Persian Bamieh | Tulumba | Shirini Bamieh | Bamiyeh | Persian Sweet | شیرینی بامیه (خانم قربانی)

Persian Bamieh | Tulumba | Shirini Bamieh | Bamiyeh | Persian Sweet | شیرینی بامیه (خانم قربانی)
Persian Bamieh With Saffron And Rose Water Syrup
Persian Sweets and pastry
Persian Bamieh Recipe
Tulumba tatlısı
شیرینی بامیه
شیرینی بامیه (کلیپ آموزشی)
شیرینی بامیه به همراه شربت بار
آموزش شیرینی بامیه (خانم قربانی)

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Persian Bamieh | Tulumba | Shirini Bamieh | Bamiyeh | شیرینی بامیه (خانم قربانی) | شیرینی بامیه به همراه شربت بار

Bamieh is an Iranian and middle eastern sweet treat which is kind of similar to churros. It's deep fried choux pastry that gets a bath in saffron and rose water syrup. They are crunchy on the outside, soft and squishy and syrupy on the inside and pair very well with a cup of black tea or Chai.

Ingredients
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

Instructions:
- 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.