📝 About This Recipe
In the heart of Afghanistan, Kahwah is more than just a tea; it is a timeless gesture of hospitality and a soothing balm for the soul. This aromatic infusion blends high-quality green tea leaves with the warmth of green cardamom, the floral luxury of saffron, and the crunch of slivered nuts. It is a light, golden beverage that balances delicate spice with a natural sweetness, making it the perfect restorative drink for any time of day.
🥗 Ingredients
The Tea Base
- 4 cups Water (filtered water is preferred for the cleanest flavor)
- 2 teaspoons Loose Leaf Green Tea (use a high-quality Chinese Gunpowder or Afghan green tea)
Aromatics and Spices
- 6-8 pieces Green Cardamom Pods (lightly crushed to release the seeds' oils)
- 1/4 teaspoon Saffron Threads (high-quality Afghan or Persian saffron)
- 1 piece Cinnamon Stick (about 2 inches long)
- 1/2 inch Fresh Ginger (peeled and thinly sliced)
Sweetener and Texture
- 2-3 tablespoons Honey or Rock Sugar (Nabat) (adjust to personal preference)
- 1 tablespoon Slivered Almonds (blanched and thinly sliced)
- 1 tablespoon Pistachios (unsalted, finely slivered or crushed)
- 1/2 teaspoon Rose Water (optional, for an extra floral note)
👨🍳 Instructions
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1
Begin by lightly crushing the green cardamom pods using a mortar and pestle just until they crack open, ensuring the aromatic black seeds inside are exposed.
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2
In a small bowl, take a pinch of the saffron threads and crush them into a fine powder, then add a tablespoon of warm water to let them bloom while you prepare the tea.
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3
Pour 4 cups of filtered water into a medium-sized stovetop kettle or a deep saucepan and bring it to a rolling boil over medium-high heat.
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4
Once the water reaches a boil, add the crushed cardamom pods, the cinnamon stick, and the sliced ginger to the pot.
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5
Reduce the heat to low and let the spices simmer gently for about 5 minutes. This allows the water to become fully infused with the essential oils of the spices.
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6
Turn off the heat completely before adding the green tea leaves. This prevents the delicate tea leaves from boiling, which can result in a bitter taste.
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7
Add the loose green tea leaves to the spiced water and cover the pot with a tight-fitting lid.
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8
Let the tea steep for exactly 3 to 4 minutes. You are looking for a pale golden hue; steeping too long will make it overly astringent.
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9
While the tea steeps, place a few slivers of almonds and pistachios into the bottom of each serving glass or traditional tea cup.
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10
Stir in the bloomed saffron water and the rose water (if using) into the main pot, giving it a gentle swirl to distribute the vibrant color.
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11
Strain the tea through a fine-mesh sieve directly into the prepared glasses, pouring from a slight height to create a tiny bit of froth and release the aroma.
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12
Stir in your sweetener of choice—honey or rock sugar—until fully dissolved and serve immediately while steaming hot.
💡 Chef's Tips
Always use fresh cardamom pods rather than pre-ground powder for the most authentic and bright flavor profile. Be careful not to boil the green tea leaves; boiling water can burn the leaves and create a harsh, bitter aftertaste. If you don't have saffron, a tiny pinch of turmeric can provide a similar golden color, though the flavor will differ. For a more traditional experience, use 'Nabat' (Afghan rock sugar) which melts slowly and provides a mellow sweetness. Adjust the amount of ginger based on your preference for 'heat'—more ginger makes for a wonderful winter warming drink.
🍽️ Serving Suggestions
Serve with a side of dried mulberries (tut) and raisins, which are traditional Afghan accompaniments. Pair with almond-stuffed dates for a natural, chewy sweetness that complements the spiced tea. Enjoy alongside a plate of 'Gossh-e-Fil' (Elephant Ear pastries) during festive gatherings. Serve in clear glass cups to showcase the beautiful golden-amber color of the saffron-infused liquid. Offer a small bowl of extra slivered nuts on the side for guests who prefer more texture in their tea.