Persian Tea Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ TBSP loose tea leaves (Persian, English Breakfast, Irish Breakfast, Earl Grey mix)
1-2 cups cold water (freshly boiled) for steeping tea leaves
2 cardamom pods, cracked open slightly (optional)
Extra 6-8 cups of cold water for boiling
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Directions: |
Directions:Bring 2 cups of fresh cold water to a boil in a samavar, an electric kettle or a stove top kettle.
Add 1 ½ tablespoons loose tea and the optional cracked cardamom to the teapot. This is how Laura and Mo make it. Pour the hot boiling water over the tea leaves.
Cover the teapot and place it on the samavar or a cup warmer. Cover the top loosely with a folded napkin. Do not let the napkin come in contact with the heated surface.
Steep the tea for 10-15 minutes, or until the desired color.
Meanwhile boil 6-8 cups of fresh cold water in the samavar or electric kettle. Keep very hot.
Use a strainer and pour about 2 ounces of the brewed tea into each tea glass. The strainer will catch the floating tea leaves.
Fill each glass with freshly boiled hot water. Adjust the color to your taste.
The tea will be very hot and you need to wait before drinking it until the temperature has cooled down to your liking. Serve tea with sugar cubes (my favorite is cardamom flavored sugar cubes), sweets, pastries or just black. |
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Number Of
Servings: |
Number Of
Servings:6-8 cups |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: I use my samavar and teapot Laura and Mo brought back from Iran. Fill the samavar with desired amount of cold water, put the lid on and boil the water. Turn heat to low.
Place tea and cardamom in the teapot. Fill the teapot 3/4 full with water from the samavar and place lid on teapot, then place teapot on top of samavar.
Steep for at least 15 minutes. Use a strainer when pouring a VERY SMALL amount, about 2 ounces or less, into your teacup to catch any leaves. Add water from the samavar to dilute, adjusting the color (strength) to your taste.
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