How much saffron to use, and how to bloom it
A pinch is about 20 threads. How many to use for biryani, kheer and milk, and why soaking first matters.
Making kahwa the Kashmiri way
A recipe from our kitchen, for four cups.
Kahwa is the tea of the valley, served at weddings, after meals and to every guest who comes through the door. Traditionally it is made in a brass samovar, but a saucepan works perfectly well at home.
For four cups, bring 800 ml of water to the boil with two crushed green cardamoms, a two-inch piece of cinnamon bark and a clove if you like it warmer. Let it simmer for five minutes so the spices open up.
Add two teaspoons of our kahwa blend, or plain Kashmiri green tea, and five or six threads of saffron. Turn off the heat, cover and leave for two minutes. Green tea turns bitter if it boils, so keep it gentle.
While it steeps, crush six or eight almonds into small pieces and put some in each cup. Strain the kahwa over them and add honey or sugar to taste. A few dried rose petals on top are optional.
Serve it hot, in small cups, and drink it slowly. In winter we add a few walnut pieces too.
