Recipe for Two Teas With Saffron


8 cup boiling water (2 l)
1/2 teaspoon saffron threads
1 juice of 2 or 3 lemons
1 to 2 cups sugar (200 or 400g)
1 ice
12 green cardamoms
8 teaspoon sugar
1/2 teaspoon saffron threads
8 cup water (2l)
8 teaspoon black tea


Next time you get overwrought thinking of squid or tofu, sit down to a nice steaming glass of the following and compose yerself...


It is the color of Chartreuse (which is also tinted with saffron). At least 4 hours prior to serving, pour boiling water over threads.

Just before serving, add juice, sugar and ice cubes. Threads may be left in or strained out.

Makes 40 servings.


Chef Ashok Rajput of the Nataraja Restaurant (Palo Alto, Ca.) made this tea for me while demonstrating how to make Indian-style ice cream with cardamom, pistachios, and saffron. I thought I had found heaven between sipping the delicate, slightly sweet, aromatic tea and tasting the custard of the freshly made kulfi.

This tea is called Qahwa in Kashmir where India's 4,000 acres of saffron fields are. It is also served in the Arab nations and Iran. I have seen recipes with many other ingredients than the ones listed below, so experiment also with green tea, rose water, fresh ginger, almonds honey, cinnamon and milk.

Bring first four ingredients to a boil, then simmer until liquid is reduced by half. Bring to a second boil, add tea and steep to desired strength.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here