Recipe for Persian (Iranian) Zoolbia Dessert Ingredients: 1/2 tsp Ground saffron FOR THE BATTER 2 cups Cornstarch 1/4 cup Cake flour 1/5 tsp Baking soda 1 cup Greek yogurt at room temperature 2 tbsp Rosewater 1 tbsp Unsalted butter, melted and cooled 1/8 tsp Ground green cardamom (optional) Canola oil, for frying FOR THE SYRUP (makes 1 ½ cups) 1 1/2 cups Granulated sugar 1/3 cup Honey 1/2 cup plus 2 tbsp Water 1/2 cup Rosewater 1/2 tsp Lemon or orange zest (optional) 1/4 tsp Ground green cardamom (optional) Directions: • Prepare saffron: o Put saffron in small cup and stir in 2 Tbsp boiling water. o Let the saffron solution (saffron water) rest for at least 5 minutes or up to an hour. • Prepare batter: o Into a medium bowl, sift together cornstarch, cake flour, and baking soda, then stir thoroughly with a whisk or fork. o In a large bowl, using electric mixer combine yogurt, rosewater, melted butter, cardamom (if using), and half of your prepared saffron water (1 Tbsp). o Add flour mixture to yogurt mixture, beating until batter is very smooth and the consistency of glue (add water 1 Tbsp at a time to adjust - should total about 5-6 Tbsp of water to get to the right glue-like batter consistency). o Scrape batter into a piping bag (or gallon-size resealable bag) and let rest for ~30 min. • While batter rests, make the syrup: o In a saucepan, combine sugar, honey, water, and rosewater and bring to a boil. o Reduce heat, add citrus zest (if using) and remaining saffron, and simmer, stirring occasionally for 2 minutes. o Remove from heat and stir in cardamom if using. • Fill deep skillet with 2 in. of canola oil and heat to 360-370° F. • Place a wire rack in a baking sheet (for draining after frying). • Put small tip on piping bag or snip 1 corner off plastic bag to desired thickness of zoolbia. Before starting to pipe batter into the hot oil, squeeze some batter out on a plate to ensure you know what to expect, etc. • Pipe batter into oil in swirling motion, like how you'd pipe a funnel cake, and fry until a light golden brown color (about 5-10 seconds per side). Test to determine what amount of time produces the best color and texture that you like. • Using tongs, carefully transfer to the wire rack and let the excess oil drip off. • After about 30 seconds, dunk the zoolbia piece into the warm syrup for at least 30 sec. to 2 minutes, depending on how syrup-saturated you want them. • Gently shake off the excess syrup and place back on wire racks to drain excess syrup. • NOTE: So, every piece of zoolbia that comes out of the deep fryer has to rest on the rack first to drip off the excess oil and then go into the syrup to soak up some sweetness! • Serve warm or room temperature. Store with waxed paper between them (no refrigeration required). NOTE: Bamieh recipe is coming soon.
I’m here by accident. I’ve never heard of some of these dishes. I think I have to try some after watching. Ben, I love your style. You’ve convinced me that I can do this to at least try the food. 🇨🇦
In case you are curious: In India, where they call it Jilebi, they add Rangkat/Hydro to the batter and it turns the Jilebi/Zolbia extra crispy on the outer layer while preventing it from getting soggy.
Hey dear.. Watching you from Istanbul. Love the Persian culture and food.. Similar to ours but with some twist. I will try it with my wife and send you pictures for sure :) All the best from Turkey...
Thanks again. Please note the oil temperature correction made in the recipe (first pinned comment here in comments section). My temperature probe was broken and off by 50 degrees F. The oil temp for Zoolbia should be 350 F.
Recipe for Persian (Iranian) Zoolbia Dessert
Ingredients:
1/2 tsp Ground saffron
FOR THE BATTER
2 cups Cornstarch
1/4 cup Cake flour
1/5 tsp Baking soda
1 cup Greek yogurt at room temperature
2 tbsp Rosewater
1 tbsp Unsalted butter, melted and cooled
1/8 tsp Ground green cardamom (optional)
Canola oil, for frying
FOR THE SYRUP (makes 1 ½ cups)
1 1/2 cups Granulated sugar
1/3 cup Honey
1/2 cup
plus 2 tbsp Water
1/2 cup Rosewater
1/2 tsp Lemon or orange zest (optional)
1/4 tsp Ground green cardamom (optional)
Directions:
• Prepare saffron:
o Put saffron in small cup and stir in 2 Tbsp boiling water.
o Let the saffron solution (saffron water) rest for at least 5 minutes or up to an hour.
• Prepare batter:
o Into a medium bowl, sift together cornstarch, cake flour, and baking soda, then stir thoroughly with a whisk or fork.
o In a large bowl, using electric mixer combine yogurt, rosewater, melted butter, cardamom (if using), and half of your prepared saffron water (1 Tbsp).
o Add flour mixture to yogurt mixture, beating until batter is very smooth and the consistency of glue (add water 1 Tbsp at a time to adjust - should total about 5-6 Tbsp of water to get to the right glue-like batter consistency).
o Scrape batter into a piping bag (or gallon-size resealable bag) and let rest for ~30 min.
• While batter rests, make the syrup:
o In a saucepan, combine sugar, honey, water, and rosewater and bring to a boil.
o Reduce heat, add citrus zest (if using) and remaining saffron, and simmer, stirring occasionally for 2 minutes.
o Remove from heat and stir in cardamom if using.
• Fill deep skillet with 2 in. of canola oil and heat to 360-370° F.
• Place a wire rack in a baking sheet (for draining after frying).
• Put small tip on piping bag or snip 1 corner off plastic bag to desired thickness of zoolbia. Before starting to pipe batter into the hot oil, squeeze some batter out on a plate to ensure you know what to expect, etc.
• Pipe batter into oil in swirling motion, like how you'd pipe a funnel cake, and fry until a light golden brown color (about 5-10 seconds per side). Test to determine what amount of time produces the best color and texture that you like.
• Using tongs, carefully transfer to the wire rack and let the excess oil drip off.
• After about 30 seconds, dunk the zoolbia piece into the warm syrup for at least 30 sec. to 2 minutes, depending on how syrup-saturated you want them.
• Gently shake off the excess syrup and place back on wire racks to drain excess syrup.
• NOTE: So, every piece of zoolbia that comes out of the deep fryer has to rest on the rack first to drip off the excess oil and then go into the syrup to soak up some sweetness!
• Serve warm or room temperature. Store with waxed paper between them (no refrigeration required).
NOTE: Bamieh recipe is coming soon.
Dastdeton dard nakone ke recipio neveshdin, unlike other content creators. 👌
Any suggestions for diabetics? I can substitute the sugar with granulated Monk Fruit.
Curious if you recommend anything else...
@@SomeOne-ji8ny I have never tried it. It could work!
@@SomeOne-ji8ny Give it a try!
Great tip to use a slotted spoon when frying. Will try that with my next batch of jilebis.
I’m here by accident. I’ve never heard of some of these dishes. I think I have to try some after watching. Ben, I love your style. You’ve convinced me that I can do this to at least try the food. 🇨🇦
In case you are curious:
In India, where they call it Jilebi, they add Rangkat/Hydro to the batter and it turns the Jilebi/Zolbia extra crispy on the outer layer while preventing it from getting soggy.
Interesting! Thanks.
First time? You’re a professional already! 😂 Yours looks more delicious! The store bought looks like fried mac-n-cheese discs ☺️
Thank you!
@@CafeBagheri You and your family’s videos are the best on UA-cam! ♥️
Very nice. Smell and taste of Iran!
Well done it looks great !
Please make more videos!!! Love them
Your channel is very good💥
I’m so excited to try this out!
Make sure to follow the written recipe here in the pinned comment. It has been updated since the video was filmed!
Hey dear.. Watching you from Istanbul. Love the Persian culture and food.. Similar to ours but with some twist. I will try it with my wife and send you pictures for sure :) All the best from Turkey...
Thanks again. Please note the oil temperature correction made in the recipe (first pinned comment here in comments section). My temperature probe was broken and off by 50 degrees F. The oil temp for Zoolbia should be 350 F.
.
سلام بهمن جان من تازه امشب زولبیا را دیدم عالی بود اینا قالب دارن شما بدون قالب خوب درست کردی
سپاسگزارم. کدام شهر هستید.
@@CafeBagheri سلام بهمن جان عصمتم
اسمو اشتباه زده
@@ensyehjafari9355 به به عصمت بانو. 🌹
So delicious 😃😀
What are the measurements for your ingredients?
@@Myra0380 ... The detailed recipe is placed in the first (pinned) comment right here under the video. Just scroll up!
I think the Indian version is thicker and they use chickpea flour (besan).
Te salut din România 👍👍👍👍👍👍👍👍👍
Checkout Jalebi, thats a dish we make in India, it seems like Zulubia is a first draft or version 1 , and Jalebi is like version 2
True!
It was great