Iranian style hot tea recipe

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Chai

drink hot chai

National drink of Iran.

Tea leaves steeped in hot water and spiced with cardomon. The teapot is kept warm on samover.

Served piping hot in small, transparent glasses and sipped along with homemade suger cubes held in the mouth. To view recipe for persian style sugar wafers called Poolaki, see below.

Samovars have been used at least for two centuries in Iran, and expatriates everywhere maintain it. Every household as at least one samovar, whether it be an electrical, oil-burning or natural gas-consuming on.

Enjoyed before meals, while shopping, when visiting friends, after dinner, etc,.


Ingredients

  1. Dargeeling - 2 parts
  2. Earl Grey - 1 part
  3. Orange Pekoe - 1/2 part
  4. Cardamom - 1/4 teaspoon (optional)
  5. Sugar-cubes

Directions

  1. Boil water in a kettle
  2. Place two tablespoons of tea leaves into teapot and dash of cardamom and let steep for 3 to 5 minutes.
  3. Serve in transparent tea cups made to withstand hot liquids.

Notes:

  1. Serve with sugar-cubes flavored with anise.
  2. To view recipe for persian style sugar wafers called Poolaki, see below.

Poolaki Iranian style candy wafer recipe

Persian poolaki

Persian sugar wafers called Poolaki.

Poolaki is caramelized sugar wafers. Caramelized the sugar by slowly heating in a sacuse pan until it turns into a liquid, seasoned with a dash of ground anise powder.

Mixture is spooned onto cookies sheets, which will spead out into a roundish medallion shaped wafer. Let sit for a few hours until wafter harden into crunchy sweet treats.

Optionally, you can sprinkle slivers of pistachio nuts on top of wafers as it cools or stir in sesame seeds while mixture is still in the sauce pan.


Ingredients

  1. Sugar - 2 cups
  2. Anise - 1/2 teaspoon
  3. Pistachios - 2 tablespoons slivered
  4. Sesame Seeds - 1 teaspoons

Directions

  1. If you like, slightly rub bottom of sauce pan with unsalted butter.
  2. Place sauce pan over high heat for a minute or so.
  3. Slowly place sugar into sauce pan with a spoon, stir constantly until sugar liquefies which should be an amber colour.
  4. Slowly sprinkle in ground anise powder and keep stirring.
  5. Optionally, you can stir in some sesame seeds, as well.
  6. Remove sauce pan from heat when ingredients are thoroughly mixed with liquefied sugar.

Form Wafers:

  1. Have a metal cookie pan or place tin foil over-top a plate.
  2. Use a tablespoon to lift a small amount of hot liquid from sauce pan and gently pour it onto the cookie sheet.
  3. Wafers should be about the size of a coin.
  4. Before wafers harden sprinkle bits of pistachio nuts on top and press into place.
  5. Allow sugar wafers to cool for a few hours before removing from cookie sheet.
  6. Arrange pieces on a decorative place and serve with hot tea.
  7. Dip wafer into hot tea before placing it in the mouth.

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