This simple yet addictive deep-fried Persian dessert works equally well with any kind of sugar syrup. I use saffron, but you could try rosewater, orange blossom or your own blend of flavours. The saffron syrup will continue to develop flavour and colour over a period of seven days, so begin this step up to a week in advance.This simple yet addictive deep-fried Persian dessert works equally well with any kind of sugar syrup. I use saffron, but you could try rosewater, orange blossom or your own blend of flavours. The saffron syrup will continue to develop flavour and colour over a period of seven days, so begin this step up to a week in advance.