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Iran · Drinks

Chai-e Hel

5 min
20 kcal
2 servings

By eatmundo · August 4, 2026

Chai-e Hel🇮🇷AI-generated image

Same ingredients, elsewhere in the world

3 matches

Dishes from other countries' kitchens, made from the same core ingredients as Chai-e Hel. The percentage is the share of ingredients the two recipes have in common.

Same technique: Hot infusion62 recipes from 22 countries

A fragrant and warming infusion, this black tea is infused with the intense, aromatic spice of cardamom. It is the signature beverage of Persian hospitality, often served with a sugar cube held between the teeth.

According to eatmundo's ingredient comparison, the closest dish to Chai-e Hel from another cuisine is Turkish Black Tea (Türkiye): the two share 67% of their ingredients.

Ingredients

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2 servings

How to Make It

  • 1

    Bring the water to a rolling boil in a small pot or kettle.

  • 2

    Lightly crush the cardamom pods with the side of a knife to release their essential oils.

  • 3

    Add the cardamom pods and tea bags to the teapot.

  • 4

    Pour the boiling water over the ingredients and cover the pot with a lid.

  • 5

    Allow the tea to steep for exactly 5 to 7 minutes for a deep, robust flavor.

  • 6

    Remove the tea bags and cardamom, pour into small glass cups, and serve with a sugar cube.

Frequently Asked Questions

What is Chai-e Hel?

Chai-e Hel is an Iranian tea beverage prepared with black tea, water, and cardamom, often sweetened with sugar. It is typically consumed throughout the day or served to guests as a staple of hospitality.

Can I use ground cardamom?

It is not recommended, as it will make the tea cloudy and gritty; whole pods are essential for clarity and flavor.

Should the tea be strong?

Yes, Persian tea is traditionally quite strong and dark, meant to be sipped slowly.

What is the traditional way to drink it?

Hold a sugar cube between your front teeth and sip the hot tea through it, allowing the sugar to melt in your mouth.

How long can it stay in the teapot?

It is best consumed fresh; if left too long, the tannins will make the tea bitter.

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