Green tea brewed with saffron, cardamom, cinnamon and rose petals, served with slivered almonds — the iconic warming tea ceremony drink of the Kashmir Valley.
Ingredients
2 tsp green tea leaves or 2 green tea bags
2 cups water
4 green cardamom pods — lightly crushed
1 small cinnamon stick — 2 cm
4 to 5 saffron strands
4 to 5 dried rose petals (optional)
1 tsp honey or sugar to taste
6 to 8 slivered almonds to garnish each cup
Method
Bring 2 cups water to a boil. Add crushed cardamom and cinnamon.
Boil 3 minutes to extract the spice.
Add green tea leaves. Reduce to medium. Steep 3 to 4 minutes.
Do not steep longer or the tea becomes bitter.
Add saffron strands and rose petals if using.
Steep 1 more minute. The saffron releases a beautiful golden colour.
Strain into cups through a fine strainer.
Add honey or sugar to taste.
Garnish each cup with 3 to 4 slivered almonds.
Serve immediately. Kahwa is always served without milk.