SEEMA Cooks: Irani Chai

irani chai
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Irani chai is a spiced tea that originated in Iran. It is made with black tea and a mixture of spices such as cinnamon, ginger, cloves, cardamom, nutmeg and black pepper.

Iranian chai has been around for centuries and it is still a popular beverage in Iran today. In the early 1900s, Iranians started to export this drink to other countries like Turkey and Iraq where it became very popular.

The Perfect Cup of Irani Chai

This variety of chai is a popular beverage in the Middle East, and it’s made with many spices.

INGREDIENTS

  • 1 tsp ground ginger powder or grated fresh ginger root
  • 2 tsp ground cardamom
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 3 tsp ground black pepper
  • 1 cup milk
  • 2 tbsp sugar
  • 1 tea bag

METHOD

  1. Grind all the spices together in a mortar. Filter the ingredients.
  2. Put all the ingredients in a saucepan.
  3. Bring to a simmer on low heat.
  4. Boil the water with sugar and tea leaves.
  5. Add the milk, stirring the mixture till it boils again.
  6. Remove from the heat and let stand for five minutes before serving.

The History of Irani Chai Latte

There are many theories on how the history of Iranian tea began. Some say it was first made in Turkey and brought to Iran by travelers, while others say that it is a Persian drink that has been around since ancient times.

In the early 1900s, when British traders were exploring and trading in Iran, they began to experiment with tea from different countries. They discovered that the best way to make a good cup of tea was to mix black tea with milk and sugar. They also found that the milk had a unique flavor when it was heated up before being added to the boiling water. This led them to create what we now know as “Irani chai latte.”

Tips and Tricks for a Perfect Chai

First, you need the perfect ingredients. A good amount of black tea should be used for this drink. I recommend one part black tea to three parts milk. The best milk for this drink is whole milk or 2% milk.

Next, whisk or stir with a long-handled spoon. Make sure that there are no lumps left in your chai mix before pouring it into serving cups.