Growing up, freshly made Persian Tea was always brewing, infused with a delicate warming cardamom flavor. Make it with just a teapot, in a samovar, or with stackable tea kettles.

Freshly brewed Persian tea is served with sweets like zulbia, bamieh, fresh fruit, and cookies like noon berenji. I like to drink this tea sweetened with a little bit of saffron nabot, rock candy. You can also sweeten it with rose simple syrup.

Two glasses of tea on a wood table.

🌟Why you’ll love this recipe

  • Using cardamom pods in the hot water also infuses a warm, herbal flavor that couldn’t be achieved otherwise. Just these two ingredients are the base for a really delicious tea.
  • Using loose leaf tea is essential for amazing flavor. It’s more aromatic since it has more space to spread when steeping, and when placed in boiling hot water the leaves infuse their flavor into the water to create a more intense and rich tea flavor than tea bags can achieve.

🧾Ingredients in this recipe

Tea and cardamom pods on a countertop.
  • Loose-leaf black tea Ceylon is preferred, but Assam or Darjeeling work well, too. The loose leaf tea absorbs the hot water which infuses awesome flavor, something you cannot achieve with a tea bag.
  • Cardamom pods – green is the most common cardamom pod color, which is what I use. You can’t substitute these pods for powder. You can also find them on Amazon.

See the recipe card for full information on ingredients and quantities.

Tea Bag Shortcut

Try these Persian tea bags infused with cardamom.

👩‍🍳How to Make This Recipe

Tea and cardamom in a glass teapot.
  • Start with 1 tablespoon of loose-leaf black tea and crack open 2 cardamom pods by piercing them with a fork.
Pouring hot water into a glass teapot with tea.
  • Pop the pods and the tea into a teapot and top it off with about a cup of boiling hot water. Steep the tea and pods for 5 minutes. Next, strain out the tea and cardamom so you’re left with just the steeped tea.

Serve with a dash of rose water or rose simple syrup, and sweeten with saffron nabat if you like. You can also add a sprig of mint for a refreshing additional flavor. Sometimes, I’ll enjoy it with all three.

I like to use clear glassware with a thin lip to really show off the amazing color of this tea!

Brewed tea in a glass teapot above a wood floating shelf.

Using a Double Boiler

A double boiler is a glass bowl that rests over a pan of boiling hot water. The steam rising from the hot water warms the ingredients inside. When making tea over a double boiler, a samovar or stackable tea kettles are usually used.

Serve these delicious treats with your freshly brewed Persian tea, or check out some of these Persian recipes.

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Two glasses of tea on a wood table.

Persian Tea

5 from 4 votes
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Growing up, freshly made Persian Tea was always brewing, infused with a delicate warming cardamom flavor. Make it with just a teapot, in a samovar, or with stackable tea kettles.
Prep Time5 minutes
Cook Time0 minutes
Steeping Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Persian
Diet: Gluten Free, Halal, Kosher, Vegan, Vegetarian
Servings: 1 cup
Calories: 13kcal

Ingredients

For Serving

Instructions

  • Bring water to boil.
  • In the meantime, measure 1 tablespoon of black loose leaf tea and crack open 2 cardamom pods.
  • Steep the tea and cardamom pods in 1 cup of boiling hot water for 5 minutes.
  • Strain out tea and cardamom pods.
  • Serve in a glass with optional rose water, optional mint, and optional nabot or other sweetener.

Video

Notes

Traditionally this tea is made in either a samovar or with stackable tea kettles, but now this is my go-to way to make it.
Using boiling hot water to begin and leaving the tea to steep for the full five minutes is important to reach the full depth of flavor.
Looking for a shortcut? Try these Persian tea bags infused with cardamom.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 50mg | Fiber: 1g | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

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