Beverage
How to Make Persian Tea (Chai) with Sugar Cubes and Dates: A Proper Brew
Original name: Persian Tea (Chai) with Sugar Cubes and Dates
About this dish
A proper Persian tea is a ritual of hospitality, brewed strong and served in delicate glasses with crystallised sugar and sweet dates. This classic method from the tea houses of Iran produces a rich, amber infusion with a gentle bitterness that pairs beautifully with the caramel notes of dates.
I’ve added a few British touches—like warming the pot and using loose-leaf tea—to ensure a proper brew every time.
Ingredients
UK and US measurements are both included for every recipe.
Water
liquid4 cups (960 ml)
Imperial measurement: 1 quart
Loose-leaf black tea
other2 tablespoons (about 12 g)
Imperial measurement: 2 tablespoons
Dried rose petals
herb1 teaspoon
Sugar cubes
seasoning8 cubes (or to taste)
Imperial measurement: 8 cubes
Dates
fruit4 dates (about 60 g)
Imperial measurement: 4 dates
Method
Boil the water
PT5MBring the water to a rolling boil in a kettle or saucepan. Meanwhile, place a few dates in a small serving bowl and set aside.
Warm the teapot
PT1MPour a little of the boiling water into your teapot, swirl it around to warm the pot, then discard the water. This ensures the tea remains hot throughout brewing.
Add the tea
PT1MPut the loose-leaf black tea (and rose petals if using) into the warmed teapot. For a stronger brew, use heaped tablespoons; for a lighter pot, use level ones.
Pour and steep
PT5MPour the remaining boiling water over the tea leaves. Cover and let steep for 4 to 5 minutes, or until it reaches a deep amber color. Do not stir, as this can make the tea cloudy.
Strain and serve
PT1MStrain the tea into small, clear glasses or cups. In the traditional Persian manner, place a sugar cube between your teeth while sipping the hot tea, and accompany with a date or two. Alternatively, you may stir in sugar to taste.
Equipment
- Kettle or saucepan
- Teapot with lid
- Fine-mesh strainer
- Small glasses or cups
Nutrition facts
Tips
- For an authentic Iranian experience, serve the tea in clear glass cups (istiqan) and hold a sugar cube between your teeth as you sip, letting the tea melt it gradually.
- Choose a high-quality loose-leaf black tea such as Ceylon or Assam for a robust base, avoid tea bags, which tend to lack depth.
- If you prefer a sweeter drink, you can also crush the sugar cubes into fine sugar and stir it directly into the tea, but the traditional method is far more engaging.
- Adjust steeping time to taste: a longer steep gives a stronger, more astringent cup, while a shorter steep yields a gentler infusion.
Serving suggestions
- Serve with a small plate of fresh dates and perhaps a few pistachios for a traditional Middle Eastern accompaniment. This tea also pairs well with baklava or other pastry for an indulgent treat.
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Recipe by
Harriet Pembroke
Specialises in British cuisineHarriet makes scones with clotted cream and jam (cream first, then jam — she is a Cornish loyalist).
Describe yourself in three words: Proper, creamy, scone wars.