This tea is a result of trade routes and cultural habits in the route between Russia and India, as this recipe is clearly influenced by both great cultures while also unique Persian appreciation of the subtle taste of rose.


6 cups (1.4 l) water

6 green cardamom pods, crushed

1 tablespoon (13g) sugar

2 teaspoons (4g) black tea

Rosewater (to taste)

Mint (served on the side)

 Bring water, cardamom pods, sugar to a boil in a medium saucepan. Reduce the heat to low. After sugar fully dissolves, add tea. Simmer 3 minutes and add rose water to taste. Serve with fresh mint.