It\u2019s a sticky, crunchy, and fragrant experience that brings the authentic taste of Persian tradition right into your kitchen. These golden, shimmering spirals are traditionally served alongside Bamieh, and stay tuned, as I\u2019ll be sharing my special Bamieh recipe with you very soon!<\/p>\n
Watch my Prep Video on Instagram<\/a><\/strong><\/p>\n <\/p>\n My recipe follows my grandmother\u2019s method using wheat starch<\/strong> and a 20-to 24-hour slow fermentation, <\/strong>no yeast allowed! You don’t need a long shopping list to make it. This recipe relies on:<\/p>\n Baker\u2019s Secret:<\/strong> If you can’t wait for the syrup bath, give one a try right out of the fryer! The fried dough is so tasty, it actually tastes delicious even without the syrup.<\/strong><\/p>\n As we skip the yeast, this batter needs 20 to 24 hours to rest in a warm spot. This patience rewards you with a deep, complex flavor that quick recipes just can’t match.<\/p>\n The next day, stir in the baking soda in your dough, pour it into a squeeze bottle, , and fry them into beautiful spirals. Once they hit the hot oil, they go straight into a golden syrup bath to soak up all that deliciousness.<\/p>\n Pro Tip:<\/strong> If you love fried Persian treats, you have to try my Gosh-e Fil (Elephant Ears) or Nan-e Panjeereh (Rosette Waffles) next!<\/p>\n Whether you call it Zoolbia (\u0632\u0648\u0644\u0628\u06cc\u0627) in Iran or Jalebi in India, Afghanistan, and Pakistan, this crispy delight is a true international superstar. From the Middle East to North Africa, almost every culture has its own version of these fried dough spirals:<\/p>\n The secret to any great Persian dessert isn’t just the dough\u2014it\u2019s the Sharbat-e Bar<\/strong>. This thick, amber-colored syrup is the soul of treats like Baklava Cake and classic Baghlava.<\/p>\n Think of it as the Middle Eastern answer to Golden Syrup or Honey. In fact, many vegans use a version of this as a honey substitute because of its rich color and floral sweetness. While some recipes use glucose, my version is glucose-free<\/strong>. Instead, I use Saffron to achieve that gorgeous sun-kissed glow.<\/p>\n Makes approx. 20 pieces<\/p>\n 1\/2 tsp Saffron threads<\/a>*<\/strong><\/p>\n 25 ml Boiling water<\/p>\n 150 g Wheat Starch<\/a>*<\/strong><\/p>\n 170 g Greek Yogurt (10% fat)<\/p>\n 2 tbsp Rosewater<\/a>*<\/strong><\/p>\n 2 tbsp Bloomed Saffron<\/p>\n 200 g Sugar<\/p>\n 100 ml Water<\/p>\n 2 tbsp Lemon juice, freshly squeezed<\/p>\n Remainder of your bloomed saffron<\/p>\n 2 tbsp Rosewater<\/a>*<\/strong><\/p>\n 4 Whole cardamom pods<\/a>*<\/strong>, crushed<\/p>\n 2 tbsp Honey<\/p>\n 1\/2 tsp Baking Soda (Natron)<\/a><\/strong>, Add this after the 24-hour rest!<\/p>\n 700 ml Canola oil* <\/a><\/strong>or vegetable Ghee<\/a>*<\/strong><\/p>\n 1 tbsp pistachios<\/a>*<\/strong>, ground<\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/03\/Safran-Zoolbia-\u0632\u0648\u0644\u0628\u06cc\u0627-22-690x1024.jpeg\")
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![\"Saffron](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/03\/Safran-Zoolbia-\u0632\u0648\u0644\u0628\u06cc\u0627-8-683x1024.jpeg\")
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\n\t\t<\/div>\n\nONLY 6 INGREDIENTS FOR PERFECTION<\/h2>\n
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THE ART OF THE SLOW RISE<\/h2>\n
A WORLD OF GOLDEN SPIRALS: THE GLOBAL STORY OF ZOOLBIA<\/h2>\n
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![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/03\/Safran-Zoolbia-\u0632\u0648\u0644\u0628\u06cc\u0627-20-683x1024.jpeg\")
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![\"Saffron](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/03\/Safran-Zoolbia-\u0632\u0648\u0644\u0628\u06cc\u0627-7-684x1024.jpeg\")
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![\"Saffron](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/03\/Safran-Zoolbia-\u0632\u0648\u0644\u0628\u06cc\u0627-14-683x1024.jpeg\")
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\n\t\t<\/div>\n\nSHARBAT-E BAR – THE MAGIC OF PERSIAN GOLDEN SYRUP<\/h2>\n
WHY YOU’LL LOVE THIS SYRUP<\/h2>\n
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![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/03\/Safran-Zoolbia-\u0632\u0648\u0644\u0628\u06cc\u0627-21-720x1024.jpeg\")
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![\"Saffron](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/03\/Safran-Zoolbia-\u0632\u0648\u0644\u0628\u06cc\u0627-23-e1773740514482-708x1024.jpeg\")
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![\"Saffron](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/03\/Safran-Zoolbia-\u0632\u0648\u0644\u0628\u06cc\u0627-9-708x1024.jpeg\")
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\n\t\t<\/div>\n\nINGREDIENTS FOR SAFFRON ZOOLBIA<\/h2>\n
INGREDIENTS TO BLOOM SAFFRON<\/h2>\n
\u00a0INGREDIENTS FOR THE DOUGH (24-HOUR FERMENT)<\/h2>\n
INGREDIENTS FOR THE GOLDEN SYRUP (SHARBAT-E BAR)<\/h2>\n
ADD TO THE DOUGH BEFORE FRYING<\/h2>\n
INGREDIENTS FOR FRYING<\/h2>\n
INGREDIENTS FOR TOPPING<\/h2>\n
![\"Saffron](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/03\/Safran-Zoolbia-\u0632\u0648\u0644\u0628\u06cc\u0627-16-683x1024.jpeg\")
<\/a>\n\t\t\t<\/dt><\/dl>![\"Saffron](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2026\/03\/Safran-Zoolbia-\u0632\u0648\u0644\u0628\u06cc\u0627-18-e1773757298208-684x1024.jpeg\")
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