Tea & infusion
Herbal Infusion Tea Koohi
دمنوش چای کوهی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 5 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Tea & infusion
- Where it is eaten
- Eaten across Iran
- Serving
- 250 mL
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- mountain tea 12 g
- water 1 L
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Bring fresh water to a boil.
Place the tea, flowers, or herbs in a pot and add hot water.
Steep for several minutes, strain if needed, and serve plain or sweetened.
Cook's notes
Avoid prolonged boiling of aromatic herbs; covered steeping preserves aroma better. Control the amount of herb to prevent excessive bitterness.
Background
This beverage is consumed in multiple parts of Iran and is commonly connected with hospitality, season, climate, or traditions of using local herbs and ingredients.
Nutrition
| Energy | 5 kcal |
|---|---|
| Protein | 0 g |
| Fat | 0 g |
| Carbohydrate | 1 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0391 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/street-food-tehran