5saffron strandsor the saffron sugar sticks to serve
3cardamom pods, split
1cinnamon stick
Chaii Shirin
2Tbsploose black tea like Ceylon or English breakfast
500mlwaterfor brewing tea
1litrewaterfor topping up
white sugar as needed1-2 tsp per person, each serving (that's 2-4 sugar cubes)
Instructions
Put the kettle on with the 500ml (2 cups) of water and place the 2 Tbsp tea leaves in the tea pot.
When the water is boiling, pour it over the tea leaves, along with any flavouring you may be using. Cover with the lid and place a tea towel over the top of the tea pot and brew for 5 minutes. Or 10 if you want a stronger tasting tea with a more pronounced tannin flavour.If using rose or orange flower water, stir it in at the end of brewing time.
While the tea is brewing, put the kettle back on with the second batch of water.
When the tea is done brewing, pour it into 4 glasses through a strainer, reaching only ¼ of the way up. Or ⅓ or halfway up for stronger tea.
Top up with water. Add sugar if desired for chaii shirin, Persian sweet tea.
Layered Chaii Shirin (see video)
Brew the tea as in steps 1 and 2 above.
Place 1 tsp or 2 cubes of sugar in your tea glass. Pour hot water up to the ¼ mark and stir to dissolve the sugar.
Tilt your glass and very slowly pour the brewed tea in, straightening the glass gradually as it fills up.
Video
Notes
Nutrition is for Persian tea without sugar.1 tsp white sugar has 16 calories, 4.2g sugar, 4.2g total carbs.