Many moons ago I lived in Cha-Bahar , a coastal city in the Persian Gulf, that had very little to offer, besides vast ocean and the gorgeous sunsets. There were so many things that I disliked about living in ChaBahar, the loneliness that I felt, being far away from friends and family, the weather that was constantly above 90°F with humidity of 80%. To make the matter worse, we were living in a Navy base 20 minutes outside the city and I even couldn’t go to the city by myself. In that little city, no women would/could drive a car.
After of six months being isolated. I managed to find few friends, we would get together and bake. This Bamiyeh recipe is from that era, even though I had not bake it since, but when a recipe is good, you hold on to it tight. Bamiyeh is made from a batter very similar to the eclair batter, it’s then deep fried, and soaked in saffron rosewater syrup. Bamiyeh is crunchy on the outside and moist and tender on the inside.
Here are the keys to make the Bamiyeh crunchy:
I would recommend frying them in a cast iron or a frying pan that has a thick bottom. Also remember not to use olive oil as it has a lower smoke point, the best oil for frying is vegetable oil.
Keep the oil on low temperature, but hot. If the oil is too hot, the Bamiyeh wouldn’t take shape and because the oil too hot, they get brown very quickly without the center being cooked, so they get soft after a day.
After the Bamiyehs are fried, place them right away in the saffron rosewater syrup, soak for few seconds and remove. It’s important not to pile them on top of each other when they’re hot, keep them in a large dish and separated.
When piping the Bamiyeh, you can make them to any size that you like. I piped them 3 inches long, but you do as you wish.
To make your job easier, have all the tools you need ready:
Pastry bag, star tip, scissors, oil spray, plate, kitchen towel, and strainer.
Yields: 40-50 pieces Bake time: 10-15 minutes
Ingredients for the batter:
1 1/2 cup (12oz) water
1 1/2 Tbsps saffron rose water syrup
1 tablespoon (25g) butter
1/2 tsp baking soda
1/2 tsp salt
1 cup (120g) flour
3 large eggs
Ingredients for Saffron rosewater syrup:
2 cup water
2 cups sugar
1/4 tsp saffron, grinded
1/2 cup rosewater
Process for the syrup:
In a small saucepan, add water & sugar, avoid stirring the sugar, place on the medium heat and bring to a boil. Let boil for about 5-8 minutes until the temperature reads 245°F or until you see the bubbles are getting large on the surface. Now, add the rose water & saffron and just bring to a boil, remove from the heat and let cool completely.
In a medium saucepan, mix together water, butter, syrup, baking soda, & salt. Place on the medium heat until it comes to a boil. Add the flour and stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat.
Place the dough in the bowl of your stand mixer, use paddle attachment, add the eggs one at the time. Mix until you have a smooth creamy batter, set aside. Have the pastry bag fitted with star tip Wilton 1M or Aceto 829 ready. Fill the bag half the way with the batter & set aside.
Place a frying pan, filled with no more than halfway with oil, on low temperature.
Have your kitchen scissors handy and spray it with oil spray. Hold the pastry bag straight and squeeze the pastry bag enough to pipe a 3 inch long Bamiyeh and cut with scissors, repeat this process until you cover the surface of the frying pan. Once the Bamiyeh are golden brown and totally fried all around, use a wide spatula to remove them from the oil and drop in the cold saffron syrup. Toss around in the syrup to get a coat of syrup on all the bamiyeh and then remove them from the syrup.
As they’re hot, dip them in the cold syrup for couple minutes. Place them on a strainer to drain the extra syrup and serve in a plate, sprinkle with ground pistachios or not.
Hope you enjoy this recipe. As usual, you can watch me making this recipe on my Instagram page .
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