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Tea from the Caspian from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 302) by Naomi Duguid

  • cardamom pods
  • green tea leaves

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Notes about this recipe

  • mjes on June 03, 2018

    This lightly spiced tea (I used Dragon Well green) is an ideal accompaniment for the Persian rice pudding from this cookbook. I choose a thin rosewater raisin cookie (nan-e keshmeshy) recipe from Omid Roustaei to complete the course.

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