Kahwa, the grower's way

Every family in the valley makes kahwa differently, but the growers we buy from agree on more than they argue about.

The method

Warm two cups of water with a cinnamon stick and two crushed cardamom pods. Add a teaspoon of green tea and take it off the heat. In a separate spoon of warm — not boiling — water, steep two strands of saffron until the water turns gold. Combine, top with slivered mamra almonds, and sweeten with acacia honey only after the cup has cooled enough to sip.

Boiling saffron is like shouting a secret. You get the colour and lose everything else.