Kashmiri Kahwa

Bring 800 ml of water to a boil in a heavy-bottomed saucepan or traditional samovar.

Lightly crush the green cardamom pods and add them to the boiling water along with the cinnamon stick and cloves.

Reduce heat to medium-low and let the spices simmer for 3–4 minutes until the water is fragrant and lightly tinted.

Add the Kashmiri green tea leaves (kahwa leaves) to the spiced water and stir gently.

Steep for 2–3 minutes — do not over-steep or the tea will turn bitter.

Add the saffron strands and stir. The water should take on a golden hue.

Strain the tea through a fine mesh strainer into individual cups or a teapot.

Sweeten with honey or sugar to taste and stir well.

Garnish each cup with slivered almonds, chopped walnuts, and a few dried rose petals.

Serve immediately while hot and aromatic.