Iranian bamieh are small fried doughnuts in the shape of mini-churros, prepared with a cooked dough made from flour, butter, water, sugar and eggs. After frying, they are dipped in a syrup flavoured with saffron and rose water.

Iranian bamieh are small, fried, golden, fluted doughnuts dipped in a syrup flavored with saffron and rose water. Their shape is reminiscent of mini-churros or tulumba found in many Middle Eastern cuisines, but their fragrance is decidedly Persian thanks to the floral and saffron syrup.

In Iran, bamieh are especially popular during Ramadan, at iftar time, often served with black tea. They can also be enjoyed all year round in Iranian pastry shops, along with other sweets such as qottab, sohan or shirini.

This recipe is prepared with a cooked dough similar to choux pastry: water, butter, sugar, flour and eggs. The dough is then piped out, fried in small sticks, then immersed for a few moments in a shiny syrup with saffron and rose water.

Iranian Bamieh: Persian Doughnuts in Syrup

Iranian bamieh are small, fried, golden, fluted doughnuts dipped in a syrup flavored with saffron and rose water. Their shape is reminiscent of mini-churros or tulumba found in many Middle Eastern cuisines, but their fragrance is decidedly Persian thanks to the floral and saffron syrup.

In Iran, bamieh are especially popular during Ramadan, at iftar time, often served with black tea. They can also be enjoyed all year round in Iranian pastry shops, alongside other sweets such as qottab, sohan, shirini or zoolbia.

This Iranian bamieh recipe is prepared with a cooked dough similar to choux pastry: water, butter, sugar, flour and eggs. The dough is then piped out, fried in small sticks, then immersed for a few moments in a shiny syrup with saffron and rose water.

What is Iranian Bamieh?

Iranian bamieh is a fried, sweet and syrupy pastry that is very popular in Persian cuisine. It comes in the form of small fluted sticks, prepared with a cooked dough, then fried in oil until golden brown and slightly crispy.

After frying, the bamieh are dipped in a syrup flavored with saffron and rose water. It is this syrup that gives them their characteristic taste: very sweet, floral, slightly spiced by the saffron, with a shiny and melting texture.

The dough will reminds you of choux pastry, as it is first cooked in a saucepan before being mixed with the eggs. Once piped out, it gives short, ridged doughnuts, similar to small churros in syrup.

Bamieh, zoolbia and tulumba: what are the differences?

Bamieh are often associated with zoolbia, especially during Ramadan. However, they are not the same pastry.

Bamieh are elongated doughnuts, prepared with a cooked dough made from flour, water, butter, sugar and eggs. They are piped out, fried, then dipped in a fragrant syrup.

Zoolbia, on the other hand, are crispy spirals made with a more fluid dough, often made from yogurt, flour or starch. Their shape is reminiscent of the Indian jalebi or zlabia found in several countries.

Tulumba, which are very common in Turkey and the Balkans, are more similar to bamieh: they are also small fluted doughnuts dipped in syrup. The difference is mainly in the perfumes, as Iranian bamieh is usually marked by saffron and rose water.

Why are bamieh associated with Ramadan?

In Iran, bamieh are especially popular during the month of Ramadan. They are often found at the time of iftar, the meal to break the fast, accompanied by black tea, dates, bread, cheese, soups or other sweets.

Their very sweet side allows you to quickly provide energy after a day of fasting. Their small size also makes them easy to share on a family table or with guests.

However, the bamieh are not reserved for Ramadan. They can be found in Iranian pastries throughout the year, often sold with zoolbia in large, golden, fragrant trays.

The secret of saffron and rose water syrup

Syrup is essential in the Iranian bamieh recipe. It’s not just a sugar syrup: it’s flavored with infused saffron and rose water, two ingredients that are very common in Persian desserts.

Saffron brings a warm, golden, almost amber colour, as well as a deep and slightly honeyed fragrance. Rose water gives a very delicate floral note, typical of many Iranian pastries.

The syrup should be thick enough to coat the donuts without soaking them completely. If it is too liquid, the bamamieh become soft. If it is too thick, they do not absorb the fragrance well. The ideal is a shiny, slightly coating syrup in which the fritters remain only for a few moments.

How to make a successful bamieh dough?

The bamieh dough is prepared like a cooked dough. We heat the water, butter and sugar, then add the flour all at once. Then mix vigorously until you get a homogeneous ball of dough that comes away from the sides of the pan.

This step is important because it allows the dough to dry out. A dough that is too wet will result in soft, difficult-to-fry bamieh, which may lose its shape.

After baking, let the dough cool before adding the eggs. If the dough is too hot, the eggs may cook immediately. If it is too cold, they will not be able to incorporate as easily. The right guide: the dough should be warm to the touch, but not hot.

Once the eggs are added, the dough should become soft, smooth and thick enough to pipe with a piping bag.

How to fry bamieh without messing them up?

To achieve golden and regular bamieh, the oil must be hot, but not too hot. If the oil is too cold, the donuts absorb a lot of fat. If it’s too hot, they brown too quickly on the outside without cooking properly on the inside.

The easiest way is to pipe the small sticks of dough directly into the hot oil using a piping bag fitted with a fluted tip. We press a few centimeters of dough, then we cut with lightly oiled scissors.

The bamieh should cook until golden brown. They are then drained quickly before being immersed in the syrup. The passage in the syrup should be short: a few moments are enough to coat and flavor them.

What to serve Iranian bamieh with?

Iranian bamieh are served at room temperature, with black tea, Persian cardamom tea, coffee or herbal tea. Because they are very sweet, they are often served in small portions.

They can be offered on their own or with other Iranian pastries such as qottab, zoolbia, sohan, toot, shirini latifeh or loze narguil. For a Ramadan platter, they fit perfectly with dates, nuts, dried fruit and tea.

Iranian Bamieh Recipe

Ingredients for the syrup

• 110 g sugar
• 12 cl water
• 1 tablespoon rose water
• 1/4 teaspoon saffron
• 6 cl of hot water to infuse the saffron

Ingredients for the dough

• 120 g flour
• 12 cl water
• 3 tablespoons butter
• 2 tablespoons sugar
• 2 eggs
• Vegetable oil for frying

Preparation

Start by preparing the saffron water. Place the saffron in a small bowl, add 6 cl of hot water and let infuse for a few minutes, until the water takes on a nice golden color.

Then prepare the syrup. In a small saucepan, combine the sugar and 12 cl of water. Bring to the boil, then cook for a few minutes until you get a slightly thickened syrup. Add the rose water and 3 teaspoons of saffron water. Stir to combine, bring to the boil again briefly, then remove from the heat and set aside.

Prepare the bamieh dough. In a saucepan, pour 12 cl of water, butter and sugar. Heat over medium heat until the butter melts completely. When the mixture starts to simmer, reduce the heat and add the flour all at once.

Mix vigorously with a spatula until you have a homogeneous dough that comes away from the sides of the pan. Continue to mix for one to two minutes to dry out the dough slightly.

Remove from the heat and let cool for a few minutes. Then add the eggs one at a time, mixing well between each addition. The dough should become smooth, pliable and thick enough to pipe with a piping bag.

Transfer the dough to a piping bag fitted with a fluted tip.

Heat an oil bath over medium heat. Press small sticks of dough directly into the hot oil, cutting them with lightly oiled scissors. Do not overfill the pan to prevent the bamieh from sticking together.

Fry the bamieh until golden brown, turning if necessary. Drain them quickly, then plunge them into the fragrant syrup while still hot.

Leave the bamieh in the syrup for a few moments, then drain them and place them on a rack or in a dish. Serve at room temperature, with tea.

Tips for successful bamieh

The syrup should be ready before frying, as the bamieh should be soaked while they are still warm.

The dough should be thoroughly dried out in the pan before adding the eggs. This is what makes it possible to obtain a good resistance to frying.

You have to let the dough cool before adding the eggs, otherwise they may cook in contact with the heat.

The fluted socket is important for achieving the classic bamieh shape, but also for creating streaks that cling to the syrup.

Bamieh are best on the same day, when the outside still retains a slightly crispy texture.

How to store bamieh?

Bamieh can be kept at room temperature for a day, in a non-airtight or slightly ajar box. In a box that is too closed, they may soften faster because of the syrup.

They can still be eaten the next day, but their texture will be more tender and less crispy. It’s best to avoid the refrigerator, which hardens the syrup and changes the texture of the donuts.

FAQ

What is the difference between bamieh and zoolbia?

Bamieh are small, elongated fritters, similar to mini-churros, prepared with a cooked dough. Zoolbia are crispy spirals of fried dough, similar to jalebi. The two are often served together in Iran, especially during Ramadan.

Are the bamieh Iranian?

Yes, bamieh are very popular in Iran. Similar pastries can be found in other countries, such as tulumba in Turkey and the Balkans, but the Iranian version is distinguished by its saffron and rose water syrup.

When do you eat bamieh?

Bamieh are particularly associated with Ramadan and iftar, but they can also be enjoyed year-round in Iranian pastry shops.

Why are my bamieh soft?

They may have soaked in the syrup too long, or the syrup was too runny. They must be soaked quickly, then drained. Oil that is too cold can also make the fritters fattier and less crispy.

Can you make bamieh ahead of time?

The syrup can be made ahead, but the donuts are best the same day. For the best texture, it is best to fry them a few hours before serving.

Can you make bamieh without rose water?

Yes, but the taste will be less typically Persian. You can replace the rose water with a little orange blossom water, or simply flavor the syrup with saffron and a touch of lemon.

What oil to use to fry bamieh?

Use a neutral oil suitable for frying, such as sunflower, rapeseed or peanut oil. Avoid oils that are too fragrant, which will mask the taste of saffron and rose water.