Persian Saffron Tea (Chai-e Zaferani)

Ingredients

• 6 threads Raihan Saffron
• 2 tsp loose black tea (Ceylon or Earl Grey)
• 2 green cardamom pods, crushed
• 2 cups water
• Nabat (rock sugar) to taste

Instructions

1. Bring water just to a boil. Off the heat 30 seconds.
2. Add tea, saffron, cardamom to a teapot. Pour over.
3. Steep 5 minutes. Strain.
4. Serve with nabat.