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Afghan Chai Recipe

In Afghanistan, tea is often served in small glasses on a silver tray. I could not find Peshawari style green tea so I used regular green tea. The tea was delicious.

Prep: 5 minutes | Cook: 5-10 minutes | Serves: 8

Tea, spices, cardamom, cinnamon, ginger


  • 12 cups of water
  • 8 sticks of cinnamon (3-4 inches long), broken into pieces
  • 48 green cardamom seeds
  • 1/4 teaspoon ginger powder
  • 12 teaspoons of green tea (Peshawari style)


  1. Bring 12 cups of water to a very light boil.
  2. Add the pieces of cinnamon, cardamom seeds and ginger.
  3. Simmer for 5-10 minutes or until the water is fragrant and turns slightly brownish yellow. Turn the heat off, add the tea leaves, and stir. Let steep for 1-3 minutes or to taste. Strain and serve.

48 cardamom seeds

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Feel free to add your ideas, comments or book review below.

  1. I recently started a “culture book club” and we just finished reading our book for Afghanistan. We had our book party last night and I was able to serve this tea to everyone after our delicious dinner of qabuli palao and kefta kebab. This tea was the perfect way to finish off the meal and let everyone relax as we delved into the discussion of our book and Afghanistan. I’ll also be making this recipe for myself time to time, as it tastes so good. Thank you so much!

    Comment by kiiks52

  2. I’m so glad you enjoyed this recipe. 🙂

    Comment by Annie

  3. I have a resort in chopta place. This recipe is very useful for me. Thanks to sharing it.

    Comment by Akash Sharma