Moroccan Saffron Tea

butterfly Serves : 4-5 4oz Portions

Written By Eydie Desser


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During our visit to Morocco, my husband and I were enchanted by the ubiquitous tradition of tea served with every meal. In Marrakech, I even attended a cooking class where I learned the art of preparing Moroccan saffron tea, renowned for its aromatic blend and cultural significance. Saffron, known as the “king of spices,” is derived from the Crocus sativus flower and is the world’s most expensive spice due to its labor-intensive harvesting process. This delightful tea perfectly balances saffron’s rich essence with the soothing tones of green tea, embodying Moroccan warmth and hospitality—a custom worth embracing worldwide.

Equipment needed: Moroccan tea pot


For the Tea
  • 2 tablespoons Gunpowder green tea
  • 1 teaspoon saffron threads
  • 8-10 cups water
  • 4 tablespoons honey (or more to taste)


To Make the Tea
  1. Boil 8 cups of water in a tea kettle meant for your range.
  2. Pour a small amount of boiling water into the Moroccan teapot, swishing it around to warm the teapot.
  3. Add the loose green tea to the teapot.
  4. Add 2 cups boiling water to the teapot and mix well for about a couple of minutes or so.  Pour the water into a 2 cup measuring cup.  Set aside. (This step is to extract the core tea flavor).
  5. Add 1 cup of boiling water to the teapot and swish around. Pour the water into a cup and discard the liquid and green tea.. (This step rids the tea of its bitterness, and will be darker than at step 4)
  6. Add saffron and honey to the teapot.  Pour the cup of tea flavored water from step 5 back into the teapot and add the remaining hot water to the teapot.
  7. Place the Moroccan tea pot on the stove, and on low heat, bring the tea to a boil.

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