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Saffron Bamieh and the Persian Engagement

Saffron Bamieh and the Persian Engagement

Course deep fried sweets, easy recipe, Nowruz Sweets, sweets, sweets for norooz, sweets for wedding
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Saffron Bamieh and the Persian Engagement
Prep Time 25 minutes
Cook Time 25 minutes
Servings 30 pieces
Author Labsalliebe

Ingredients

INGREDIENTS PERSIAN SAFFRON BAMIEH

INGREDIENTS BLOOMED SAFFRON

  • 1/2 tsp saffron threads
  • 10 ml boiling water

INGREDIENTS GOLDEN SYRUP

  • 200 g sugar
  • 100 ml water
  • 2 tbsp lemon juice
  • 2 tbsp rosewater
  • 4 cardamom seeds crushed
  • 2 tbsp honey

INGREDIENTS BAMIEH DOUGH

  • 200 ml water
  • 50 g butter
  • 2 tbsp honey
  • 125 g wheat flour
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 2.5 eggs
  • 1 l canola oil for frying

INGREDIENTS TOPPING (OPTIONAL)

  • Rose petals ground
  • pistachios slivered

Instructions

STEP-BY-STEP PREPARATION BAMIEH

BLOOM THE SAFFRON

  1. Grind the saffron and steep in hot water for 10 minutes.

MAKE THE GOLDEN SYRUP

  1. Simmer sugar and water in a pot for 5 minutes (do not stir!).

  2. Brush the inner sides of the pot with lemon juice to prevent crystallization.

  3. Add the rest of the lemon juice, saffron, rosewater, crushed cardamom, and honey.

  4. Once it thickens slightly, let it cool down completely.

PREPARE THE CHOUX PASTRY DOUGH

  1. Boil water, butter, and honey.

  2. Sift flour and salt together, then dump it all at once into the boiling water.

  3. Stir vigorously with a wooden spoon.

  4. Keep pressing the dough against the bottom of the hot pot for about 15 minutes over medium heat. This “burns” the dough, creating the hallow pockets during frying.

  5. Let the dough cool until lukewarm.

  6. Beat in the eggs one by one until the dough is glossy and falls slowly from the spoon.

FRY THE DOUGH

  1. Fill a piping bag with a star nozzle.
  2. Crucial: Pipe the dough into cold oil, cutting them into small pieces with a scissor.
  3. Turn on the heat to medium. Be patient! It takes 25–30 minutes to get that perfect golden-brown crunch. If you rush it, the inside will stay raw.

SOUP IN SYRUP

  1. Toss the hot Bamieh into the cold syrup for 2–3 minutes.

  2. Drain.

TOPPING (optional)

  1. Sprinkle with pistachios and rose petals, and enjoy together with Zoolbia!