In Afghan homes, green tea (chai sabz) is offered to every guest, usually with sugar-coated almonds (nuqul), raisins or dried mulberries on the side. Brewed with a few crushed cardamom pods, it is light, fragrant and easy to make well.
Prep: 2 minutes · Brew: 4 minutes · Serves: 2 to 3 cups
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Ingredients
- 1 heaped tsp loose green tea (or 1 green tea bag) per 2 cups
- 2 to 3 green cardamom pods, lightly crushed
- 2 cups water
- Sugar or nuqul to serve (optional)
Method
- Bring fresh water to a boil, then let it rest for about 1 minute so it is just off the boil.
- Warm the teapot with a little hot water and pour it out.
- Add the tea leaves and crushed cardamom to the pot and pour in the hot water.
- Cover and steep for 3 to 4 minutes, then pour through a strainer into small glasses or cups.
- Serve with nuqul, raisins, dried mulberries or a sweet biscuit.
Tips
- Water that is too hot or a long steep makes green tea bitter, so keep it to 4 minutes.
- Crush the cardamom pods just before brewing; the seeds inside carry the aroma.
- Traditionally, a sweet is held in the mouth while sipping unsweetened tea.
FAQ
Can I add milk to Afghan green tea?
Not to everyday chai sabz, but the pink, creamy sheer chai (qaymaq chai) is made from green tea with milk and baking soda.
Can I reuse the leaves?
Yes, green tea leaves can usually be steeped a second time; add 1 minute to the brew.