Baghdad tea house · Steamed, not boiled
Iraqi Chai Recipe (Cardamom Tea Brewed the Baghdad Way)
Deep amber. Cardamom aroma. Never bitter.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenIraqi chai is famously strong and dark, yet smooth. The secret is that the tea is not boiled: it is brewed, then left to steam slowly (dam) on top of a kettle of simmering water. Boiling the leaves makes it bitter. This recipe recreates the double-kettle method with ordinary pots.
The 3 laws of Iraqi chai
Why this recipe works
Boiling the tea
Leaves steep on gentle steam heat. Boiling turns it bitter.
A quick dip
Let it brew 15 to 20 minutes for the deep amber colour.
Plain black tea
Crushed cardamom gives the signature aroma.
Shopping and prep list
Ingredients
Tea
To serve
Optional
The NineFoods colour check
Is your chai brewed enough?
Pour a little into a clear glass and hold it to the light. Tap the colour.
Method · 4 stages
Step by step
Start the base kettle
- Bring a large kettle or pot of water to a boil.
Brew in the small pot
- Put tea leaves and cardamom in a small teapot.
- Pour in 600 ml of the boiling water.
Steam the tea (dam)
- Set the small teapot on top of the simmering kettle, or in a water bath on low.
- Let it steam 15 to 20 minutes. Do not let the teapot boil. Check with the gauge above.
Serve
- Add sugar to each istikan glass.
- Pour the tea through a strainer and serve hot.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
The tea boiled.
Fix next time
Brew over steam only, never on direct heat.
Why
Too little tea or too short a steam.
Fix next time
Use 3 tbsp leaves for 600 ml and steam 15 to 20 minutes.
Why
Boiled or stirred hard.
Fix next time
Let it steam undisturbed and strain gently.
Why
Whole cardamom not cracked.
Fix next time
Lightly crush the pods before brewing.
Why
Steamed too long.
Fix next time
Add hot water to each glass.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Ceylon tea | Bright, strong tea | Any loose strong black tea |
| Cardamom | Signature aroma | A cinnamon stick |
| Double kettle | Gentle steam heat | Small pot in a pan of simmering water |
| Sugar | Traditional sweetness | Honey after pouring |
| Dried lime | Chai noomi basra | Strip of lemon peel |
After the meal
Serve, store, reheat
Serve with
Klecha date cookies, samoon or simple biscuits.
Store
Best brewed fresh. Keep spare leaves sealed and dry.
Reheat
Warm gently in a water bath. Do not boil.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is your chai brewed enough) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Iraqi chai FAQ
Why is Iraqi tea so dark?
It is brewed strong and steamed for 15 to 20 minutes, which deepens the colour without bitterness.
What is an istikan?
An istikan is the small, waisted glass that Iraqi tea is traditionally served in.
Do you add milk to Iraqi chai?
No. Iraqi chai is served black and usually sweet.
What is chai noomi basra?
A variation brewed with dried lime (noomi basra) for a sour, refreshing flavour.