Anyone who visits a home in Iran is almost always handed a glass of Persian tea first – before anyone talks about food. Persian tea is strong, deep red and served in small glasses so you can see its colour. It goes with breakfast, the afternoon and the end of a long dinner. Right now, as the evenings in Vienna get darker earlier, this tea culture fits especially well into everyday life. In this article we explain how Persian tea is made, how to drink it and what it has to do with hospitality.
How tea came to Iran#
Today tea is part of everyday life in Iran, yet tea culture in its present form is relatively young. For a long time most of the country's tea was imported from India. That changed at the end of the 19th century: the diplomat Mohammad Mirza, known by the honorary title Kashef as-Saltaneh, brought tea seeds and saplings back from India and started growing tea in the north of the country. According to Wikipedia, he chose Lahijan in Gilan province and Tonekabon in Mazandaran; by 1903 Lahijan alone had around 300,000 tea plants. He is buried in Lahijan, where a tea museum now remembers him. The green, humid slopes by the Caspian Sea are still Iran's most important tea-growing region.
How to make Persian tea#
Persian tea is black tea brewed very strong. Traditionally a samovar stands on the table or in the kitchen – a metal urn that keeps water hot for hours. A small teapot with the concentrated tea sits on top. Everyone pours a little into their glass and tops it up with hot water until colour and strength are just right.
At home you can manage without a samovar:
- Choose the leaves: A loose black tea with a strong aroma works best.
- Brew it strong: Pour a little boiling water over the tea in a small, warmed teapot.
- Let it steep: Keep the pot warm – for example on a pan of gently simmering water – and let the tea steep for a few minutes.
- Dilute: Pour the concentrated tea into a glass and top it up with hot water.
Depending on the region and the family, flavours are added. In Kerman and Yazd tea is often served with saffron, rosewater or cardamom, while in Isfahan it is enjoyed with cardamom or the sweet called gaz.
How to drink Persian tea#
Instead of stirring sugar into the glass, people traditionally place a sugar cube in their mouth and sip the tea through it. Chai nabat is also popular: black tea with nabat, crystallised rock sugar. Many families offer chai nabat when someone has a cold or feels unwell after a heavy meal.
There is often something sweet on the table too. And no one stops at one glass – tea is poured again for as long as the conversation lasts.
Tea and hospitality#
In Iran, tea is above all a gesture. A guest is almost always welcomed with a freshly brewed glass of tea, and offering several rounds is a sign of warmth. Refusing tea altogether can easily seem impolite. In the past, tea houses (ghahveh-khaneh) were places for storytelling, poetry recitals and debate.
Tea also plays a part at celebrations. On Yalda Night, the longest night of the year, people sit together until late – with pomegranates, nuts, poems and, of course, many glasses of tea.
Persian tea after a meal#
Because Persian tea is strong and slightly tart, it is the perfect end to a rich meal. After a plate of Ghormeh Sabzi, the herb stew with lamb and red beans, or the sweet-and-sour Fesenjan with walnuts and pomegranate, a glass of tea brings the flavours back into balance. It belongs just as naturally after grilled Kabab Koobideh. Read more about the slow-cooked classics in our article on Persian stews, and find more dishes in our Persian recipes.
Experience Persian cuisine in Vienna#
If you would like to experience Persian hospitality rather than just read about it: SANTOOR at Florianigasse 20, 1080 Vienna, is a Persian restaurant with a 100% halal kitchen, open daily from 12:00 to 22:00. For a relaxed evening with family or friends you can reserve a table right here.
Nooshe jan – enjoy!