Persian Plateau & Isfahan
Zoolbia
Starch and yogurt come together in this Persian dessert, flavoured with rose water and simmered on the stove.
1 hr 15 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 60 min · 75 min total
- medium
- 1
Mix starch, 1-2 spoons of sugar, and water, then add yogurt and mix well until the mixture is even and smooth.
- 2
Heat oil in a pan until hot. Pour the mix through a funnel into the pan creating round lattice shapes about 5-6 cm in diameter.
- 3
Turn heat down and fry fully on one side, then on the other. Mix well sugar, rose-water, and a glass of water.
- 4
Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak zoolbia in the syrup for about 5 minutes, then serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
