A fixture of Iraqi evening gatherings, this cardamom tea is made by long-brewing black tea in a double kettle and simmering it with whole cardamom pods. Served unsweetened in small glasses, it is known for its intense aroma and gentle spice.
Pour the water into the bottom kettle and bring it to the boil, then lower the heat once it starts bubbling.
Put the black tea and cardamom in the top kettle with a few spoons of the boiling water, set it on top of the bottom kettle and let it brew over low heat for 25 minutes.
Strain the brewed tea through a fine sieve into small glasses and serve hot.
Do not let the tea boil while brewing, as boiling water turns it bitter; once the water in the bottom kettle boils, lower the heat and set the top kettle on it. This tea is prepared unsweetened, suitable for those watching their sugar intake.
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