Iranian Bamieh – saffron and rose water fritters
Bamieh are small fried Iranian fritters, similar to churros or tulumba, then dipped in a syrup flavored with saffron and rose water. They are often served with zoolbia during Ramadan, at iftar time, with tea.
Pour: 4 personnes
Ingredients
For the dough
- 120 g flour
- 3 tablespoons butter
- 2 eggs
- 12 cl water
- 2 tablespoons sugar
- Vegetable oil for frying
For the syrup
- 110 g sugar
- 12 cl water
- 1 tablespoon rose water
- 1/4 teaspoon of saffron infused in 6 cl of hot water
Préparation
- Prepare the saffron water: infuse the saffron in 6 cl of hot water for a few minutes.
- Prepare the syrup: heat 110 g of sugar with 12 cl of water until the mixture thickens slightly.
- Add the rose water and 3 teaspoons of saffron water. Bring to a boil for a few minutes, then set aside.
- Prepare the dough: in a saucepan, combine 12 cl of water, 2 tablespoons of sugar and the butter.
- Heat until the butter and sugar melt.
- Reduce the heat, add the flour all at once and mix vigorously until you get a homogeneous dough that comes away from the sides.
- Remove from heat and let cool.
- Add the eggs one at a time, mixing well between each addition, until you have a smooth and supple dough.
- Transfer the dough to a piping bag fitted with a fluted tip.
- Heat the frying oil over medium heat.
- Press small sticks of dough directly into the hot oil, cutting them with scissors.
- Fry for a few minutes, until the bamieh are golden brown.
- Drain quickly, then dip the still warm bamieh in the syrup.
- Leave to soak for a few moments, then drain.
- Serve at room temperature, with tea.
Notes
The syrup should not be too liquid: it should coat the fritters without soaking them.
Bamieh are best on the same day, when the outside remains slightly crispy.
