Persian Cardamom Tea (Chai-e Hel): How to Brew It the Iranian Way

Tea is the heart of Iranian hospitality. Every visit, meal and conversation starts and ends with a small glass of hot, clear, fragrant tea, usually served with rock sugar, dates or a plate of sweets. Persian tea, called “chai”, is brewed strong, diluted with hot water at the table and drunk sweet or with a sugar cube held between the teeth.

This version, chai-e hel, adds a few crushed cardamom pods to the tea leaves. Cardamom gives a warm, citrusy, floral aroma and is one of the most loved ways of drinking tea in Iran and across the Middle East. It is simple to make with a regular teapot and a small saucepan, and it is perfect for cold evenings, Yalda Night and when you have guests.

The Persian way of brewing

Traditionally the tea is brewed in a small teapot (the “ghori”) set on top of a larger kettle or samovar of hot water. The steam from below gently steeps the leaves, so the tea becomes dark and fragrant without getting bitter. At the table the host pours some of the strong tea into a small glass and tops it up with hot water to the strength each guest wants. This is how you can serve many people from one pot.

Choosing the tea

• Loose-leaf black tea works best. Persian tea is often from Lahijan in northern Iran, but Ceylon or Earl Grey-free English breakfast loose tea are good substitutes.
• Whole cardamom pods give a cleaner aroma than ground. Crush two or three lightly just before brewing.

Tips

• Use freshly boiled water and warm the teapot first.
• Do not boil the leaves. Steep, do not simmer, so the tea stays clear and not bitter.
• Let it rest for 10 to 15 minutes on the lowest heat until the color is deep ruby-brown.
• Serve in small, clear glasses so the color shows.

What to serve with Persian tea

Offer rock sugar (nabat), dried dates, dried mulberries or a plate of sweets. Persian tea pairs beautifully with Persian love cake, yogurt cake or saffron halva; see Persian saffron halva.

Variations

• Rose petals: add a few dried rose petals to the pot for a floral aroma.
• Saffron: a few threads steeped with the leaves add a golden color and a soft flavor.
• Cinnamon: a small stick adds sweetness without sugar.

Frequently asked questions

Does Persian tea contain caffeine?

Yes, it is made from black tea and has a similar caffeine level to other black teas. If you prefer to avoid caffeine in the evening, use decaffeinated black tea or a cardamom-and-rose herbal infusion instead.

Can I brew it in a regular teapot?

Yes. Brew a strong pot, keep it warm and serve each guest a small amount of tea topped up with hot water.