📝 About This Recipe
More than just a beverage, Arabic Coffee (Qahwa) is a profound symbol of hospitality and heritage across the Arabian Peninsula. This golden-hued elixir is characterized by its light-roasted beans and a fragrant infusion of green cardamom and saffron, offering a complex, floral, and earthy profile. Unlike Western coffee, it is unfiltered and unsweetened, designed to be sipped slowly in a social setting to honor guests and tradition.
🥗 Ingredients
The Coffee Base
- 3 cups Water (Filtered water is preferred for the cleanest flavor)
- 3 tablespoons Arabic Coffee Beans (Lightly roasted (blonde) and coarsely ground)
The Aromatics
- 1.5 tablespoons Green Cardamom Pods (Crushed or coarsely ground just before use)
- 1/4 teaspoon Saffron Strands (High quality 'Sargol' or 'Negin' grade for color and aroma)
- 2-3 pieces Cloves (Whole pods for a subtle spicy depth)
- 1/2 teaspoon Rose Water (Optional, for a floral finish)
- 1/8 teaspoon Ground Ginger (Optional, for a slight warming kick)
👨🍳 Instructions
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1
Begin by measuring 3 cups of filtered water and pouring them into a Dallah (traditional Arabic coffee pot) or a small deep saucepan.
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2
Place the pot over medium-high heat and bring the water to a rolling boil.
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3
Once boiling, add the 3 tablespoons of coarsely ground light-roasted coffee. Do not stir immediately; let the grounds settle naturally.
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4
Reduce the heat to low. Allow the coffee to simmer gently for about 10-12 minutes. You will see the foam rise and then settle; this slow extraction is key to the flavor.
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5
While the coffee simmers, prepare your cardamom. Use a mortar and pestle to crush the pods until they are a coarse powder. Freshness is vital here.
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6
After the 12-minute simmer, remove the pot from the heat and let it rest for 1 minute to allow the sediment to settle at the bottom.
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7
Add the crushed cardamom and the whole cloves to the pot. If using ginger, add it now as well.
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8
Return the pot to the low heat and bring it back to a very brief simmer for another 2-3 minutes. This infuses the spices without boiling off their volatile oils.
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9
Remove the pot from the heat permanently. Stir in the saffron strands and the rose water if you are using it.
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10
Let the coffee stand for 2-5 minutes. This 'resting' period is crucial as it allows all the coffee silt and spice fragments to sink to the bottom.
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11
If using a serving Dallah, pre-warm it with a little hot water, discard the water, then carefully strain the coffee into the serving pot, leaving the sediment behind.
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12
Pour the coffee into small 'Finjan' cups, filling them only about one-third or halfway full, and serve immediately while steaming hot.
💡 Chef's Tips
Always use a light roast (often called 'blonde' or 'cinnamon' roast) to ensure the authentic golden color and tea-like consistency. Never add sugar to the pot; the sweetness in the ritual comes entirely from the accompanying dates. Freshly grinding your cardamom pods right before brewing makes a world of difference in the aromatic profile. If the coffee is too bitter, you likely boiled it too vigorously; keep the heat at a 'lazy' simmer. To get a clear pour, don't stir the coffee after the final rest; let gravity do the filtering for you.
🍽️ Serving Suggestions
Serve with a plate of high-quality Medjool or Sukari dates to balance the coffee's bitterness. Pair with a selection of dried fruits like apricots or figs for a varied texture. Accompany with 'Ma'amoul' (shortbread cookies stuffed with dates or nuts) for a classic afternoon treat. Offer a small bowl of raw almonds or walnuts on the side for a savory crunch. Always serve using the left hand to hold the Dallah and the right hand to offer the Finjan to guests.