Zoolbia Bamieh - Persian dumplings in syrup
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Zoolbia Bamieh is a Persian variation of Zoolbia (Zolobiyah), a piped dumpling in saffron syrup. It is easy, crispy and sugary, perfect for sugar lovers.

Course: Dessert
Cuisine: Iranian
Author: Tamara at Foodieverse
Saffron Sugar Syrup
  • 1 cup sugar
  • 3/4 cup water
  • 1 pinch saffron
  • 1 tbsp rose water
  • 1 cup water
  • 1 cup flour
  • 1 tbsp sugar
  • 3 tbsp butter (cold)
  • 1 tbsp yoghurt
  • 2 eggs
  • oil for deep frying
  1. Pour sugar in pan, followed by water. Stir until well combined.

  2. Add saffron and bring to boil.

  3. Stir occasionally and let thicken, approximately 3-4 minutes. Colour will be golden. Keep in mind that syrup will thicken while cooling so syrup should still be slightly runny.

  4. Take off heat and water rose water. Stir and set aside in a bowl.

  1. In another pan, add 1 cup water followed by the cold-cut butter.

  2. Add sugar, stir until butter is dissolved. 

  3. Add flour and keep stirring until you have a smooth, sticky dough.

  4. Take off heat.

  5. Add yoghurt and combine well with dough. 

  6. Add one egg at a time, mixing until combined. You'll have a smooth, slightly sticky dough.

  7. Fill piping bag with dough. 

  8. Heat oil for deep frying. Pipe 4-5cm dumplings and use knife to cut off each dumpling. 

  9. Fry 30-45 seconds each side on medium heat. Dumplings should be golden to golden brown.

  10. Use a slotted spoon to drain excess oil from dumplings and immediately transfer to sugar syrup. 

  11. Keep in syrup for 2 minutes before removing dumplings. Make sure to use slotted spoon to remove excess syrup.

  12. Repeat with remaining dough.

  13. Serve warm.