11 Essential Kashmiri Wazwan Dishes You Need to Know

11. Kahwa — Traditional Accompaniment

Kahwa is a warming green tea brewed with saffron, crushed nuts, and warming spices like cinnamon and cardamom; it’s the customary finish or accompaniment to a Wazwan meal. Served in small cups, kahwa helps digestion and provides a fragrant, floral counterpoint to heavy meat courses. To prepare, steep green tea leaves with a few strands of saffron, a crushed cardamom pod, and a stick of cinnamon for two to three minutes, then strain and garnish with slivered almonds or pistachios. For North American cooks, use good-quality green tea and a pinch of saffron — a little saffron goes a long way. If saffron is out of budget, a small pinch of turmeric and a tiny squeeze of lemon can offer warmth, though not the same floral profile. Kahwa also makes for a lovely morning beverage and pairs well with sweet Modur Pulao if you serve a full feast.