Zulbia is a sweet confection prepared by deep-frying thin coils of fermented batter and then soaking them in a fragrant sugar syrup. Although it is believed to have its origins in Persia, zulbia or jalebi is an international dessert with variations that spread throughout the Middle East, India, and Asia. Its golden color and delicate crispness have made it a favorite accompaniment to tea in both homes and pastry shops. To make zulbia, a batter is prepared by mixing refined flour with yogurt or fermented starter, a little cornstarch, baking soda, and sometimes a splash of rosewater. The batter is rested to develop a slight tang and a smooth consistency. Using a special funnel or piping bag, it is poured into hot oil in looping, spiral patterns that expand and puff as they fry. The pieces are turned until evenly golden and crisp, then immediately immersed in warm syrup made with sugar, water, saffron, rosewater, and sometimes a dash of lemon juice to prevent crystallization. After a short soak, they are removed and set to drain on racks, leaving them saturated but not soggy. The flavor is sweet and floral, with a hint of acidity from the syrup balancing the richness of the fried dough. Because it holds up well over time, zulbia is often prepared in large batches to be served over several days or packaged as a gift. Historical records suggest that variations of zulbia were made across Persia and the Indian subcontinent as early as the medieval period, with recipes spreading along trade routes and adapting to local tastes.
Gosh-e fil is a crisp, deep-fried pastry from Iran and Afghanistan. The name translates to “elephant ear” in Persian, referring to its broad, curved shape that resembles the ear of an elephant. This sweet is a staple during celebrations and is commonly enjoyed alongside a cup of tea, particularly during festive gatherings or in the evenings when families come together. To prepare gosh-e fil, dough is made by combining flour, eggs, yogurt, baking powder, butter, and a splash of rosewater to impart a delicate fragrance. The dough is rolled out thinly and cut into pieces that are then shaped by hand to form their characteristic curves. Each piece is deep-fried until golden and crisp, then drenched or dusted generously with powdered sugar and sometimes ground pistachios. The final touch is often a drizzle of cardamom-infused syrup or extra rosewater to enhance the aroma and sweetness. Although it may be prepared in homes, gosh-e fil is also sold fresh in pastry shops and bazaars, where its inviting aroma and distinctive shape draw in locals and visitors alike.
Firnee is a traditional dessert that is believed to have originated in India, where it is known as phirni. Afghan firnee is usually made with cornstarch (instead of ground rice in the Indian version) that is cooked in a mixture of milk and sugar, and just like Indian phirni, it is typically flavored with aromatic spices such as cardamom, saffron, and rose water. The traditional version calls for sprinkling the dessert with finely ground pistachios, but these days it is often enriched with pieces of seasonal fruit, dried fruit, or coconut flakes. Similarly to Indian phirni, Afghan firnee is also traditionally prepared for special events and festivities such as weddings and religious holidays like Ramadan and Eid. In Afghanistan, rose water-flavored and banana-flavored firnee are the two favorite versions of this sweet treat.
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For the “3 Worst Rated Afghan Desserts” list until July 16, 2026, 574 ratings were recorded, of which 265 were recognized by the system as legitimate.
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