Omani Qahwa with Dates
Fresh light-roast coffee with cardamom, saffron and rosewater, with pitted dates.
Preparation: 5 min · Cooking: 11 min · Total: 25 min · 2 servings
Ingredients
- 4 g Ground cardamom
- 0.0625 tsp Dry saffron threads, 1/16 tsp
- 15 ml Food-grade rosewater
- 80 g Ready-to-eat pitted dates, separate accompaniment
- 20 g Light-roast GROUND coffee, not brewed coffee
- 400 ml Initial brewing water, not final beverage yield
Instructions
Measure coffee and spices
Measure 20 g ground light-roast coffee, 4 g cardamom, 400 ml water, 15 ml rosewater and 1/16 tsp dry saffron. For half portions, make a measured base saffron-rosewater infusion and divide it evenly, rather than guessing a tiny spoonful.
Heat measured water
Put all 400 ml water in a suitable coffee pot and bring to a controlled boil with room for foaming. Initial water is not a promise of 400 ml filtered coffee. Keep the hot handle and spout away from children.
Simmer coffee gently
Add ground coffee carefully, reduce heat and simmer gently from 10 minutes. Watch continuously for foaming and reduce heat before overflow; an uncontrolled foam eruption is not required.
Coffee simmer first check: 600 seconds
Infuse cardamom briefly
Stir in all 4 g cardamom and simmer gently for a final 1 minute, watching the pot so it does not boil over.
Cardamom simmer: 60 seconds
Add saffron and rosewater off heat
Remove the pot from heat, add the measured saffron and all 15 ml rosewater, and let stand for 2 minutes. Do not add an unmeasured second pinch or extra water.
Off-heat infusion: 120 seconds
Strain into a heat-rated vessel
After the 2-minute off-heat infusion, Strain carefully into a heat-rated serving pot, following its maker instructions. Do not pressure-seal boiling liquid or overfill. The final quantity depends on filtering and evaporation.
Serve with measured pitted dates
Serve with all 80 g pitted dates divided between diners. Let coffee reach a comfortable drinking temperature. Two catalogue shares are not two finjan cups; 4–5 small cups is only an approximate service description. No caffeine or health guarantee is made.
Discard leftover brew after service
Brew for fresh service and discard remaining brewed coffee at the end of service. Keep unused dates separately according to their package instructions; no 24-hour pantry coffee storage is claimed.
Tips
- Base amounts make 2 catalogue shares, separate from skewer or small-cup yields. For 1 share halve every measured ingredient and process-water allowance; for 8 shares multiply by 4. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Keep cooking temperature, food thickness and vessel depth unchanged; use successive comparable-size batches, not multiplied cooking times. Timers are first checks, not guarantees. Follow actual cooking and allergen labels.
Common mistakes
- Do not rely on a fixed timer or surface colour alone. Keep the measured ingredient allocations and use the stated doneness checks.
Substitutions
- Use the specified ingredient states and equipment; reconcile another product before changing liquid or cooking method.
Storage
Brew for fresh service and discard remaining brewed coffee at the end of service. Keep unused dates separately according to their package instructions; no 24-hour pantry coffee storage is claimed.
Reheating
No leftover-coffee reheating workflow: brew fresh instead. Let freshly served coffee reach a comfortable drinking temperature.
About this recipe
Fresh light-roast coffee with cardamom, saffron and rosewater, with pitted dates.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.