Kashmiri Kahwa
A fragrant green tea infused with saffron, cinnamon and cardamom, sweetened lightly and topped with slivered almonds, traditionally brewed in a copper samovar.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 60 kcal
Equipment
- •Samovar or small pot
Nutrition
Per serving, approximate
- Calories
- 60 kcal
- fat
- 1 g
- carbs
- 12 g
- fibre
- 0 g
- protein
- 1 g
- calories
- 60 kcal
Instructions
- 1
Bring the water to a boil with the cardamom and cinnamon.
- 2
Add the saffron strands. Let them steep for a minute to release their colour and aroma.
- 3
Add the green tea leaves. Simmer gently on low heat for 3-4 minutes without boiling hard.
- 4
Strain the tea into cups.
- 5
Sweeten with sugar or honey if you like.
- 6
Top each cup with a few slivers of almond. Serve hot.
Chef's tips
Never boil the tea leaves hard, as this makes the kahwa (spiced green tea) bitter. Use good quality saffron for a rich golden colour and aroma.
Ingredient substitutions
- green tea leaves → Kashmiri kehwa tea blend if available
Storage
Best served fresh; does not store well once brewed.
Reheating
Gently warm without boiling.
Common mistakes to avoid
- •Boiling the tea for too long, which makes it taste bitter.
Serving suggestions
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