Kashmiri Kahwa: Saffron Green Tea with Cardamom, Cinnamon and Almonds for Cool Mornings

Crumble the saffron threads into a small cup with 1 tablespoon warm water and let them steep for 10 minutes to release their color.

Serves 4

Ingredients

• 4 cups water
• 2 teaspoons loose-leaf green tea (or 2 green tea bags)
• 1 cinnamon stick, about 2 inches
• 4 green cardamom pods, lightly crushed
• 2 whole cloves
• 15 to 20 saffron threads
• 1 tablespoon warm water, for blooming the saffron
• 12 almonds, blanched and thinly slivered
• 2 to 3 teaspoons honey or sugar, to taste
• 3 dried rose petals, for garnish (optional)

Instructions

1. Crumble the saffron threads into a small cup with 1 tablespoon warm water and let them steep for 10 minutes to release their color.
2. Bring the 4 cups of water to a boil in a saucepan with the cinnamon stick, crushed cardamom pods and cloves.
3. Reduce the heat and simmer gently for 5 minutes so the spices infuse the water.
4. Turn off the heat, add the green tea and steep for 2 to 3 minutes only; longer and the tea turns bitter.
5. Strain the tea into a warmed teapot or traditional samovar and stir in the bloomed saffron with its liquid.
6. Sweeten with honey or sugar to taste.
7. Divide the slivered almonds among small cups, pour the hot kahwa over them and float a rose petal on each. Serve immediately while fragrant.
8. Kahwa is the warming tea of the Kashmir Valley, traditionally brewed in a brass or copper samovar and served in small cups to guests, at weddings and on frosty mornings in Srinagar. The saffron comes from the fields of Pampore, among the most prized in the world, and the slivered almonds soften as you sip so the last mouthfuls are a sweet nutty treat. Caffeine-light and fragrant with spice, it is a soothing alcohol-free drink for crisp autumn days.

Nutrition (estimated, per serving)

• Calories: 45 kcal
• Protein: 1g
• Fat: 2g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 5g
• Sodium: 5mg