📝 About This Recipe
Chai-e-Siyah, or Afghan Black Tea, is more than just a beverage; it is a profound symbol of hospitality and the social fabric of Afghanistan. This aromatic brew is characterized by its deep amber hue, the floral warmth of freshly crushed cardamom, and a clean, invigorating finish. Perfectly balanced and traditionally served after every meal, it offers a moment of serenity and connection in every steaming glass.
🥗 Ingredients
The Brew Base
- 4 cups Filtered Water (freshly drawn and cold)
- 2 tablespoons Loose-leaf Black Tea (High-quality Ceylon or Assam varieties are preferred)
Aromatics
- 6-8 pieces Green Cardamom Pods (slightly cracked to release oils)
- 1/4 teaspoon Ground Cardamom (for an extra aromatic finish)
- 1/2 teaspoon Rose Water (optional, for a floral Herati-style touch)
Sweeteners and Accompaniments
- 4 teaspoons White Sugar (to be served on the side or added to taste)
- 4 sticks Nabat (Saffron Rock Candy) (traditional Afghan sweetener)
- 1 tablespoon Shelled Pistachios (slivered for garnish)
- 1/4 cup Dried Mulberries (Tut) (served on the side as a natural sweetener)
- 1/4 cup Noql (Sugar-coated Almonds) (a classic side treat)
👨🍳 Instructions
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1
Begin by rinsing your teapot with hot water to warm the vessel; this ensures the tea maintains its temperature during the steeping process.
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2
Place 4 cups of fresh, filtered water into a stovetop kettle and bring it to a vigorous, rolling boil.
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3
While the water heats, use a mortar and pestle to lightly crush the green cardamom pods until the husks split, exposing the dark seeds inside.
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4
Add the loose-leaf black tea and the crushed cardamom pods directly into the warmed teapot.
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5
Once the water reaches a boil, remove it from the heat and wait 30 seconds to let the temperature drop slightly to roughly 200°F (93°C) to avoid scorching the tea leaves.
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6
Pour the hot water over the tea leaves and cardamom in the teapot, filling it to the top.
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7
Cover the teapot with its lid and place a decorative tea cozy or a clean kitchen towel over it to trap the steam and heat.
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8
Allow the tea to steep undisturbed for exactly 5 minutes for a robust flavor without bitterness.
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9
Perform the 'Return to the Pot' ritual: Pour one cup of tea out into a glass and immediately pour it back into the teapot. Repeat this twice to mix the infusion and aerate the tea.
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10
Stir in the ground cardamom and the optional rose water at this stage for a final burst of fragrance.
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11
Place a fine-mesh strainer over small, clear glass tea cups (Istakan) to catch the leaves and cardamom husks.
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12
Pour the tea into the glasses, filling them about three-quarters of the way to allow room for the aroma to circulate.
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13
Drop a few slivered pistachios into each glass if desired; they will float beautifully on the surface.
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14
Serve immediately while steaming hot, alongside a tray of sweeteners and dried fruits.
💡 Chef's Tips
Always use loose-leaf tea rather than tea bags for a deeper, more authentic flavor profile. If the tea tastes too strong or bitter, reduce the steeping time by one minute in your next batch. Store your cardamom pods whole and only crush them right before brewing to preserve the volatile oils. For a truly traditional experience, use a samovar if you have one to keep the water at a constant simmer. Never boil the tea leaves directly in the water for long periods, as this releases excess tannins and ruins the delicacy.
🍽️ Serving Suggestions
Serve with 'Gosh-e-Fil' (Elephant Ear pastries) for a classic afternoon snack. Pair with a bowl of dried mulberries and raisins to sweeten the palate naturally between sips. Offer 'Nabat' (saffron rock candy) sticks so guests can stir in their desired level of sweetness. Accompany with a plate of fresh dates and walnuts for a healthy, traditional Afghan spread. Serve after a heavy meal of Kabuli Pulao to aid digestion and refresh the senses.