How to Make Kashmiri Kehwa at Home

In Kashmir, kehwa is how you say welcome. It is poured for guests, after a big meal and on cold winter evenings, traditionally from a tall brass samovar. You do not need a samovar to make a good cup at home.

What you need (serves 2)

• 2 cups water
• 1 teaspoon green tea leaves, or 1 teaspoon of our kehwa blend
• 4 to 5 saffron threads
• 2 green cardamom pods, lightly crushed
• A small piece of cinnamon, about 2 cm
• 1 clove (optional)
• 6 to 8 almonds, thinly sliced
• Honey or sugar, to taste

Method

Bloom the saffron first. Put the threads in a tablespoon of warm water and leave them while you do the rest. This draws out the colour and aroma.

Simmer the spices. Bring the water to a boil with the cardamom, cinnamon and clove. Lower the heat and let it simmer for 3 to 4 minutes, until the water smells of spice.

Add the tea. Turn off the heat, add the green tea and cover for 2 minutes. Do not boil the tea leaves: boiling green tea makes it bitter.

Finish. Strain into cups, stir in the bloomed saffron with its water and sweeten to taste. Scatter the sliced almonds on top.

Tips

• If you are using our kehwa blend, the spices and saffron are already in it: just simmer, steep and strain.
• Serve it hot. Kehwa is meant to be sipped slowly.
• For a winter cold, add a little crushed ginger with the spices.
• Keep the almonds thin, so they soften a little in the tea.