In Episode #9, co-hosts Bita and Beata talk about Persian tea (chai) as a cultural ceremony and discuss how to prepare it, occasions to drink it, and modern versions of having tea.
How to Make and Serve Persian Tea | Chai
- Traditional 2 kettle method – one with tea leaves, strong concentrated brew; one with hot water for diluting and keeping tea hot
- Pour the concentrated brewed tea in a clear glass first and top it off with plain boiling water
- Drinking plain hot water or hot water with mint leaves (to avoid caffeine and still drink a pleasant hot beverage at tea time)
Modern methods for preparing Persian tea and Types of tea
- Boiling water electrically and modern receptacles for brewing
- Types of tea: any black tea; Earl Grey, Darljaleen, Irish Breakfast, English Breakfast, pre-mixed Persian blends with Cardamom
Differentiation between Indian Chai and Persian Chai
- Persian Chai typically has only one spice, cardamom and no cream or dairy
Enjoy with Sweets
- Sugar, sugar cubes, cookies, any sweets | shirini
- Persian cookies: 2 very common cookies often packaged together; Persian rice flour cookies and Persian chickpea cookies
B&B’s tea bag varieties
- Bita enjoys sweet teas such as cinnamon apple and healthy teas for example turmeric ginger
- Beata prefers riboos, orange, and tea with fresh ginger or turmeric elixir
Ask the Beats! Today’s question is from Kathy of Simple Good Foods. Kathy asks, “Where does Persian food become a fusion with other cultures and other foods?”
B&B’s answer: Sicilian food, Indian, Moroccan, other middle eastern, Greek & Turkish
Recipe links from this episode:
Podcast production by Alvarez Audio
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