CHAI
iranian tea
Each Middle Eastern country has different ways of preparing tea, and each has a particular fondness for one type of tea leaf. Iranians use Assam tea, often flavoring it with spices. Iranians also prize their own local tea, which is grown on the northern slopes of Gilan province not far from the Caspian Sea. It is the custom in Iran to sweeten tea by sipping it through sugar cubes. Of course, you can also simply stir granulated sugar into the tea. This recipe is for a cinnamon and cardamom tea—a heady brew.
SERVES 4
4 tsp Assam tea leaves
1/2 cinnamon stick, broken into 2 or 3 pieces
4 green cardamom pods, pounded in a mortar with a pestle
21/2 cups [600 ml] boiling water
Put the tea leaves, cinnamon, and cardamom pods in a teapot. Add the boiling water and let infuse for a few minutes. Serve in typical Middle Eastern glass teacups.
Variation: You can vary the tea by substituting a few saffron threads, or by adding dried rosebuds and, just before serving, a few drops of rose water to enhance the fragrance. Dried limes are also used—use one dried lime for this recipe; quarter it and remove any seeds before letting it infuse for a few minutes with the tea leaves. Dried rosebuds and dried limes may be purchased from Kalustyan’s (see Sources, page 162).
