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3.5 from 14 votes

Persian Doughnuts with Saffron and Rose Water (Bamieh)

Adapted by Aashpazi.com
Author: Samantha Ferraro


  • 1 Cup flour
  • 3 Tbsp butter
  • 2 Eggs
  • 1/4 Tsp saffron
  • 1 Cup sugar
  • 1 Tbsp rose water
  • Vegetable or canola oil for frying


  • Soak saffron in a bowl with 1/4c of boiling water for 20 minutes.
  • Make the simple syrup. In a small pot, add 1 cup sugar and 1/2 cup water and boil until thickened. Make sure it does not caramelize. When almost thickened, add 1 Tb rose water and 3 tsp saffron liquid to pot and continue boiling for 3 more minutes. When done, put aside.
  • In another pot, add 1 cup water, 2 Tb sugar and 3 Tb of butter. Put on low heat and stir until the butter is melted and everything blended.
  • On low heat, add 1 cup flour to the pot and use a spatula to mix the flour into the butter until it looks like a dough ball. When done, remove from heat and allow to get at room temperature (I stuck it in the fridge to help speed it up).
  • When dough is at room temperature, add it to a large bowl and mix in 2 eggs (1 at a time) until everything is incorporated. The dough is very sticky so it helps to use a hand mixer if you have one.
  • Heat a large skillet with 1 in of oil and bring to 3725 degrees.
  • Transfer dough to a piping bag with desired tip and squeeze out small doughnuts into the oil. Use a knife to help cut the dough as you're frying them,
  • Fry the zoolbias (dough) on each side until golden brown (2-3 minutes on each side). When done, use a mesh spoon to shake of excess oil and transfer them to saffron syrup. Coat the syrup all over the doughnuts.
  • Repeat until all dough and syrup is used.