{"id":77726,"date":"2020-01-15T10:07:47","date_gmt":"2020-01-15T09:07:47","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/iranian-bamieh-ramadan-fritters-with-saffron-and-rose-water\/"},"modified":"2026-07-02T13:28:11","modified_gmt":"2026-07-02T11:28:11","slug":"iranian-bamieh-ramadan-fritters-with-saffron-and-rose-water","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/iranian-bamieh-ramadan-fritters-with-saffron-and-rose-water\/","title":{"rendered":"Iranian Bamieh: Ramadan Fritters with Saffron and Rose Water"},"content":{"rendered":"\n
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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. <\/em><\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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