The result is a crispy tangle of dough that resembles funnel cake. After frying, zoolbia are soaked in a sugar syrup flavored with saffron, rose water, and sometimes cardamom and ground pistachios. This sweet dessert is a part of South Asian and Iranian cuisines: In Iran, zoolbia are traditionally served during iftar, the post-sunset Ramadan meal, and Nowruz (Iranian New Year).