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Persian Tea (Chai)

A fragrant and warming spiced tea brewed with cardamom, cloves, cinnamon, and saffron. Ready in 15 minutes and perfect for gatherings or quiet mornings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Drinks and Beverages
Cuisine: Persian
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups water
  • 2 tablespoons black tea leaves or 4 tea bags
  • 4 to 5 cardamom pods lightly cracked
  • 3 to 4 whole cloves
  • 1 small cinnamon stick about 1 inch
  • 8 to 10 saffron threads lightly toasted
  • 1 to 2 teaspoons sugar or honey per cup optional
  • Sliced fresh lemon or lime optional

Equipment

  • Kettle or pot for boiling water
  • Teapot (ceramic or glass)
  • Fine mesh strainer
  • Small mortar and pestle
  • Measuring spoons
  • Small tea glasses or cups
  • Spoon for stirring

Method
 

  1. Toast the saffron threads in a dry skillet over low heat for about 30 seconds.
  2. Crack the cardamom pods using a mortar and pestle until slightly opened.
  3. Bring 4 cups of water to a rolling boil in a kettle or pot.
  4. Add the cracked cardamom pods, cloves, and cinnamon stick to the boiling water and simmer for 2 to 3 minutes.
  5. Add the black tea leaves or tea bags and stir gently.
  6. Steep the tea and spices for 3 to 4 minutes, depending on desired strength.
  7. Place the toasted saffron threads in a heat-safe bowl, pour 2 to 3 tablespoons of hot water over them, and steep for a few minutes.
  8. Strain the brewed tea into a teapot or serving glasses, discarding the solids.
  9. Divide the saffron-infused water among the glasses and stir gently to combine.
  10. Sweeten with sugar or honey to taste and serve with lemon or lime slices.

Notes

Do not let the tea sit more than 10 minutes to avoid bitterness. Serve immediately in small glasses.