Zoolbia Recipe: The Best Simple Crispy Sweet

Last updated Jul 31, 2025

Zulbia recipe is a crispy and juicy sweet

Zoolbia Recipe

Zoolbia recipe is one of the most popular Iranian sweets that is used on religious occasions such as Ramadan. In this article, we have prepared the easiest way to cook this delicious sweet for you to easily prepare at home.

Zoolbia is a honey and crispy sweet whose unique color and smell tempts anyone. One of the most important ingredients of this sweet is saffron and rose water, which is better to use the best quality.

Many sweets and desserts are prepared with saffron in Iran, including Saffron pudding, Digche, and Shole Zard. In Iran, this sweet is known as Zoolbia bamiye, which is also consumed under different names in Middle Eastern countries.

The method of preparing zulbia seems difficult at first glance, but with this method that we have provided for you, it can be easily prepared and eaten at home. This sweet is widely consumed in Iran during Ramadan, and it provides significant energy to the body due to the properties of saffron and rose water.

Ingredients for the Zoolbia Recipe: The Best Simple Crispy Sweet

The recipe for Zoolbia is a two-step process, the first step is to prepare its special syrup, and the second step is to prepare its dough.

Ingredients for making Zoolbia syrup

Sugar	2 Cups
Rose water	2 Tablespoons
Brewed saffron	1 Tablespoon
Apple cider vinegar	1 Teaspoon

Ingredients for Zoolbia dough

White flour	2 Tablespoons
Cornstarch	2 Tablespoons
Cardamom powder	Half a teaspoon
Rose water	1 Tablespoon
Yogurt	2 Tablespoons
Baking soda	1/4 Teaspoon
Butter	Half a teaspoon
Oil	As needed

Steps for making Zoolbia Recipe: The Best Simple Crispy Sweet

How to make Zoolbia syrup

To make a honey and fragrant syrup, you should use high-quality rose water and saffron. Combine two glasses of water with sugar and heat. Stir it gently over heat until the sugar is completely dissolved in the water.

How to make Zoolbia dough

Step 1

First, remove the yogurt from the refrigerator to room temperature and add the starch to it. Stir with an electric mixer for 3 minutes.

Step 2

Sieve the white flour twice until there are no lumps and add it to the yogurt and starch step by step. Give this mixture 5 minutes and after that, add the rose water, cardamom, baking soda and melted butter.

Step 3

Add oil to a deep container and place it on the heat. The flame temperature should not be high because the oil may burn. After the oil is hot, place the ingredients in a funnel or plastic and pour into the oil.

Step 4

After the Zoolbia is fried, place it in a colander for 1 minute to remove the excess oil. Place the sweets in the syrup you have prepared in advance for 2 to 3 minutes and then place them in the desired container.

Place Zoolbia in the refrigerator for 2 hours before consumption.

Benefits of Zoolbia for the body

Supply of body sugar
Energetic and invigorating
Improves brain function
Calming due to the presence of cardamom and rose water

Disadvantages of Zoolbia for the body

High calories
High sugar and dangerous food for diabetics
High fat and cholesterol

The sweet family is not beneficial for the body due to the use of oil and artificial sugar. These foods can only be used as an immediate supply of body sugar. Zoolbia is also widely consumed during the month of Ramadan.

Zoolbia What Is It?

Are you searching “zoolbia wat is dat” or just curious about zoolbia what is it? Zoolbia (also spelled Zulbia) is a beloved Iranian dessert—crispy, sticky, and dipped in fragrant syrup.

Whether you know it by its Persian name persian zoolbia or by its Arabic‑influenced variations, this sweet treat is a staple during Ramadan and festive gatherings across Iran.

Origins of Zulbia & Cultural Significance in Iran

Zulbia Iran traces its roots to ancient Persian cuisine, becoming especially popular in holy months like Ramadan and celebrations such as Nowruz.

Street vendors and sweet shops sell golden, intricately shaped pieces of dough soaked in saffron‑infused syrup—making Zoolbia part of Iran’s culinary identity and zoolbia food tradition.

Zoolbia is often paired with its cousin bamia (also spelled zoolbia bamieh): small, deep-fried dough balls soaked in syrup—together they are widely known as “zoolbia‑bamieh” combo on menus.

What Makes Zoolbia Unique? Key Features

Texture & Shape

Zoolbia is made by piping batter into hot oil in swirling or flower-like shapes—creating crisp outside and tender inside. The syrup bath makes it glossy and sticky.

Flavors & Aroma

Infused with saffron, rosewater, and orange blossom water, Zoolbia offers a fragrant sweetness that defines Persian zoolbia dessert.

Essential Ingredients & Food Overview

Let’s break down the ingredient list for a classic zoolbia food recipe:

All‑purpose flour: Base of the batter.
Yogurt or buttermilk: Adds tang and lightness.
Rice flour or cornstarch: For crispiness.
Saffron: Dissolved in hot water to give golden color and aroma.
Rosewater / orange blossom water: Signature floral notes.
Baking powder or yeast: Helps batter puff slightly.
Sugar syrup: Made with sugar, a splash of lemon, saffron syrup, and sometimes rosewater.

How to Make Persian Zoolbia – Step-by-Step

Preparing the Syrup

Combine sugar and water, bring to boil.
Add a few drops of lemon juice, simmer until slightly thickened.
Stir in saffron infusion and a teaspoon of rosewater or orange-blossom water.
Keep syrup warm but off the heat.

Making the Batter

Whisk flour, rice flour, yogurt, water, saffron water, and a pinch of baking powder into a smooth, pourable batter.
Let it rest for 30–60 minutes for bubbles to develop.

Frying & Dipping

Use a piping bag with fine nozzle (or squeeze bottle) to shape Zulbia in hot oil at ~170 °C (340 °F).
Fry until crisp and golden (~2–3 minutes per piece).
Drain briefly, then immerse in warm syrup for 10–15 seconds.
Remove and let excess syrup drip.

Serving

Serve Zulbia warm or at room temperature, optionally garnished with crushed pistachios or rose petals.

Zoolbia Bamieh & Regional Twists

Zoolbia Bamieh

Zoolbia bamieh refers to the paired dessert: flat spiral zoolbia with small ball-shaped bamieh. Bamieh has a denser center, making it chewy inside and syrupy sweet.

Other Variations

Vegan versions using aquafaba (chickpea water) instead of yogurt.
Using honey or date syrup for a less refined sweetness.
Mini‑zoolbias decorated with icing sugar or edible gold dust.

Nutritional Info & Food Pairings

Although rich and sugary, Zulbia provides quick energy. It’s best enjoyed in moderate portions with:

A cup of Persian tea (chai)
Roasted nuts, like pistachios or almonds
A small platter of fresh fruit, dates, or cheese for balance.

Conclusion

Zoolbia recipe or Zoolbia Bamiye is one of the most famous Iranian crispy sweets. The taste and color of this delicious sweet is with saffron and rose water. One of the most important properties of saffron is that it is blood-forming and invigorating.

Zoolbia Bamiye have an easy recipe that you can prepare with the help of this article and share your opinions with us.