Chai (Persian tea) is an essential part of Persian culture, known for its strong, rich flavor and deep amber color. Brewed using loose-leaf black tea, Persian chai is traditionally steeped in a samovar (Persian tea kettle) for a slow, aromatic infusion. It is often served with sugar cubes (ghand), rock candy (nabat), or dried fruits, making it a staple of Persian hospitality.
Tea (chai) was introduced to Persia through the Silk Road trade routes, becoming a national drink by the 18th and 19th centuries. The Persian tea culture flourished, especially during the Qajar dynasty, when Iran started producing its own tea plantations in Gilan, northern Iran.
Persians developed a unique brewing method, using samovars (Russian-style tea makers) to ensure a continuous supply of freshly brewed tea throughout the day. Persian tea is traditionally served strong, often enjoyed with sugar cubes or sweets.
Tea houses (ghahveh khaneh) became social hubs in Persian society, where people gathered to drink chai, discuss politics, and enjoy Persian poetry. Even today, offering tea to guests is a key symbol of hospitality in Persian homes.
Ingredients
3 tsp loose-leaf black tea (preferably Ceylon or Persian blend)
4 cups water
¼ tsp ground cardamom (optional, for fragrance)
½ tsp rose petals or dried orange peel (optional, for floral notes)
Sugar cubes, rock candy (nabat), or dates (for serving)
Directions
Boil the Water:
In a kettle or samovar, bring 4 cups of water to a gentle boil.
Brew the Tea:
In a small teapot, add loose-leaf black tea, cardamom, and optional rose petals or orange peel. Pour about 1 cup of boiling water over the tea leaves and swirl gently to rinse them. Immediately discard this first rinse (this removes bitterness).
Steep the Tea:
Pour the remaining boiling water into the teapot. Cover and let steep for 10-15 minutes on low heat, or place on top of a samovar for slow brewing.
Serve & Enjoy:
Pour the strong brewed tea into cups and dilute with hot water as needed for preferred strength. Serve with sugar cubes (ghand), rock candy (nabat), or dates for natural sweetness.
