Sulaimani Tea Recipe

Ingredients

• 2 cups water
• 1 teaspoon black tea powder or tea leaves (or 1 tea bag) – can add 1½ teaspoon for a stronger tea flavor
• 2 green cardamoms
• 2 cloves
• ½ inch cinnamon (true cinnamon and not cassia cinnamon)
• 1 inch ginger – peeled and rinsed, optional
• 8 teaspoons raw sugar or use white sugar, add as required
• 1 teaspoon lemon juice – can add more for more tangy taste
• 8 to 10 mint leaves – optional

Steps

Crush Spices & Ginger

1. Use a mortar and pestle to lightly crush the green cardamom pods, cloves, cinnamon stick and ginger.

Boil Water with Spices

1. Put the water in a saucepan with the crushed spices and ginger.
2. Bring it to a boil over medium heat, then simmer for 4 to 5 minutes to infuse the spice flavors into the water.

Make Sulaimani Tea

1. Add black tea powder, or use tea bags. For loose tea leaves, switch off the heat before adding them; mix, cover the pan with a lid and steep for 2 to 3 minutes.
2. For black tea powder, simmer after adding it for 2 to 3 minutes, until the tea has a deeper color. Do not over-boil, as that can make it bitter.
3. Stir in the sugar until it dissolves, then switch off the heat.
4. Stir the lemon juice in gently and add fresh mint leaves if using them. Put on a lid and leave the tea to rest for a minute.
5. Strain into cups or glasses, and serve the tea hot.

Serving Suggestions

1. After a heavy meal such as biryani, a curry meal or a festive thali, serve the Sulaimani Chai hot.
2. Dates, nuts or savory biscuits are other snack accompaniments for the tea.
3. For an iced version, refrigerate the brewed tea, then serve it chilled over ice.