Afghanistan · Central & South Asia
Sheer Chai with Naan
Cultural note: Afghan sheer chai (also qymaq chai) is green tea aerated until it turns pink, then simmered with milk and cardamom and topped with thick cream. It's served on festive mornings with bread.
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Sheer Chai with Naan
5 minPrep
20 minCook
4Servings
2/5Difficulty
4/5Impressiveness
Ingredients
- 2 tbsp loose green tea
- 750 ml water
- 0.25 tsp baking soda
- 250 ml cold water (plus ice)
- 500 ml whole milk
- 4 cardamom pods, crushed
- 3 tbsp sugar
- qymaq or clotted cream, crushed pistachios, warm naan
Instructions
- Boil tea with water and baking soda 10–15 minutes until reduced and very dark red.
- Add cold water and aerate vigorously by ladling high or whisking until the tea turns deep burgundy.
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- Add milk, cardamom and sugar; heat gently (do not boil hard) until pink.
- Pour into cups, top with qymaq and pistachios.
- Serve with warm naan for dipping.
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