Kashmiri Kahwa
Kashmiri Kahwa is a saffron green tea with cinnamon, cardamom, and almond slivers, steeped gently so the tea stays clear and aromatic.
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7 mintotal
Prep 2 min · Cook 5 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active time includes boiling the spices and steeping the green tea off the heat.
Method
In a saucepan, add water, crushed cinnamon stick, cardamom powder, and saffron strands. Bring it to a rolling boil over medium heat.
Let the water boil for about 3-4 minutes so the spices release their aroma and the water turns a lovely golden yellow color from the saffron.
3–4 min
Turn off the heat. Add the Kashmiri green tea leaves to the hot water.
Cover the pan with a lid and let it steep for 2-3 minutes. Do not boil the green tea leaves on the flame, or the tea will turn bitter.
2–3 min
Strain the tea into cups. Stir in sugar until dissolved.
Garnish each cup generously with slivered almonds before serving.
How to tell it's done
A clear, golden-yellow aromatic broth that is very light, warming, and scattered with crunchy almond slivers.
Nutrition
Per serving, from 2 servings.
76kcal
Where the calories come from
- Protein1 g5%
- Carbohydrate13.8 g69%
- Fat2.3 g26%
- Sugars
- 12.7 g
- Saturated fat
- 0.2 g
- Fibre
- 0.7 g
- Sodium
- 10 mg
- Potassium
- 39 mg
- Calcium
- 61 mg
- Iron
- 0.2 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
The key to perfect Kahwa is never boiling the green tea leaves. Only boil the spices, and steep the tea leaves off the flame.
What to serve it with
Serve hot, traditionally from a samovar, especially during cold winter mornings or after a heavy meal as a light aromatic finish.
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