Kahwa (Kashmiri Green Tea with Saffron, Cardamom and Almonds)

Ingredients

• 800 ml water
• 1 cinnamon stick (about 5 cm), broken in half
• 6 green cardamom pods, lightly crushed
• 4 cloves
• 1 tsp fresh ginger, finely grated (optional)
• 12 saffron strands, crushed and soaked in 2 tbsp warm water
• 2 tbsp loose green tea leaves (or 4 green tea bags)
• 2 tbsp honey, or sugar to taste
• 8 almonds, blanched and thinly sliced
• 1 tbsp dried rose petals (optional)

Instructions

1. Crush the saffron strands between your fingers into a small bowl, add 2 tbsp warm water and set aside to bloom. It should turn deep orange-gold.
2. Pour the water into a medium saucepan. Add the cinnamon, cardamom, cloves and ginger, and bring to a boil over medium heat.
3. Lower the heat and simmer gently until the water turns pale golden and smells strongly of spice.
4. Switch off the heat and let the bubbling settle for 30 seconds. Add the green tea leaves and the saffron with its soaking water, then stir once.
5. Cover and steep for 2 to 3 minutes only. The tea should be a clear yellow-green; longer steeping turns it bitter.
6. Strain into a warm teapot or straight into cups. Stir in the honey, a little at a time, until lightly sweet.
7. Scatter sliced almonds and rose petals, if using, over each cup and serve hot.

Tips

• Do not boil the green tea leaves. Add them off the heat so the tea stays smooth and not harsh.
• Add honey after straining and slightly cooling, as very hot liquid dulls its flavour.
• Crush cardamom pods just before using so the aroma is strongest.
• For a stronger spice flavour, let the spices simmer 2 minutes longer before adding the tea.