Bamieh

Nutrition · per serving

Steps

1. 1

   Make the syrup first so it has time to cool slightly: combine the sugar and water in a small saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and simmer for 4-5 minutes until lightly thickened. Remove from the heat and stir in the rose water, ground cardamom, and saffron threads. Set aside; the syrup should be warm, not hot, when the fried bamieh are added.

   160 g sugar120 ml water15 ml rose water1/4 tsp ground cardamom1/8 tsp saffron threads, finely ground
2. 2

   For the dough, place the water, unsalted butter, and sugar in a small saucepan and bring just to a boil. As soon as the butter is melted, add the plain flour all at once. Stir vigorously over low heat for 1-2 minutes until a smooth paste forms and a thin film appears on the base of the pan; this cooks out raw flour and helps the bamieh hold their shape.

   120 ml water30 g unsalted butter10 g sugar75 g plain flour
3. 3

   Transfer the hot dough to a bowl and let it cool for 5 minutes so the egg does not scramble. Beat in the egg and saffron water gradually, mixing firmly with a wooden spoon or spatula until the dough becomes glossy, smooth, and pipeable. It should be thick enough to hold ridges when piped.

   1 large egg1 tsp saffron water
4. 4

   Pour the neutral oil into a small deep saucepan and heat to about 170-175°C. Spoon the dough into a piping bag fitted with a large star tip. Pipe 4-5 cm lengths directly over the oil, snipping each piece with scissors or a knife. Fry in batches without crowding for 4-5 minutes, turning as needed, until deep golden and crisp outside.

   500 ml neutral oil
5. 5

   Lift the bamieh out with a slotted spoon, drain for a few seconds, then immediately transfer them into the warm syrup. Soak for 2-3 minutes, turning gently so they absorb the syrup evenly while staying crisp on the outside.

6. 6

   Arrange the bamieh on a plate or small serving dish and serve warm or at room temperature. For the best texture, serve within a few hours of frying.

Origin & History

Bamieh is a classic sweet found in Iran, especially during Ramadan, when it is often served alongside zoolbia. The pastry likely developed from older fritter traditions across the Middle East and South Asia, but in Iran it became distinct for its choux-like dough and fragrant saffron-rose syrup.