Two Teas With Saffron

* Exported from MasterCook *

TWO TEAS WITH SAFFRON

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Beverages Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------ARISTOCRATIC ICED
TEA-------------------
8 c Boiling water (2 L)
1/2 ts Saffron Threads
Juice of 2 or 3 lemons
1 To 2 cups sugar (200 or
-400g)
Ice
-----BLACK SPICED TEA-----
12 Green cardamoms
8 ts Sugar
1/2 ts Saffron Threads
8 c Water (2L)
8 ts Black tea

Next time you get overwrought thinking of squid or
tofu, sit down to a nice steaming glass of the
following and compose yerself...

ARISTOCRATIC ICED TEA:

It is the color of Chartreuse (which is also tinted
with saffron). At least 4 hours prior to serving, pour
boiling water over threads.

Just before serving, add juice, sugar and ice cubes.
Threads may be left in or strained out.

Makes 40 servings.

BLACK SPICED TEA:

Chef Ashok Rajput of the Nataraja Restaurant (Palo
Alto, Ca.) made this tea for me while demonstrating
how to make Indian-style ice cream with cardamom,
pistachios, and saffron. I thought I had found heaven
between sipping the delicate, slightly sweet, aromatic
tea and tasting the custard of the freshly made kulfi.

This tea is called Qahwa in Kashmir where India's
4,000 acres of saffron fields are. It is also served
in the Arab nations and Iran. I have seen recipes with
many other ingredients than the ones listed below, so
experiment also with green tea, rose water, fresh
ginger, almonds honey, cinnamon and milk.

Bring first four ingredients to a boil, then simmer
until liquid is reduced by half. Bring to a second
boil, add tea and steep to desired strength.

From "Wild About Saffron++A Contemporary Guide to an
Ancient Spice", by Ellen Szita. Published by Saffron
Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
1987.

Posted by Stephen Ceideberg; March 30 1993.



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