Serves 1
Prep time: 5 minutes
Brewing Time: 45 minutes
Recipe type: Drinks/Tea
Cuisine: Persian
  • ½ cup dried Borage flowers (Gole Gavzaban)
  • 1 - 2 limoo amani, pierced with a fork before brewing
  • 1 cup hot boiling water
  • Pieces of Persian rock candy, “nabat” or honey as sweetener
  1. Pick through the dried purple flowers, add them to a colander and wash under cold water by running your finger through them several times. Drain all the water.
  2. Bring some cold water to a rolling boil.
  3. Add the washed leaves, 1 or 2 pierced limoo amani to a teapot and pour 1 cup of boiling water over them.
  4. Cover the teapot and place it on a low heat source such as a mug warmer or the lowest possible setting of the smallest burner on your stove top. The idea is to brew the tea by steeping it. It should not boil.
  5. Steep the tea for 45 minutes. Pour the tea through a mesh strainer into a heat proof glass or mug.
  6. Sweeten Chai Gol Gavzaban by dropping a small piece of rock candy or adding some honey in the cup and stirring until it dissolves. The degree of sweetness is up to you. You may also must drink the tea without adding any sweetener.
Dried Gole Gavzaban, or Borage Flowers is sold in the Middle Eastern and Mediterranean markets and also online.
Persian rock candy, or nabat is also sold in the Middle Eastern markets. I have used saffron nabat that has a yellow color. The regular nabat is white in color.
Recipe by Persian Mama at