Bamieh is a mouth-watering Persian dessert famous for its distinctive textures and flavors. Deep-fried to perfection, these doughnut-like treats have a crispy exterior but are soft and juicy inside. They are soaked in syrup infused with rosewater, saffron, and lemon juice, creating a perfect balance of sweetness, tanginess, and floral notes.
I’m showcasing Bamieh here as a solo act, but it’s often accompanied by its twin, Zulbia. While it has a slightly different composition, Zulbia shares the same sweet and sticky DNA. Perhaps one day soon, I will also share a recipe for Zulbia.
Bamieh is made by blending flour, butter, and saffron syrup with an egg. The mixture is cooked on the stovetop like a choux pastry, then piped into cold oil and gently fried until it puffs up and floats to the surface after about 30 minutes. The Bamieh is then strained and dipped into the flavorful and luscious syrup, defining this dessert’s flavor profile. I like it with a bit less sweetness, a hint of lemony tartness, and as much rosewater flavor as possible!
While Bamieh (and Zulbia) are delightful treats that can be enjoyed year-round, they hold special significance during the Persian New Year, which coincides with the arrival of spring. During this time, they become highly sought-after delicacies, symbolizing Persian hospitality, the sweet essence of blooming flowers, and the celebration of renewal and rebirth.
Finally, let’s be clear: referring to Bamieh as a “bite-sized doughnut” might be a bit of a stretch, but some things simply don’t translate literally. In this respect, Bamieh is like another Persian treat, Halva, which combines cooked flour, butter, and flavoring agents to create a delicious roux. I have never been able to translate that into a single English word!
Regardless of what we name them, I trust you’ll find these bite-sized delights a wonderful addition to your Nowruz festivities or a lovely complement to your next tea party!
Bamieh
Ingredients
Saffron syrup
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 2 tablespoons rose water
- 1/4 teaspoon saffron threads, ground into a powder and mixed with 1 tablespoon hot water
Pastry
- 1/2 cup water
- 2 tablespoons butter
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour, sifted
- 1 tablespoon saffron syrup, from above
- 1 large egg, lightly beaten
- 3-4 cups Neutral oil for frying
Instructions
Make the syrup
- Place the sugar into a medium-sized stainless steel saucepan. Slowly add the water and lemon juice, then bring it to a gentle simmer over medium heat.
- Gently stir the mixture once with a wooden spatula, then refrain from stirring further. As the syrup begins to bubble and the sugar dissolves, reduce the heat to low and allow the syrup to thicken slightly, about 10 minutes.
- Add the saffron water and rose water, simmer for an additional minute, then remove from heat and set the pan aside. The mixture should have a consistency similar to room-temperature maple syrup.
Make the dough
- Select another medium-sized saucepan and combine the water, butter, salt, and 1 tablespoon of saffron syrup. Heat over medium heat until it reaches a gentle simmer, about 3-4 minutes.
- Reduce the heat to low, then add all the flour at once. Stir vigorously with a sturdy rubber spatula to incorporate the flour into the mixture. Continue stirring, folding, and stretching the dough until it becomes completely smooth and pliable, about 5 minutes.
- Transfer the dough from the pan to a medium-sized mixing bowl, spreading it out to cool. Allow the dough to rest for approximately 10 minutes.
- Once the dough has cooled, add the egg and mix with an electric hand mixer (or a sturdy rubber spatula) until the egg is integrated into the dough. Take your time, as this will take a few minutes. The dough will be soft and quite sticky at the end.
- Transfer the dough into a piping bag equipped with a star-shaped tip and set aside.
Fry the Bamieh
- Choose a large frying pan and pour in enough oil to cover the bottom by 1 to 2 inches. Remember not to turn on the heat just yet! Dip a pair of kitchen shears into the oil to make sure the blades are coated.
- Hold the piping bag in one hand and a pair of shears in the other over the frying pan. Begin squeezing the dough directly into the room-temperature oil, cutting it into 1-inch segments. Avoid mixing or disturbing the pieces at this stage.
- After placing all the dough pieces in the oil, set the heat to medium-low. Once the oil starts bubbling around the edges of the bamieh, reduce the heat to low. The pieces will float after 8-10 minutes, indicating they’re ready for gentle rotation to ensure even cooking and browning on both sides. Keep this process going for a total of 20-25 minutes.
- Meanwhile, return the saucepan with the syrup to the burner and heat it briefly over low heat until it reaches a consistency similar to maple syrup.
- Once the Bamieh pieces have turned a rich golden brown color, remove them from the oil using a slotted spoon or a spider strainer and transfer them to the saucepan with the syrup. Gently toss the pieces to coat them thoroughly with the syrup, and allow them to soak for about a minute.
- Using a slotted spoon, transfer the Bamieh pieces onto a cooling rack or another strainer. Let any extra syrup drip off for a few minutes. Then, transfer the bamieh to a serving platter and sprinkle ground pistachios on top for garnish.
- Store the Bamieh in an airtight container at room temperature.
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