Zoolbia (lacy saffron fritters)

• plain flour↗175g g
• fast-acting dried yeast↗1 x 7g sachet g
• Greek yogurt↗75g g
• Iranian saffron threads↗pinch of

  ground using a pestle and mortar, then dissolved in 2 tbsp boiling water

• vegetable oil↗

  for frying

• icing sugar↗3 tbsp tbsp

  for dusting

• green pistachio↗70g Persian g

  slivers, finely ground

Step-by-step instructions

1. 1

   Sift the flour into a mixing bowl, and add a pinch of salt and the yeast. Pour over 250ml warm water and mix well, leaving to sit for a few minutes. Add the yogurt and combine until you have a thick batter, then add the saffron liquid and mix well until the batter has a pale golden colour. Cover the bowl and leave to rest at room temperature for 2 hrs, until it begins to bubble.

2. 2

   Pour about 2 inches of oil into a large frying pan over a medium-high heat – the oil is hot enough when a drop of batter sizzles immediately. Pour the batter into a squeezy bottle, or use a piping bag with a narrow nozzle, or even a spoon, if you’re feeling confident.

3. 3

   Carefully pipe the first fritter into the oil, making a small lacy pattern – don’t go too wide as they'll expand in the pan – and fry for 90 seconds or until golden brown. Flip it and fry for a further 30 seconds until golden brown – making sure it's not too pale and not burnt either. Remove the fritter and drain onto a plate lined with kitchen paper. Repeat until all the fritters are done. Allow them to cool a little, then arrange on a large platter. Traditionally these would be soaked in a heavy sugar syrup, but you can also dust with icing sugar and sprinkle with finely ground pistachios.