Hyderabad Iranian Tea
About one hundred years ago, Persian traders settled in the Southern city of Hyderabad and brought an entirely new way of making tea - Iranian chai. Persians added to milk and sugar to the original astringent liquor tea as they did not appreciate the bitterness in the bold brew.
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About one hundred years ago, Persian traders settled in the Southern city of Hyderabad and brought an entirely new way of making tea - Iranian chai. Persians added to milk and sugar to the original astringent liquor tea as they did not appreciate the bitterness in the bold brew.
Ingredients:
1 ½ cups (355 ml) water
2 teaspoons (4g) loose black tea
2 cups (475 ml) milk
2 to 3 teaspoons (9 to 14 g) sugar
1 or 2 crushed cardamom pods (optional)
Put water and tea into a small saucepan, cover, and bring to a boil. Reduce temperature and let simmer for 15 to 20 mins. Heat the milk and sugar in a small saucepan over low heat. Simmer the sweet milk for 20 to 60 minutes, stirring occasionally. Once your tea concentrate and milk syrup are finished, ass the milk to the tea in the ratio of one-quarter tea to three-quarters milk. If you want to add cardamom, add the cardamom to the milk syrup as it simmers.