Persian Tea
Growing up, freshly made Persian Tea was always brewing, infused with a delicate warming cardamom flavor. Make it with just a teapot, in a samovar, or with stackable tea kettles.
Servings: 1 cup
Calories: 13kcal
Ingredients
- 1 tbsp Ceylon tea Assam or Darjeeling ok
- 2 cardamom pods
- 1 cup hot water
For Serving
- saffron nabot optional
- rose water optional
- sprig of mint optional
Instructions
- Bring water to boil.
- In the meantime, measure 1 tablespoon of black loose leaf tea and crack open 2 cardamom pods.
- Steep the tea and cardamom pods in 1 cup of boiling hot water for 5 minutes.
- Strain out tea and cardamom pods.
- Serve in a glass with optional rose water, optional mint, and optional nabot or other sweetener.
Video
Notes
Traditionally this tea is made in either a samovar or with stackable tea kettles, but now this is my go-to way to make it.
Using boiling hot water to begin and leaving the tea to steep for the full five minutes is important to reach the full depth of flavor.
Looking for a shortcut? Try these Persian tea bags infused with cardamom.
Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 50mg | Fiber: 1g | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
