Confectionery
Zoolbia
زولبیا
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 60 min
- Makes
- 8 pieces (Estimated)
- Kind
- Confectionery
- Where it is eaten
- Popular national dishes of Iran
- Serving
- 50 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Batter/dough resting or proofing
Method
Prepare the batter or dough and let it rest for about 1 hour before cooking.
Mix the batter or dough until smooth.
Shape the pieces or pipe the batter into hot oil and fry until golden.
Dip the hot sweets briefly in saffron-rosewater syrup.
Drain on a rack before serving.
Cook's notes
Batter consistency and oil temperature are critical: oil that is too cool makes zoolbia greasy, while overly hot oil browns it too fast. The syrup should be thick but still pourable.
Background
This sweet or dessert is known in multiple parts of Iran and, depending on the region, may appear at Nowruz, gatherings, nazri occasions, or everyday hospitality. Recipes and shapes can vary between households.
Nutrition
| Energy | 240 kcal |
|---|---|
| Protein | 4 g |
| Fat | 9 g |
| Carbohydrate | 36 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0196 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods