Tea & infusion
Tea Orange Blossom
چای بهارنارنج
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
- Several provinces
- Serving
- 250 mL
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- tea 12 g
- orange blossom 120 g
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 item is associated here with Gilan, a province whose cuisine is noted for rice, aromatic herbs, garlic, fish, and sour seasonings. Household versions vary across the province's towns and villages.
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: IR0416 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/street-food-tehran