MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Two Teas with Saffron
  Categories: Beverages, Ceideburg 2
       Yield: 40 servings
 MMMMM-------------------ARISTOCRATIC ICED TEA------------------------
       8 c  Boiling water (2 L)
     1/2 ts Saffron Threads
            Juice of 2 or 3 lemons
       1    To 2 cups sugar (200 or
 MMMMM----------------------BLACK SPICED TEA---------------------------
      12    Green cardamoms
       8 ts Sugar
     1/2 ts Saffron Threads
       8 c  Water (2L)
       8 ts Black tea
   Next time you get overwrought thinking of squid or tofu, sit down to
   a nice steaming glass of the following and compose yerself...
   It is the color of Chartreuse (which is also tinted with saffron). At
   least 4 hours prior to serving, pour boiling water over threads.
   Just before serving, add juice, sugar and ice cubes.  Threads may be
   left in or strained out.
   Makes 40 servings.
   Chef Ashok Rajput of the Nataraja Restaurant (Palo Alto, Ca.) made
   this tea for me while demonstrating how to make Indian-style ice
   cream with cardamom, pistachios, and saffron.  I thought I had found
   heaven between sipping the delicate, slightly sweet, aromatic tea and
   tasting the custard of the freshly made kulfi.
   This tea is called Qahwa in Kashmir where India’s 4,000 acres of
   saffron fields are.  It is also served in the Arab nations and Iran.
   I have seen recipes with many other ingredients than the ones listed
   below, so experiment also with green tea, rose water, fresh ginger,
   almonds honey, cinnamon and milk.
   Bring first four ingredients to a boil, then simmer until liquid is
   reduced by half.  Bring to a second boil, add tea and steep to
   desired strength.
   From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
   by Ellen Szita.  Published by Saffron Rose, 28 John Glenn Circle,
   Daly City, Ca., 94105.  1987.
   Posted by Stephen Ceideberg; March 30 1993.