Kahwa
In Arabic, kahwa signifies coffee. It's known for its flavor and texture, as well as the way it's grown, dried, and cooked. Cardamon powder is commonly used in Omani kahwa.
It, like dates, is an important aspect of Omani hospitality and is also served with Omani Halwa (dessert). The majority of Omanis consume kahwa numerous times during the day. They also prepare pots and occasionally carry them with them when they visit neighbors.
Ingredients:
2 cups of water; 2 inches cinnamon; 2 green cardamoms; 2 cloves; 5 to 6 dried rose petals – optional; 10 to 12 strands of saffron
Instructions:
- In a saucepan, take 2 cups of water. Place the saucepan on the stove-top on a medium flame.
- Add the lightly crushed spices to the water.
- Add 5 to 6 dried rose petals. You can skip rose petals.
- Add 2 tablespoons of sugar or add as per taste.
- Let the water come to a gentle boil on a medium flame.
- Switch off the flame. Place the pan on the kitchen countertop. Add 1 teaspoon green tea. You can add less or more green tea leaves as you prefer.
- Cover the pan with its lid and steep green leaves in the hot water for 2 to 3 minutes.
- After 2 to 3 minutes, pour kahwa tea into small cups using a tea strainer.
- Add 3 to 4 saffron strands and sliced almonds to each cup and stir.
- Serve kahwa and enjoy this fragrant mild green tea. Kashmiri kahwa can be served as an after lunch or dinner tea. You can even have kahwa tea as an evening drink.
