Ramadan Recipes: Iran

Zoolbia - for those with a sweet tooth
Thursday , 25 May 2017
Ramadan Recipes: Iran

One of the most popular Persian Ramadan foods, these are crisp, laced fritters that are doused in sugar syrup. They can be left plain, but are usually flavoured with rosewater, saffron or citrus.

• 500g corn flour
• 150g full-fat yoghurt
• 2 tbsp sugar
• 2 cups cooking oil

• 2 cups sugar
• 1 cup water
• 5 tbsp rose water
• A pinch of saffron

1. Mix the corn flour, 2 tbsp sugar, water and yoghurt and mix well into a smooth batter.
2. Heat oil in a pan until hot. Pour the mix through a funnel into the pan, creating round lattice shapes about 5-6cm in diameter. Reduce the heat to medium and cook each side completely.
3. In a pan, heat the water, sugar, saffron and rose water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak zoolbia in the syrup for about five minutes, then serve.