📝 About This Recipe
Experience the legendary 'Sheer Chai' or Qaymaq-Chai, a velvety, rose-hued elixir that serves as the crown jewel of Afghan hospitality. This traditional breakfast tea is celebrated for its unique chemical transformation from green tea to deep ruby red, finished with a crown of rich, clotted cream (qaymaq). It is a fragrant, cardamom-infused ritual that turns a simple morning meal into a luxurious sensory journey through the heart of Kabul.
🥗 Ingredients
The Tea Base
- 4 tablespoons Loose-leaf Green Tea (Gunpowder green tea is preferred for its robust flavor)
- 4 cups Cold Water (Divided into 2 cups for boiling and 2 cups for the 'shocking' process)
- 1/2 teaspoon Baking Soda (Crucial for the color transformation)
- 8-10 pieces Green Cardamom Pods (Lightly crushed to release oils)
The Dairy & Sweetener
- 3 cups Whole Milk (Full fat is essential for the authentic mouthfeel)
- 1/2 cup Qaymaq (Clotted Cream) (Store-bought clotted cream or thick double cream works well)
- 3-4 tablespoons Granulated Sugar (Adjust to personal preference)
- 1 teaspoon Rose Water (Optional, for a floral aromatic lift)
Garnish & Service
- 2 tablespoons Raw Pistachios (Slivered or finely crushed)
- 1/2 teaspoon Ground Cardamom (For a final aromatic dusting)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or a traditional 'deg', combine the loose green tea leaves with 2 cups of cold water.
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2
Bring the mixture to a vigorous boil over medium-high heat. Allow it to boil until the liquid reduces by half, leaving a dark, concentrated tea essence.
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3
Stir in the baking soda. Watch closely as the tea foams up; this reaction is essential for breaking down the tannins to achieve the pink color later.
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4
Add the crushed cardamom pods to the boiling concentrate and continue to cook for another 2-3 minutes.
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5
Now comes the 'shocking' process: Pour in the remaining 2 cups of ice-cold water. Using a large ladle, scoop up the tea and pour it back into the pot from a height of about 12 inches.
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6
Repeat this aerating/ladling process for at least 5-10 minutes. This oxygenates the tea, causing it to turn from a muddy brown to a deep, dark burgundy or purple-red.
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7
Once the tea is a deep red, turn the heat to low and add the whole milk. Watch the magic as the dark red tea transforms into a beautiful, dusty rose pink.
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8
Add the sugar and stir until completely dissolved. Let the tea simmer gently on low heat for 10-15 minutes to allow the flavors to meld and the milk to thicken slightly.
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9
Stir in the rose water (if using) during the last minute of simmering.
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10
Strain the tea through a fine-mesh sieve into a warmed teapot or individual cups to remove the tea leaves and cardamom husks.
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11
Whip the qaymaq (clotted cream) slightly in a small bowl to make it spoonable.
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12
Pour the hot tea into cups, leaving a little room at the top. Gently float a generous tablespoon of qaymaq on the surface of each cup.
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13
Garnish with a sprinkle of slivered pistachios and a pinch of ground cardamom. Serve immediately while piping hot.
💡 Chef's Tips
The 'shocking' and aerating process (pouring from a height) is not optional; it is the physical action that develops the signature color and froth. Always use cold water for the shocking step, as the temperature drop aids the chemical reaction with the baking soda. If you cannot find authentic Afghan Qaymaq, a mixture of Mascarpone and heavy cream or English Clotted Cream is an excellent substitute. Be careful not to add too much baking soda, or the tea will develop a metallic, soapy aftertaste. For a deeper pink, use more tea leaves and extend the aeration time.
🍽️ Serving Suggestions
Serve with fresh, warm Afghan Naan or 'Khasa' bread for dipping into the cream. Pair with 'Rot' (a sweet Afghan semi-sweet bread) for a traditional breakfast experience. Accompany with a small bowl of sugar-coated almonds (Noql) or dried mulberries. Serve alongside 'Paneer' (fresh Afghan cheese) and walnuts for a balanced, protein-rich morning meal. Best enjoyed in small transparent glass cups to showcase the beautiful pink hue.