Chai Babooneh - Chamomile Tea

After having lived through eleven days without power, heat, and hot water due to the devastating storm that hit Long Island last month, all I wanted once the power returned was a nice hot cup of tea to warm me up.  I filled the kettle with water and happily made my usual fresh-brewed chai. Just the sound of the boiling water in a kettle put my mind at ease and brought reassurance that things are going to get back to normal pretty soon. I also craved for a warm cup of چای بابونه chai babooneh (chamomile tea) and its calming effect.

In the dark hours of the night I had a chance to reflect and think about how people lived without electricity for hundreds of years. I realized how much I truly appreciate what we have now and how grateful I am for those creative visionaries who, through their inventions and discoveries, made the world a better place for all of us. Sipping the hot relaxing chamomile tea at my kitchen table, I couldn't be more thankful that my family and our home survived the massive hurricane while my heart and prayers still goes out to those who have lost loved ones, their homes and belongings.

Chamomile tea is made by brewing dried chamomile flowers and it's known to have many health benefits. Some of the health benefits of this popular herbal tea include reducing stress and anxiety, alleviating pain and discomfort and also improving sleep and insomnia.

Chai Babooneh - Chamomile Tea
Serves 2

Ingredients:

4 teaspoons dried chamomile (for a stronger tea use more chamomile and also brew it longer)
Hot water

Method:

1. Bring water to a boil in the kettle on high heat.
2. Rinse the clean teapot with1/2 cup of hot water and discard the water.
3. Add 2 teaspoons of dried chamomile for each cup of water.
4. Place 4 teaspoons of dried chamomile flowers into the teapot and pour in 2 cups of boiling water from the kettle. Put the lid back on and let the tea brew for 7-10 minutes.
5. Pour the brewed tea into tea cups using a tea strainer.

Serve hot. You may serve the tea with nabat (rock candy), honey or lemon juice if you like.


Enjoy!

Turkish Coffee - Persian Armenian Style

As a kid I used to see my mother drinking ghahveh turk (Turkish coffee) in small coffee cups with her friends and neighbors during their gatherings while talking about almost anything under the blue sky. They usually would meet for an hour or two in the morning in between sending their kids off to school, tidying up the house and preparing lunch for their husbands who would come back home for lunch. My mother learned to make Turkish coffee from her Armenian neighbor when she was just a young newlywed and had moved to a new home and a new town. This warm and friendly Armenian family with grown kids welcomed her to the neighborhood and their home. They eased her sense of loneliness and in them my mother found the family that she had left behind for marriage. That's where she had ghahveh turk for the first time and from then on she enjoyed drinking it as an occasional treat.

Over the years, my very dear Armenian friend Flora and I have developed a routine of meeting each other for breakfast, which is always at her place. Well she offers and I accept, you know they say never to refuse a good offer! She usually makes a delicious omelet with all kinds of vegetables with warm barbari bread, hot fresh brewed tea, and a tiny cup of  قهوه  ghahveh (coffee) at the end of our gathering just before I leave. Besides the good food and her warm hospitality we both have enjoyed our many deep an heartwarming conversations.                             

Having Turkish coffee at my friend Flora's house

Lighthearted fortune telling is a fun part of drinking Turkish coffee. We like to look for patterns and images on the walls of these tiny cups, anything that might resemble faces, birds, roads and valleys. 

 

Here's Flora's recipe for kofe/soorj:

Ingredients:
Serves 2

2 heaping teaspoons powdered roast coffee

2 cups water  (small-size coffee cups)

1 teaspoon sugar, may be adjusted to your liking 

Method:

1. In a small pot with a long handle combine finely powdered coffee, cool water and sugar. stir well.
2. Place the pot on medium heat and bring to a boil, watch closely as the coffee starts to rise in the pot and foam, remove the pot from heat and pour into each cup and serve.

Enjoy!

How to Brew the Perfect Persian Cup of Tea (Chai)

When you walk into an Iranian home after the customary greetings, the first thing you would be offered as soon as you sit down is a well brewed hot cup of چای chai (tea).  Tea is the hot beverage of choice in Iran where it is served for breakfast, lunch, dinner and in between with at least one or more refills. There's more to drinking tea than meets the eye. It's about being together with family and friends, relaxing and talking. However, when alone nothing is better than drinking tea and reading a good book.

The history of tea dates back to the late 15th century. Before that coffee was the main hot drink in our country. Coffee houses (ghahveh khaneh) were built on the side of roads, as resting places for travelers. They would be served some food and a chance to take a break for awhile before heading out to their destinations. The name "coffee house" (ghahveh khaneh) still remains to date even though they mainly serve tea.

To brew a perfect Persian style tea, you need a good quality long, loose leaf black tea.Using a porcelain or china teapot is recommended. The teapot should have several tiny holes inside where the spout is located which works as a strainer. Also, you need a kettle not only to boil the water but to serve as a stand for the teapot while the tea is brewing on the stove. Using an electrical samavar, if you happen to have one, is the best option. Samavar was brought to Iran in the 18th century from Russia.

Samavar

Method:

1. Fill the kettle with fresh cold water and bring to a boil. As soon as the water comes to a boil, warm up your teapot by rinsing it with some hot water from the kettle.
2. Place 2 tablespoons of tea into the teapot. Don't use any tea holders inside the teapot. If you buy your tea in bulks from outdoor vendors, you may want to also give your tea a gentle rinse with water to get rid of the possible dirt and dust.
3. Pour water into the pot over the loose tea leaves. Fill it nearly to the rim and put the lid back on.
4. Place the pot on the kettle in a secure position. It should fit well on the kettle. Allow it to brew for at least 10-15 minutes on medium to low heat.
5. Rinse inside the cups with hot water.
6. Gently pour tea into glass cups to prevent it from making a lot of bubbles. Depending on how strong or light you might like your tea, adjust it using the boiled water in the kettle. It is a good practice when serving a large group of guests to have a tray with both light and dark tea.

 To add some extra flavor you may add the following ingredients to the teapot:

1 tablespoon of rosewater (golab)

2-3 green cardamom (hel) pod opened

2 small sticks of cinnamon (darchin)

You may serve chai with sugar cubes, dates, raisins or other sweets. However, for those serious tea drinkers, adding sugar, milk or anything else would take away from the taste.

There's also the etiquette of serving the eldest and the ladies first as you are making rounds. Make sure there are no spillage on the tray either. That's the lesson I learned early on in my life when I was only ten years old. One day, my mother handed me a tray with several full cups and told me to take it outside and offer them to the guests sitting in the garden. Before I could get any further some tea spilled due to my shaky hands. She wiped the tray, filled up the cups and told me: "Look, you should be able to dance ballet and carry a  tea tray at the same time without spilling a drop." The memory of that day is still fresh in my mind!

I like my tea dark and a little bit on the bitter side with no sugar, milk or lemon. How do you like your tea?

Samavar photo credit, Here.

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Enjoy!