Chay Persian Tea

What’s special about Chay Persian Tea? Tea found its way to Persia from India through the Silk Road and soon became Iran´s national drink. Iranians have one of the highest per capita rates of tea consumption in the world and from old times every street has had a Châikhâne (Tea House). Tea houses are still an important social place in Iran.

For Iranians drinking tea is like a ritual. Every morning, after each meal or following an afternoon nap. Also, most meetings, formal occasions, or family gatherings will begin with the offering of tea. Traditionally you need a Samovar to brew tea.

Samovar is a metal container used to heat and boil water and, is originally from Russia. But, it´s not necessary to have it, because, with a kettle and a teapot, you can brew a tea as good and aromatic.


4 people

Prep time


Cook Time


chay persian tea


  •  2 Tablespoons loose-leaf black tea
  •  2 cardamom pods
  •   water


  1. Fill the kettle with water and bring it to a boil.
  2. When water comes to a boil, add tea and cardamom pods to the teapot.
  3. Fill the teapot with boiling water from the kettle.
  4. Carefully Place the pot on the kettle in a secure position. Allow it to brew for at least 5 -10 minutes on low heat.
  1. Pour the tea into cups and depending on how light or strong you might like your tea, adjust it using the boiled water in the kettle. You can drink it with crystalized sugar, plain sugar, or any sweets you prefer.