Cardamom-Scented Green Tea with Saffron


Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Kashmiris brew this delicacy for esteemed visitors at weddings, family gatherings, and special meals, especially after a rich curry dinner. Manu Madhok served this the day he and his family invited me for a Kashmiri lunch—a perfect finale to a scrumptious meal.


  • ¼ cup loose green tea leaves
  • ¼ teaspoon saffron threads
  • 4 to 6


  1. Bring 5 cups water to a rolling boil in a medium-size saucepan over medium-high heat. Add the tea leaves, saffron, cardamom pods, and cinnamon sticks. Stir once or twice.
  2. Allow the water to come to a boil again, uncovered, and cook, stirring occasionally, until the leaves