Zafrani Chai with Iranian Saffron
A luxurious blend of creamy chai with the golden warmth of Iranian saffron.
Ingredients:
– 1 cup water
– 1 tsp Iranian black tea leaves
– 1 cup milk
– 2–3 strands of Iranian saffron
– Sugar or honey, to taste
Instructions:
– Soak saffron strands in 1 tbsp warm milk for 5 minutes.
– Boil water and add tea leaves. Let it simmer for 3–4 minutes.
– Add milk and sugar, then the saffron milk.
– Simmer for another 2 minutes and strain.
– Serve warm with a side of sheermaal or a sweet biscuit.
Persian Rose Chai Latte
Delicate, floral, and perfect for quiet mornings or an evening unwind.
Ingredients:
– 1 cup water
– 1 tsp Iranian black tea
– 1 cup milk (dairy or almond)
– 1 tsp dried rose petals
– Sugar or honey, to taste
Instructions:
– Boil water and add tea leaves and rose petals. Let steep for 3 minutes.
– Add milk and bring to a gentle simmer.
– Sweeten to taste and strain into a cup.
– Garnish with a pinch of dried rose petals.
Tea-Infused Persian Sharbats
Light, colorful, and perfect for summer.
Pomegranate Tea Sharbat
-Brew strong Iranian black tea.
-Add pomegranate juice and a splash of lemon.
-Serve chilled with mint and ice.
Citrus Saffron Cold Brew
-Cold brew saffron tea overnight.
-Mix with fresh orange juice.
-Add honey and lemon zest.