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.

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.

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.