Drinks

Shir Chai: Milky Cardamom Tea from the Persian Gulf

Original name: Shir Chai (Milky Tea with Cardamom)

Prep

5 mins

Cook

10 mins

Servings

Middle EasternEasyBeverageVegetarianGluten Free

About this dish

Shir chai is a beloved milky tea from the Persian Gulf, often served during gatherings and celebrations. This version highlights fragrant cardamom and a gentle sweetness, balanced with creamy milk and a pinch of saffron for an extra touch of luxury.

The slow simmering allows the flavors to meld into a comforting, aromatic brew.

Ingredients

UK and US measurements are both included for every recipe.

Water

liquid

1 cup (240ml)

Imperial: 1 cup

Green tea leaves or 2 tea bags

other

2 teaspoons (about 4g)

Imperial: 2 teaspoons

Green cardamom pods, lightly crushed

herb

5 pods

Whole milk (or sub with 2% or plant-based milk)

dairy

1 cup (240ml)

Imperial: 1 cup

Sugar, plus more to taste

seasoning

1 tablespoon (15g), plus more to taste

Imperial: 1 tablespoon

Saffron threads (optional but recommended)

spice

a pinch (about 10-15 threads)

Imperial: a pinch

Baking soda (tiny pinch)

other

a tiny pinch (about 1/16 teaspoon)

Imperial: a tiny pinch

Method

Infuse the tea base

4 minutes

In a medium saucepan, bring the water to a gentle boil. Add the green tea, cardamom pods, sugar, and a tiny pinch of baking soda (if using) to help extract flavor. Reduce the heat to low and simmer gently for 3-4 minutes, stirring occasionally, until the tea is fragrant and deeply colored.

Add the milk and saffron

2 minutes

Pour in the milk, and add the saffron threads if using. Stir to combine, then increase the heat to medium and bring the mixture to a gentle boil. Watch carefully to prevent boiling over.

Simmer the chai

5 minutes

Once it reaches a boil, reduce the heat to low and let it simmer for about 4-5 minutes, stirring occasionally, so the tea becomes rich and well-blended.

Aerate the tea

1 minute

To enhance the flavors and create a creamy texture, whisk the tea vigorously with a wire whisk or use a dedicated tea aerator to 'pull' the tea up and down. This step is traditional in making many spiced teas.

Strain into cups

1 minute

Strain the tea through a fine mesh strainer into cups to remove the cardamom pods and tea leaves. Taste and add more sugar if desired. Serve hot, with your favorite pastries or snacks.

Equipment

Saucepan
Whisk
Fine mesh strainer
Measuring cups and spoons
Stovetop (or electric kettle and microwave)

Nutrition facts

360 kcal

Calories

4 g

Protein

13 g

Carbohydrates

5 g

Fat

0 g

Fiber

50 mg

Sodium

Tips

For a richer flavor, you can steam or froth the milk before adding, or use evaporated milk for a silkier texture.
Feel free to adjust the amount of tea and sugar: this version is mildly sweet and heavily spiced with cardamom.
If you don't have green cardamom, you can use 1/4 teaspoon of ground cardamom, but add it at the end to preserve its aroma.
To make this dairy-free, use oat or coconut milk, they add a lovely creaminess and pair well with the cardamom.

Serving suggestions

Serve shir chai in small clear cups or glasses, accompanied by fresh dates, nuts, or a slice of cake. It's perfect for afternoon tea or as a welcoming gesture to guests.

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Recipe by

Youssef Benali

Specialises in Moroccan cuisine

Youssef makes tagine with preserved lemons he aged for 6 months. He is a patient man.

Describe yourself in three words: Patient, fragrant, lemon hands.