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    Home » Recipes » Persian

    Saffron Bamieh

    Published: Jan 12, 2023 Modified: Jan 12, 2023 by Candice

    JUMP TO RECIPE PIN RECIPE
    Bamieh soaking in simple syrup in a bowl with a spoon.

    This 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.

    Looking for Zoolbia? Try this recipe.

    Bamieh is rolled in a thickened simple syrup, which adds an irresistible sweetness and a sticky layer that helps keep the Bamieh moist. Serve with Persian tea for a delightful afternoon snack!

    Fried and soaked bamieh in a turquoise bowl.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 FAQs
    5 Related Recipes
    6 Persian Bamieh

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    Why this Recipe Works

    Bamieh dough is essentially a choux pastry, but this recipe uses water instead of the milk in the dough because Bamieh don’t need the extra browning that comes from the proteins in the milk.

    This recipe uses butter and was tested using butter and vegetable oil. Although it works either way, the batches using vegetable oil yield a runny dough that is difficult to pipe.

    We fry the bamieh in oil kept between 355 and 275 degrees giving you a crunchy exterior and a chewy interior, which is the perfect texture. You can use an instant-read thermometer.

    Read more about my favorite instant-read thermometer.

    Instead of frying until golden brown, this recipe goes for a dark golden brown exterior. That way, they are still porous enough to soak up the simple syrup and firm enough to hold their shape.

    Ingredients & Substitutions

    Ingredients to make bamieh like flour, honey, saffron, butter, sugar, and oil.

    Butter – Use unsalted butter for this recipe. You can replace the butter with vegetable oil, but it yields a runny batter that is difficult to pipe.

    Honey – You can substitute sugar. Just make sure it dissolves completely in the water before adding the flour.

    Vegetable oil – Used for frying. You can also use canola.

    Rosewater – This is an optional addition. Rose water cannot be substituted with rose extract.

    Saffron – Here is a brand of saffron you can buy online. If you live near a Middle Eastern market, I recommend purchasing it there.

    I describe different brands of Persian pantry staples I like to buy that you might find helpful when shopping for some of these ingredients.

    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.

    Yellow saffron simple syrup in a shallow dish.

    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. 

    Choux dough on a spatula over a purple pot.

    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 ½-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.

    Piping dough into a cast iron pan and cutting sections with scissors.

    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!

    Bamieh soaking in simple syrup in a bowl with a spoon.

    FAQs

    What are Bamieh?

    Bamieh are deep-fried small bites of dough that are soaked in a simple syrup. They are often served as little treats to eat with tea.

    Why should I keep my oil frying temperature consistent?

    This ensures a uniform cook in your Bamieh. If too low, the bamieh can absorb excess oil and become greasy. If too high, your bamieh may burn on the outside before the inside is properly cooked.

    What's the difference between Bamieh and Zoolbia?

    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.

    Bamieh in a turquoise bowl.

    Related Recipes

    Don't let your Bamieh get lonely – these Persian recipes will keep them in tasty company!

    • Saffron Zoolbia
    • How to Brew Persian Tea
    • Faloodeh - Persian Rose & Lime Granita (Classic & Popsicles)
    • Gol Gav Zaban – Borage Tea

    ★ Did you make this recipe? Please give it a star rating below!★

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    Bamieh soaking in simple syrup in a bowl with a spoon.
    Print Recipe
    5 from 1 vote

    Persian Bamieh

    This 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.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: Persian
    Diet: Kosher, Vegetarian
    Servings: 8
    Calories: 160kcal
    Author: Candice

    Equipment

    • Mortar and Pestle
    • Mixer (hand or stand)

    Ingredients

    Bamieh dough

    • ½ cup water 120ml
    • 2 tablespoon unsalted butter 28g
    • 1 teaspoon honey
    • ½ cup all-purpose flour 65g
    • 1 egg
    • vegetable oil or canola, for frying

    Simple Syrup

    • 1 cup sugar
    • ⅔ cup water
    • 1-2 tablespoon rosewater 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 ½-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.

    Notes

    ** 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.
    *** I use Ateco #826.
    If they soften too much after a few hours, that means they weren't fried long enough.
    I describe different brands of Persian pantry staples I like to buy that you might find helpful when shopping for some of these ingredients.
    Nutrition facts were calculated assuming all the simple syrup is absorbed into the bamieh. In reality, it does not all get absorbed.

    Nutrition

    Calories: 160kcal | Carbohydrates: 32g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 10mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 26g | Vitamin A: 117IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.5mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

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    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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