Bamieh (Persian Rose Syrup Fritters)
Light choux fingers fried until crisp, then soaked in rose and lemon syrup, a sweet partner to zoolbia.
- Time1 hr
- LevelMedium
- Costabout £0.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the syrup first. Dissolve the sugar in 250 ml water, add the lemon juice and simmer for 8 minutes. Stir in the rose water and leave to cool.
8 min - 2
For the dough, bring 250 ml water and the butter to the boil in a pan. Tip in the flour, baking powder and cardamom all at once and beat hard until the dough forms a smooth ball and leaves the sides of the pan.
- 3
Cool for 5 minutes, then beat in the eggs one at a time until you have a thick, glossy paste that drops slowly off the spoon.
5 min - 4
Heat the oil in a deep pan to 170C. Spoon the paste into a piping bag with a large star nozzle.
- 5
Pipe 6 cm lengths into the oil, snipping with scissors, a few at a time. Fry for 4 to 5 minutes, turning, until deep golden and crisp.
4 min 30 s - 6
Lift out onto kitchen paper for 1 minute, then drop into the cool syrup. Turn for 30 seconds and lift onto a rack. Serve warm or cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
