoolbia.

A stack of fried circles behind one that is standing upright.

Why You Will Love This Zoolbia

Zoolbia (sometimes spelled zulbia or zolbiya) is a traditional deep-fried Persian/Iranian pastry made with saffron, sugar, syrup, and a fermented batter. It’s very sweet and crunchy, and it is traditionally served with unsweetened black tea to balance the flavors.

Zoolbia has its culinary counterpart across many cultures, as it is a very similar sweet pastry to jalebi, jilapi, mushabak, and zalabia. All these recipes involve frying batter in oil to create circular or donut shapes.

Recipe with Step-by-Step Photos

To get started with zoolbia, assemble the following ingredients: water, oil, sugar, saffron, arrowroot powder, baking powder, and yogurt.

Ingredients with text labels on a white countertop.

Let’s start with the batter preparation because it needs to ferment for 1 hour. While it is fermenting, we can make the simple syrup.

Beat the arrowroot powder (Amazon link opens in new tab), yogurt, and oil with a fork, until well combined. Let sit for 1 hour. You want a thick batter. But you can add 2 teaspoons of water at a time to get it to the right consistency. The consistency can vary depending on the yogurt you use, so use the photo below as reference for the thickness you are looking for. Once your batter has fermented for 1 hour, mix in the baking powder and let it sit, covered, for another 5 minutes.

Side by side images showing the proper batter consistency before and after dough fermentation.

To make the saffron syrup, add the pinches of saffron and a 1/2 cup water to a saucepan, and bring it to a simmer. Add in the sugar and stir the mixture until the sugar dissolves completely. Next, gradually increase the heat and bring the syrup to the boil. Once it boils, remove from the heat. Pour the syrup in a bowl or dish wide enough to fit the size of zoolbia you are making to cool.

Note: Transfer the syrup to a sealable container and steep it overnight for an increased golden color (see below the before and after) though they both work great. The syrup will keep for up to 6 months at room temperature.

The difference in color of steeping saffron in water before and after overnight.

Transfer the batter to a squeeze bottle or piping bag (Amazon links open in a new tab). You can also use a large plastic zipper bag. Cut the tip off the bottle or piping bag to make a small opening is 5 mm or just under 1/4-inch in diameter.

Heat about 1/4-inch of oil in a non-stick skillet. Squeeze the batter directly into the hot oil in a rough circular motion, or making florets about 4 inches round, crossing over the circle a few times to ensure they hold together. Cook for 1 minute on each side or until golden edges show up (see photo to the right).

Then, Soak each zoolbia in the saffron syrup until they absorb the syrup, about 1 minute each.

Frying dough in a non-stick pan and soaking it in a bowl of syrup.

Drain the zoolbia on a wire rack (Amazon link opens in a new tab) to remove the excess syrup. I love serving these immediately, but others enjoy them after they have sat and absorbed the syrup. They end up getting an added chewiness to the crunch! And of course, serve with some hot black tea.

Seven fried dough circles stacked on top of each other.

How to Find Saffron

Saffron is expensive because it’s tricky to harvest. The saffron crocus is only in bloom for a short time, and the saffron must be harvested immediately on the day the flower blooms. Because of its scarcity, saffron can be quite an expensive spice.

Note: There are saffron (link to saffron on Amazon) knock-offs out there, so watch out! It is helpful to take someone with you to purchase this expensive aromatic who knows what it should look like?

Persian Zoolbia vs Bamieh

Zoolbia looks like a small funnel cake in shape, whereas the Bamieh shape looks like small doughnuts. They both use saffron as a key ingredient, though the taste and sweetness of the two is much the same. They’re both great options when you fancy a sweet pastry.

More Persian Desserts

Looking for more Persian recipes like your mom and grandma make? Check out some of these sweet options.

Saffron Zulbia

5 from 9 votes
Print Recipe Save
A saffron simple syrup soaked crunchy treat served with persian tea – I surprised my grandma with this recipe and she was blown away…it’s hard to find good zulbia!
Prep Time20 minutes
Cook Time10 minutes
Resting Time4 hours
Total Time30 minutes
Course: Dessert
Cuisine: Persian
Servings: 6
Calories: 161kcal

Ingredients

Zulbia

  • 1/2 cup arrowroot powder
  • 3/4 cup plain yogurt
  • 1 tsp flavorless oil
  • 1/2 tsp baking powder
  • water for consistency correction in the zulbia

Saffron Simple Syrup

  • 1/2 cup water
  • flavorless oil for frying
  • 2 pinches saffron
  • 1 cup sugar

Instructions

  • With a fork, beat the arrowroot, yogurt, and oil until well combined. Let sit for 1 hour. You want a thick batter. But you can add 2 teaspoons of water at a time to get it to the right consistency. It can vary depending on the yogurt you use, so use the photo as reference for the thickness you are looking for.
  • In the meantime, add the saffron and 1/2 cup water to a saucepan and bring to a simmer. Add the sugar and stir until dissolved. Increase the heat and bring to the boil. Remove from the heat and let cool. Transfer the syrup to a sealable container and steep overnight, if possible. (Will keep 6 months at room temp.)
  • Mix in the baking powder. Let sit 5 minutes.
  • Transfer to a squeeze bottle or piping bag. Cut the tip off the bottle or piping bag so the opening is ~5 mm in diameter.
  • Pour the syrup in a shallow dish.
  • Heat about 1/4-inch of oil in a non-stick skillet. Squeeze the batter directly into the hot oil in a rough circular motion, or making florets about 4 inches round, crossing over the circle a few times to ensure they hold together. Cook for 1 minute on each side or until golden.
  • Once golden & cooked, transfer the zoolbia to the simple syrup to soak for about 1 minute.
  • Drain on a wire rack to remove the excess syrup. Serve immediately.

Nutrition

Calories: 161kcal | Carbohydrates: 39g | Sodium: 2mg | Potassium: 16mg | Sugar: 33g | Calcium: 12mg | Iron: 0.1mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

2 Comments

    1. Hi Batya,
      I’ve never substituted anything for the yogurt in this recipe, but I have used homemade keffir yogurt. I can’t guarantee that it will come out, but here are some common yogurt substitutes that MIGHT work: sour cream, cottage cheese, cream cheese. If you’re looking for a vegan substitute, you can try a vegan coconut yogurt and make sure you’re getting a thick one.
      If you give a substitution a try, please report back on how it went. I’d love to hear!

5 from 9 votes (9 ratings without comment)

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