Qaimaq Chai (قیماق چای) — Afghan Pink Cardamom Tea with Clotted Cream

• 600 mlwater
• 6 ggreen tea leaves (loose leaf, preferably gunpowder-style)
• 8 podcardamom pods (lightly crushed)
• 0.5 tspbaking soda (helps develop the signature pink color)
• 600 mlwhole milk (3.25% fat)
• 40 ggranulated sugar
• 1 gsalt (about 1/6 tsp; sharpens flavor)
• 5 mlrose water (optional but traditional in many homes)
• 120 gqaimaq (clotted cream) (or thick clotted cream)
• 20 gpistachios (finely chopped)

Instructions

1. 1

   Bring 600 ml water to a lively simmer in a small saucepan, then add the green tea leaves and crushed cardamom pods. Keep it at a steady simmer for 4 minutes so the tea becomes robust and the cardamom blooms.

2. 2

   Stir in 0.5 tsp baking soda and continue simmering for 2 minutes. The liquid should deepen and look reddish-brown; this alkalinity is what later shifts the tea toward a pink hue once milk is added.

3. 3

   Lower the heat and whisk the tea vigorously for 30–45 seconds, then simmer 1 minute more. This aeration helps the color develop and slightly thickens the body, giving Qaimaq Chai its characteristic velvety feel.

4. 4

   Add 600 ml whole milk in a slow stream while stirring constantly to prevent scorching. Bring the mixture back to a gentle simmer and cook for 10 minutes, stirring every 1 minute, until the tea turns a soft rosy pink.

5. 5

   Stir in the sugar (40 g) and salt (1 g) and simmer for 2 minutes to fully dissolve and round the flavor. If using rose water, add 5 ml now and cook just 30 seconds so the aroma stays bright rather than perfumed.

6. 6

   Strain the tea through a fine-mesh sieve into a warmed teapot or directly into 4 cups. Let it rest for 2 minutes so the surface settles, then spoon 30 g qaimaq onto each cup and finish with a pinch of chopped pistachios.