Steaming hot, so the floral fragrance can work its magic on your senses. This delightful tea can be transformed into a cooling treat by serving it over ice. If you love tea in its natural state, the soft and harmonious flavours make Persian Cardamom ideal. However, for the authentic experience, add your desired sweetener to lift the floral, spiced notes to new heights. To sup in true Persian style, perch a sugar cube between your teeth or stir your tea with a nabat (rock candy stick).

In Turkish tulip cups on a decorative tea tray or your finest china if you’re out to impress guests. Pour dainty doses of tea into each cup, keeping the rest hot in the teapot. Then be a mindful host and keep the refills flowing. For some other-worldly charm, try brewing and serving your Persian Cardamom tea the traditional way: from a samovar (the double-teapot method).

Chayi ba Hel is a fragrant treat unto itself, but for a decadent cultural experience, pair it with fresh and dried fruit and salted, roasted nuts and seeds. Rather than adding sugar to their tea, many Iranians prefer to sweeten the experience by nibbling on sweets with each sip. Common Iranian tea-sweetening treats include, dates, dried white mulberries, zoolbia (sugar-soaked, deep-fried dough spirals), and bamieh (Persian doughnuts).

There are certain times of day in Iran that really should not pass without tea. The nation’s favourite beverage knows no seasonality, but only those who can handle the buzz continue drinking into the night.