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!
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!
- 1/3 cup arrowroot powder
- 2 tbsp thick greek yogurt strained in cheesecloth overnight
- 1/2 + 1/3 cup water
- flavorless oil for frying
- 2 pinches of saffron
- 1 cup turbinado sugar
The day before you plan to serve, make the saffron syrup and prepare the yogurt.
Saffron syrup: 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. (Will keep 6 months at room temp.)
Yogurt: Strain in cheesecloth overnight.
With a fork, beat the arrowroot and yogurt until well combined. Slowly add the 1/3 cup water and mix until creamy. You want a thick batter. 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 the oil in a deep fryer or large wok to 335°F. 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 a wire rack to drain off the excess oil.
Soak each zulbia in the syrup until they absorb the syrup, ~1 minute.
Drain again to remove the excess syrup. Serve immediately.