Chickpea to Cook

…and I am still awake. That’s right, do not adjust your computer monitors, this post says 4:55 a.m. and I am awake and blogging. Obviously since I average one blog post a month, you can tell how bored and desperate I am at this point.

Whoever said caffeine isn’t a drug has never tried Persian chayee. That is some potent s**t, and I’m like the newbie who can’t handle the high. My older relatives have a continuous drip-feed of  into their bloodstreams and it seems to have little effect on them. It’s a staple of life, in fact. I don’t care what time of day you go over to my grandparent’s house–they will have a kettle of water boiling on the stove.

Persian tea has a very distinct flavor. Some variations have a hint of cardamom mixed in with the black leaves. It is fragrant and full-bodied. People drink it with numerous sugar cubes, traditionally held under the tongue.

To brew the perfect pot of Persian tea, follow this recipe. You will need a large metal kettle with a removable lid and a small tea pot that will fit on top of the kettle.

1) Fill the kettle 2/3 full of water. Bring to a boil.

2) Put two tablespoons of loose leaf tea in the tea pot, fill 2/3 full of boiling water, and place the tea pot over the kettle.

3) Lower the heat to low, and let the tea steep for a good 10 minutes.

4) Pour the concentrated tea into a cup (about 1/2 full if you like a strong cup, which the Persians call por-rang or “full of color”, less for a weak cup or kam rang, which means “little color”.)

5) Fill the rest of the cup with hot water from your kettle.

6) Stir in sugar cubes and enjoy (in moderation and hopefully before 6 p.m. if you want to sleep that night!)