Çaya kakutî — Mountain Mint Tea

⏱ 10 min · 🍽️ 4 Servings · 🧂 3 Ingredients

Ingredients

  • 700 ml water
  • 1 tbsp dried Kakutî (Ziziphora; sold as “Kakuti” at Persian grocers; or 2 tsp dried mint and 1 tsp dried thyme as a substitute)
  • sugar or rock sugar to taste

Instructions

  1. Bring the water to the boil. Lightly crumble the Kakutî between your fingers and put it in a teapot of about 1 litre.
  2. Pour the rapidly boiling water over it, put the lid on and leave the tea to steep until it is golden green and very fragrant.
  3. Pour the tea through a small strainer into tea glasses and serve with sugar or rock sugar; in Sanandaj, people like to put a piece of rock sugar in their mouth and sip the tea over it. Only hold the hot glasses by the top rim, or serve them on saucers.
  4. Tip: Without Kakutî, the tea works with dried mint and a little thyme; it is then somewhat milder but similarly aromatic. A pinch of Kakutî in the upper pot also gives Çay — Kurdish Tea in a Glass a fresh herbal fragrance. Crumbled, the herb is just as good in Dew — Yogurt Drink with Mint.
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Çaya kakutî — Mountain Mint Tea – Recipe and image AI-created, editorially reviewed
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Çaya kakutî — Mountain Mint Tea

A Kurdish classic from Sanandaj and Mahabad in northwestern Iran: Kakutî is a small, aromatic mountain mint that is gathered on the stony slopes around Sanandaj in summer and dried, and it makes a pale, golden-green herbal tea. In Persian the herb is called Kakuti, botanically Ziziphora. The tea has a fresh scent of mint with a hint of thyme and is a favourite in winter and after a rich meal.

⏱

Cook time

10 min

🍽️

Servings

4

🧂

Ingredients

3

View Original ↗

Nutrition

per serving

18 kcal

Calories

0 g

Protein

0 g

Fat

4 g

Carbs

Ingredients

For 4 servings

  • 🛒

Instructions

  1. 1

    Bring the water to the boil. Lightly crumble the Kakutî between your fingers and put it in a teapot of about 1 litre.

  2. 2

    Pour the rapidly boiling water over it, put the lid on and leave the tea to steep until it is golden green and very fragrant.

  3. 3

    Pour the tea through a small strainer into tea glasses and serve with sugar or rock sugar; in Sanandaj, people like to put a piece of rock sugar in their mouth and sip the tea over it. Only hold the hot glasses by the top rim, or serve them on saucers.

  4. 4

    Tip: Without Kakutî, the tea works with dried mint and a little thyme; it is then somewhat milder but similarly aromatic. A pinch of Kakutî in the upper pot also gives Çay — Kurdish Tea in a Glass a fresh herbal fragrance. Crumbled, the herb is just as good in Dew — Yogurt Drink with Mint.

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