Saffron tea is popular in and around the Moroccan town of Taliouine, where saffron is harvested locally. It is less popular in other areas, perhaps because of saffron's expense.
Saffron tea is prepared by adding a generous pinch of saffron threads to green tea, preferably gunpowder. The resulting tea is lightly fragrant with saffron's distinctive essence. Moroccan tea is traditionally served syrupy sweet; adjust the sugar to your own tastes.
Note that the recipe's directions simplify the steeping process; to make the tea more traditionally, see the photo tutorial How to Make Moroccan Tea, adding the saffron in place of the mint.
Serves 2 to 4.
- 1 tablespoon green tea leaves
- 1/2 teaspoon saffron threads
- 1/2 liter (about 2 cups) boiling water
- 1/4 cup sugar
Boil some water. Rinse a small teapot with about 1/4 cup of the water.
Add the tea leaves and another 1/4 cup boiling water. Swirl the pot to wash and rinse the leaves, and discard the water.
Add the saffron and the sugar, and fill the pot with 1/2 liter (about 2 cups) boiling water. Leave the tea to steep for five minutes or longer.
Gently stir the tea, pour into small tea glasses and serve.