Kashmiri kahwa
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Green tea brewed with saffron, cardamom and cinnamon and served with slivered almonds, Kashmir's drink of welcome.
Region: Kashmir valleyOccasion: Welcoming guests; after meals, especially after a WazwanTime: 10 minServes: 4Vegan
Ingredients
- 4 cups water
- 2 tsp green tea leaves
- 6–8 strands saffron
- 3 green cardamoms, lightly crushed
- 1 small stick cinnamon
- 2 cloves (optional)
- Sugar or honey to taste
- 8 almonds, thinly sliced
Method
- Bring the water to a boil with the cardamom, cinnamon and cloves, and simmer for 3–4 minutes.
- Add the saffron and the tea leaves, turn off the heat and let it steep for 2 minutes.
- Strain into cups and add sugar or honey.
- Top each cup with sliced almonds and serve hot.
History
Kahwa is traditionally brewed in a samovar, a large brass or copper kettle with a central chamber for hot coals, a style believed to have reached Kashmir through Central Asian trade.
Significance
Kahwa is offered to every guest and is drunk after heavy meals to aid digestion, and in winter to keep warm.