Recipe
Why make it
A fragrant, golden-green tea simmered with cinnamon, cardamom, cloves and saffron, then topped with sliced almonds. It is served without milk and is lovely after a heavy meal or on a cold evening.
Serves 4
+ 2 more in the full recipe
Step 1 of 7
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.
Step 2 of 7
Pour the water into a medium saucepan. Add the cinnamon, cardamom, cloves and ginger, and bring to a boil over medium heat.
Step 3 of 7
Lower the heat and simmer gently until the water turns pale golden and smells strongly of spice.
Step 4 of 7
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.
Step 5 of 7
Cover and steep for 2 to 3 minutes only. The tea should be a clear yellow-green; longer steeping turns it bitter.
The last 2 steps are in the full recipe.
Cook’s tip
Do not boil the green tea leaves. Add them off the heat so the tea stays smooth and not harsh.
Ready to cook?
Exact amounts, every step, timings and tips, free on RecipenKitchen.