Irani tea, the taste of Persia

Irani tea, the taste of Persia

The Irani tea which came to India from Persia is an extremely popular beverage in the North Indian states. This tea, which is quite strong, is usually brewed in the dum method or by locking the steam inside. Khoya or mava which is made by reducing the milk is traditionally added to make the tea creamier. In this recipe, evaporated milk (milk from which 50 – 60 % water is reduced) has been added instead of khoya to save time. Try this easy recipe of the special Irani tea.


500 ml water

2 tbsp tea powder

300 ml milk

4 cardamom pods (crushed)

3 tbsp sugar

200 ml evaporated milk


Boil water, tea powder, and sugar for 15 minutes in a vessel with a thick bottom. Close the lid while boiling.

Boil on simmer until the concoction reduces to half.

In another pan, boil the milk. Add the evaporated milk and simmer it for at least 15-20 minutes. Keep stirring until it thickens up.

When this milk gets reduced and become thick and creamy, add this into the previously brewed tea.

Mix well and pass it through a strainer. Add sugar as per taste.

The Irani tea has a unique flavour and texture which is exclusive and refreshing as well.