1 Dissolve the potato flour or neshasteh in yoghurt until you have a smooth mixture. Add the wheat and stir well with a spoon. Let the dough rise for two hours.
2 Heat oil in a saucepan or a frying pan. Pour the mixture into a small plastic bag, cut a tiny hole in one corner of the bag. Squeeze the mixture out in spirals into the boiling oil with different numbers of rings. Remove the deep-fried Zolbias from the oil with a skimmer, place them in a sieve to let the oil drain. Put the Zolbias one-by-one into the syrup that you made beforehand. When the Zolbias have absorbed the syrup, place them on a platter.