SERVES 2
Saffron, which has origins in the Indus Valley Civilisation and Kashmir, is known as ‘the king of spices’ and was highly priced even at the time of the Silk Road route during the trade and migration period in India. In Kashmir, saffron grows in abundance, and the fields of purple flowers coating the landscape against the backdrop of the mountains is one of the most beautiful sights I’ve ever seen. Sipping kahwa in a shikara (wooden boat) on Dal Lake might have been touristy, but it felt complete! Kahwa is made with Kashmiri green tea, saffron, whole spices, rose petals, almonds and honey. This sweet, fragrant drink is poured out of a samovar, a traditional copper tea pot that has an inbuilt section for hot coal to keep the tea warm. I first tried it in Kashmir on a roadside in the early morning in Srinagar on our way to the saffron fields, and the taste of it still lingers in my memory.
INGREDIENTS
12–15 saffron threads, crushed with a mortar and pestle
1–2g loose-leaf green tea, or 1 tea bag 2 green cardamom pods, bruised 2.5cm cassia bark stick
2 whole cloves
¼ teaspoon dried rose petals,
plus extra to garnish
10g honey
4 almonds, thinly slivered, to serve
Utensils
Samovar (copper Kashmiri tea pot) or a pot
Charcoal, for heating
Wood chips can be used if charcoal is not available. (Light wood chips after placing them in the samovar cavity.)
METHOD
If you’re using a samovar, place hot coals in the centre of the samovar, then pour in 400ml water and add all the ingredients, except for the honey and almonds. The tea will come to the boil. Allow it to bubble gently for 5–7 minutes to develop the flavours. Pour into a cup, add the honey and almonds, and drink hot.
If you’re using a pot, combine all the ingredients, except the honey and almonds, in a pot with 400ml water and bring it to the boil over a high heat. Reduce the heat to low and let it simmer gently for 7 minutes.
Once the flavours have developed, take it off the stove and let it sit for 1 hour, then place back over a high heat and bring to the boil again. Add the honey, then strain into cups, garnish with extra rose petals and serve with the slivered almonds.
Edited recipe extract from
The Food of Bharat by Helly Raichura, published by Hardie Grant Books. Available now.
PHOTOGRAPHY: JANA LANGHORST & BRETT COLE
